These refreshing meringue-topped cupcakes are the perfect spring dessert.
Story Behind the Recipe
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1 (15.25- to 16.5-ounce) package yellow cake mix
1 cup milk
1/2 cup Land O Lakes® Butter, melted
4 large Land O Lakes® Eggs
4 teaspoons freshly grated lemon zest
3/4 cup purchased lemon curd
5 large Land O Lakes® Eggs (whites only)
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.
Read the Story Behind the Recipe
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.
Too cute to eat? You won’t be able to resist your first delicious bite. If decorating cupcakes isn’t your thing, focus on fresh, light flavors like lemon, pineapple and coconut.