Heavenly Lemon Meringue Cupcakes Recipe for Sweet Smiles

Cupcakes with zesty lemon meringue spark pure culinary magic in kitchens everywhere.

Sweet clouds of fluffy meringue dance atop delicate cake bases bursting with bright citrus notes.

Our recipe promises a delightful twist on classic desserts that will make taste buds sing.

Soft, pillowy textures contrast beautifully against tangy lemon curd centers.

Each bite delivers a perfect balance of sweet and tart flavors.

Baking these little gems requires minimal effort but yields maximum satisfaction.

Whip up these stunning treats and watch everyone’s eyes light up with pure delight.

Why Lemon Meringue Cupcakes Are So Bright And Fluffy

• Burst of Citrusy Delight: These cupcakes explode with zesty lemon flavor, combining tangy curd and sweet meringue in every delightful bite.
• Master Complex Baking Techniques: Perfect for bakers looking to elevate their skills by creating a sophisticated dessert with multiple intricate components.
• Quick Weekend Showstopper: Impress family and friends with a gorgeous dessert that looks professionally made but can be prepared in under two hours.
• Versatile Celebration Treat: Ideal for brunches, tea parties, summer gatherings, and special occasions where you want a dessert that looks as amazing as it tastes.

What You’ll Need For Lemon Meringue Cupcakes

• All-Purpose Flour: A soft, light foundation for the cupcake's tender crumb. Unbleached flour works best for pure flavor.
• Baking Powder: Creates gentle lift and airiness in the cupcake. Fresh baking powder ensures maximum rising power.
• Salt: Balances sweetness and enhances overall flavor profile.

• Butter, Milk, Lemon Juice: Provides rich moisture and tangy brightness. Use room temperature butter for smooth mixing.
• Eggs, Vanilla Extract: Add richness and deep flavor complexity. Fresh eggs create better texture.
• Lemon Zest: Delivers bright, intense citrus aroma. Use fresh, organic lemons for best results.

• Egg Whites, Sugar, Cream of Tartar: Creates glossy, light meringue topping. Use granulated white sugar for smooth consistency.
• Egg Yolks: Forms the base of creamy lemon curd. Fresh, high-quality eggs recommended.
• Lemon Juice: Provides sharp, acidic core for lemon curd. Fresh-squeezed juice preferred over bottled.

How To Bake Lemon Meringue Cupcakes Right

Step 1: Whip Up Cupcake Batter

• All-purpose flour
• Baking powder
• Salt

In a separate large bowl, cream butter and sugar until they become light and fluffy like a cloud. Crack in eggs, splash of vanilla, and sprinkle of lemon zest, mixing until silky smooth. Gently fold in flour mixture and milk with lemon juice, alternating between dry and wet ingredients. Start and end with flour mixture for perfect texture. Distribute batter evenly into cupcake liners. Bake until a toothpick comes out clean, around 18-20 minutes. Let cupcakes cool completely before their next transformation.

Step 2: Create Zesty Lemon Curd

In a small saucepan, whisk together lemon juice, sugar, and egg yolks over gentle heat. Stir constantly until the mixture thickens like a luxurious sauce. Pull off the heat and swirl in butter and fresh lemon zest. Allow the curd to cool and set.

Step 3: Craft Fluffy Meringue

Set up a double boiler and combine egg whites, sugar, and cream of tartar. Whisk until sugar dissolves completely. Transfer to a mixing bowl and beat on high speed until glossy, cloud-like peaks emerge. Add a splash of vanilla for extra magic.

Step 4: Assemble Cupcake Masterpieces

Carefully carve out the center of each cupcake using a small knife or piping tip. Fill the cavities with tangy lemon curd. Crown each cupcake with a swirl of fluffy meringue. For a stunning finish, use a kitchen torch to lightly toast the meringue to a golden brown. Alternatively, place under the broiler for 30 seconds to 1 minute for a similar effect.

Enjoy your spectacular Lemon Meringue Cupcakes!

Pro Tips For Lemon Meringue Cupcakes

• Make Zesty Cupcakes: Use fresh lemon zest for a vibrant, bright flavor that elevates the entire dessert. Grate the zest carefully to avoid the bitter white pith underneath.
• Perfect Lemon Curd Technique: Stir constantly while cooking to prevent egg yolks from scrambling and ensure a smooth, silky texture. Use a low heat to control the thickening process.
• Meringue Mastery: Ensure egg whites are at room temperature for maximum volume and stability. Clean and dry your mixing bowl completely to help whites whip up perfectly.
• Moisture Magic: Add milk and lemon juice to the cupcake batter to create a tender, soft crumb that complements the tangy lemon filling. This technique prevents dry, dense cupcakes.
• Storage Savvy: Store assembled cupcakes in the refrigerator for up to 2 days. Keep meringue topping crisp by covering loosely with plastic wrap and avoiding direct contact.

Keep Lemon Meringue Cupcakes Fresh With These Tips

• Refrigerate these delicate cupcakes in an airtight container for maximum freshness.
• Keep them chilled for up to 3 days to preserve the creamy lemon curd and fluffy meringue texture.
• Protect the delicate meringue topping by placing parchment paper between layers when stacking in the container.
• Allow cupcakes to sit at room temperature for 15-20 minutes before serving to soften the filling and bring out the vibrant lemon flavors.
• Avoid storing these cupcakes at room temperature for more than 2 hours due to the egg-based filling and topping, which can spoil quickly.
• Freeze unfilled cupcakes for up to 2 weeks, wrapping them individually in plastic wrap and storing in a freezer-safe container for later enjoyment.

Great Matches For Lemon Meringue Cupcakes

• Brew Zesty Tea Companion: Pair these tangy cupcakes with a hot Earl Grey tea, whose bergamot notes complement the lemon's bright flavor and cut through the sweet meringue's richness.
• Select Sparkling Wine Match: Enhance the dessert with a crisp prosecco or champagne, whose effervescence and light sweetness beautifully balance the cupcake's citrusy and creamy elements.
• Create Dessert Wine Harmony: Serve alongside a chilled limoncello or sweet Moscato, which echo the lemon's tartness and provide a delightful Italian-inspired liqueur experience that elevates the cupcake's flavor profile.
• Design Refreshing Sorbet Side: Accompany the cupcakes with a small scoop of lemon or raspberry sorbet, offering a palate-cleansing contrast that intensifies the dessert's citrus notes and provides a cool, light finish.

Try These Twists On Lemon Meringue Cupcakes

• Tropical Paradise Cupcakes: Swap lemon zest for lime zest and add shredded coconut to the batter. Replace lemon curd with passion fruit curd for a vibrant island-inspired treat.
• Berry Burst Variation: Mix fresh raspberries into the cupcake batter. Create a mixed berry curd instead of lemon, using a combination of raspberry and strawberry purees for the filling.
• Lavender Honey Dream: Infuse the cupcake batter with dried lavender and replace some sugar with honey. Use a honey-lavender curd as the filling for a sophisticated flavor profile.
• Chocolate Lemon Fusion: Add cocoa powder to half the flour mixture for a chocolate base. Layer dark chocolate ganache beneath the lemon curd for an indulgent chocolate-citrus combination.

Common FAQs For Lemon Meringue Cupcakes

• What makes these cupcakes special?

These lemon meringue cupcakes combine three amazing components: tender lemon-infused cake, tangy homemade lemon curd, and fluffy toasted meringue. It’s like having a classic lemon meringue pie transformed into a cute, handheld cupcake.

• Can I make the lemon curd ahead of time?

Absolutely! You can prepare the lemon curd up to 3-4 days in advance and store it in an airtight container in the refrigerator. This actually helps the flavors develop and makes the assembly process easier.

• Do I need any special equipment to make these cupcakes?

While a kitchen torch is ideal for toasting the meringue, you can easily use your oven’s broiler as an alternative. A piping bag is helpful but not mandatory – you can also use a spoon to add the meringue topping.

• What if I don't have fresh lemons?

If fresh lemons aren’t available, you can use bottled lemon juice. Just ensure it’s 100% pure lemon juice without added sugars. The zest can be replaced with 1/2 teaspoon of lemon extract for similar bright citrus flavor.

Lemon Meringue Cupcakes Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 20 reviews

• Total Time: 50 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Zesty lemon meringue cupcakes blend creamy citrus magic with cloud-like toasted meringue peaks. Classic bakery charm meets modern dessert innovation, promising sweet indulgence for passionate bakers seeking delightful culinary adventures.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 ½ cups all-purpose flour
• 2 large eggs
• ½ cup whole milk
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar

Flavoring Ingredients:

• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice

Lemon Filling Ingredients:

• ½ cup fresh lemon juice (about 2 lemons)
• ½ cup granulated sugar
• 2 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon lemon zest

Meringue Topping Ingredients:

• 2 large egg whites
• ½ cup granulated sugar
• ¼ teaspoon cream of tartar
• ½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Craft the cupcake foundation by whisking flour, baking powder, and salt together in a preparatory bowl, setting the dry mixture aside for later incorporation.
2. In a spacious mixing vessel, cream butter and sugar until the mixture transforms into a light, airy texture, approximately two minutes of vigorous beating.
3. Introduce eggs, vanilla essence, and fragrant lemon zest to the butter mixture, blending until a smooth, uniform consistency emerges.
4. Gently fold the reserved flour mixture and a liquid combination of milk and lemon juice into the batter, alternating between dry and wet ingredients, ensuring a well-integrated result.
5. Distribute the cupcake batter evenly across lined muffin tin compartments, filling each to about two-thirds capacity.
6. Bake in a preheated oven at 350°F (175°C) for 18-20 minutes, monitoring until a test skewer emerges clean when inserted into the cupcake’s center.
7. Allow cupcakes to cool completely, creating a stable foundation for subsequent filling and topping.
8. Prepare lemon curd by whisking lemon juice, sugar, and egg yolks in a saucepan over moderate heat, stirring consistently until the mixture thickens and coats the back of a spoon.
9. Remove lemon curd from heat, incorporating butter and additional lemon zest, then allow to cool and set.
10. Construct the meringue topping by combining egg whites, sugar, and cream of tartar in a heat-resistant bowl positioned over simmering water.
11. Continuously whisk the egg white mixture until sugar dissolves completely, then transfer to a stand mixer.
12. Whip the egg white mixture at high speed, creating glossy, stiff peaks that hold their shape, then fold in vanilla extract.
13. Carefully excavate a central cavity in each cooled cupcake using a specialized piping tip or small knife.
14. Generously fill the cupcake centers with the prepared lemon curd, ensuring complete but not overflowing coverage.
15. Pipe or carefully spoon the whipped meringue atop each filled cupcake, creating elegant, swirling peaks.
16. Delicately toast the meringue using a kitchen torch, creating a golden-brown exterior, or alternatively, position under a broiler for 30-60 seconds, watching carefully to prevent burning.

Notes

• Zest Matters: Use fresh, organic lemons for the most vibrant citrus flavor and maximum zest extraction.
• Prevent Curdling: Whisk lemon curd constantly and maintain low heat to avoid scrambling egg yolks and ensure smooth, silky texture.
• Meringue Magic: Ensure egg whites are at room temperature and free from any yolk traces for the fluffiest, most stable meringue peaks.
• Storage Savvy: These cupcakes are best enjoyed the same day, as meringue can deflate and lose its pristine texture when refrigerated overnight.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 210
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 0.5 g
• Protein: 3 g
• Cholesterol: 45 mg