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Lemon Meringue Cupcakes
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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

How to make

  1. STEP 1

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

  2. STEP 2

    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.

  3. STEP 3

    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.

  4. STEP 4

    Heat oven to 425°F.

  5. STEP 5

    Spoon 1 teaspoon lemon curd over each cupcake. Place cupcakes back into cooled muffin pans.

  6. STEP 6

    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.

  7. STEP 7

    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

Tip #1

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.

Tip #2

Read more about this recipe on Recipe Buzz® Blog.

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