Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

These refreshing meringue-topped cupcakes are the perfect spring dessert.

30 min. prep time
24 cupcakes
343 Ratings



1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup milk
1/2 cup Land O Lakes® Butter, melted
4 teaspoons freshly grated lemon zest
3/4 cup purchased lemon curd


10 tablespoons sugar
5 teaspoons water
1/4 teaspoon cream of tartar


Heat oven to 350°F. Place paper baking cups into 24 muffin pan cups; set aside.

Combine cake mix, milk, melted butter and eggs in bowl. Beat at medium speed 2 minutes or until batter is well mixed. Stir in lemon zest.

Divide batter evenly among baking cups. Bake 16-18 minutes or until toothpick inserted in center comes out clean. Remove from muffin pans; cool completely.

Heat oven to 425°F. Spoon 1 teaspoon lemon curd over each cupcake. Place cupcakes back into cooled muffin pans.

Prepare meringue by combining egg whites, sugar, water and cream of tartar in heavy 2-quart saucepan. Cook over low heat, beating with whisk, 5-6 minutes or until mixture reaches 160°F. Pour into bowl; beat with hand mixer at high speed until stiff peaks form.

Spoon meringue into piping bag fitted with large tip. Pipe meringue onto each cupcake creating "beehive" shape. Bake 3-6 minutes or until meringue is lightly browned.

Recipe Tip

If you don't have a piping bag with a large tip, fill large resealable plastic food bag with meringue. Cut 1 corner from bag. Pipe meringue as directed above.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 cupcake)

Calories: 190

Fat: 7g

Cholesterol: 50mg

Sodium: 190mg

Carbohydrates: 26g

Dietary Fiber: 0g

Protein: 3g

Recipe #15813©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

I made this for Mother's Day brunch this year (yes, sorry this is so late!) and it won raves all around. My 4 daughters, my mom, sister and niece all agreed how great this recipe was. Well, it was so good that one of my daughters is using it in a cake sale competition at her school. I'm sure she will win.
I love this recipe! I just used lemon cake mix instead for my lemon lovers. I also made my own lemon curd instead of purchasing it since I like it creamier instead of the way it comes purchased, and it's pretty easy to make anyways. I'm sure it's good with yellow cake mix which probably tastes more like the crust of a lemon meringue pie, but we always say the more lemon the better! They didn't last more than two days--everyone ate them.
I made this over the week end and it was great! The lemon was not overpowering, the meringue was perfect. I brought them to work and they are hounding me for more. Easy to make, a little time consuming but worth it. Will be making these again
This is not I would call a Lemon merigue cupcake. I was surprised the receipe started with yellow cake not a lemon cake and didn't have you put any lemon flavor into the cake mix.
Test Kitchen Comment


Sorry this cupcake did not meet your expectations. It is just fine if you want to use a lemon cake mix for this recipe. It will work equally as well as the yellow cake mix. The cake has lemon zest added to the batter and then lemon curd is like a filling on top of the cupcake.
Posted April 10, 2013

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