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Lemon Meringue Cupcakes

Tangy Tasty Lemon Meringue Cupcakes
Prep Time 25 mins
Cook Time 19 mins
30 mins
Total Time 44 mins
Course Dessert
Cuisine American
Servings 12
Calories 220 kcal


  • mixing bowls
  • muffin tin
  • cupcake liners


  • 1 box Butter Yellow Cake mix
  • 1 cup water
  • 1/3 cup unsalted butter
  • 3 large eggs

Marshmallow Meringue Frosting

  • 1 cup sugar
  • 4 large egg whites
  • ¼ tsp kocher salt
  • ¼ tsp cream of tartar
  • 1 tsp pure vanilla extract
  • 10 ounces lemon curd


  • Preheat oven to 350 degrees and line cupcake pan with the liners
  • Using a hand or standing mixer, beat together all ingredients until combined and mixed.
  • Scoop ¾ batter into the liners.
  • Bake in the oven for 19 minutes or until a light golden brown.
    Allow to cool completely

Lemon Meringue Frosting

  • Using a double broiler, mix all ingredients except the vanilla in alarge heat safe bowl.
  • Pour the mixed ingredients into the bowl of a standing mixer.
  • Place the bowl over the prepared double broiler.
  • Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
  • While heating, gently mix to ensure even cooking.
  • Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium highfor 5-7 minutes until the egg whites stiffen up and the mixture starts to cool.
  • Once it starts to stiffen up, add the vanilla.
  • Scoop the marshmallow frosting into the disposable piping bag.
  • Spoon on 2 tbsp of lemon curd onto the top of the cupcake.
  • Pipe the marshmallow meringue onto the top of the lemon curd.
  • Using a kitchen torch, toast the marshmallow frosting


Calories: 220kcal
Keyword birthday party food,, cupcakes, lemon cupcakes, lemon meringue, lemon meringue cupcakes, meringue, summer cupcakes
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