Sweetie Darling

Lemon Meringue Cupcake Recipe

Date - 20th March 2017 / Author - Billie / Category - Recipes

Lemon Meringue Cupcake Recipe

With Mother’s Day just around the corner, I wanted to make a fail-safe but incredibly delicious cupcake recipe and lemon meringue is a real people-pleaser.

The tartness and freshness of the lemon is perfectly set off against the sweet, fluffy and magically light meringue.

Below is my recipe for my lemon cupcakes and my meringue topping along with affiliate links for any equipment used.

You can subscribe to my YouTube channel right here!

Lemon Meringue Cupcake Recipe

To make my lemon meringue cupcakes, I use lemon zest and quite a lot of it. I always think that, when it comes to lemon, the zestier the better!

I only wanted a small batch of cupcakes so this recipe makes 6-7 cupcakes. If you want to make 12-14 cupcakes, just double the recipe 🙂

I baked my cupcakes in baking cups… this is the first time I’ve used them and if I’m honest, I’m not a fan.

The butter from the cakes affected the baking cups and left greasy marks on the outside, which I really didn’t want to happen so next time I’ll be sticking to cupcake cases.

Once baked and cooled, I used a knife to cut a piece of cake from the centre and filled it with lemon curd.

It’s worth getting a really good lemon curd for this as it’s such an important part of the cupcake. When the middle oozes out, you want it to ooze delicious, posh curd, not fluorescent naff curd.

MERINGUE TOPPING

The meringue topping is the key to this lemon meringue cupcake recipe being as amazing as it is!

As someone who takes off the top of cupcakes because I can’t stand eating lots of buttercream, this is real winner.

I’ve never enjoyed a cupcake so much, and neither has Chaz, my boyfriend (he’s eaten 5 in the last two days).

I used fresh egg whites for the meringue because I prefer the way they whisk up but if you’re concerned about the safety aspect then by all means, use pasteurised egg white.

Once made, the meringue texture should be gloopy but not stiff. It won’t be anything like normal buttercream so don’t worry that it’s softer than what you’re used to.

As long as it’s not runny, it will be fine.

Lemon Meringue Cupcake Recipe

Lemon Flower Toppers

To make my lemon flower toppers, I coloured flower paste with Sugarflair Melon paste colour and rolled it out really thinly.

I used a 5 petal cutter to cut out my flowers then laid each one on a foam pad and softened the edges of the petals with a ball tool.

I left the flowers to firm up in some dimpled foam and when my cupcakes were ready, I pressed a flower into the meringue topping then added a small blob of meringue to the centre of each flower.

Lemon Meringue Cupcake Recipe
Print Recipe
Servings Prep Time
6-7 cupcakes 60 minutes
Cook Time
25 minutes
Servings Prep Time
6-7 cupcakes 60 minutes
Cook Time
25 minutes
Lemon Meringue Cupcake Recipe
Print Recipe
Servings Prep Time
6-7 cupcakes 60 minutes
Cook Time
25 minutes
Servings Prep Time
6-7 cupcakes 60 minutes
Cook Time
25 minutes
Ingredients
Lemon Cupcakes
  • 100 g butter (room temperature)
  • 100 g caster sugar
  • 100 g self raising flour
  • 2 large eggs
  • 1 lemon (grated zest)
  • 2-3 tbs good lemon curd
Meringue Topping
  • 200 g caster sugar
  • 2 egg whites
  • 40 ml water
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract
Instructions
Lemon Cupcakes
  1. Preheat oven to 140 degrees fan and either get some baking cups ready or line a cupcake tray with cupcake cases.
  2. Beat the butter and sugar until combined then add the flour, eggs and zest of one lemon and mix. Scrape down to dislodge any dry ingredients and mix again until everything is combined.
  3. Use an ice cream scoop to add cake mix to your baking cups or cupcake cases and bake for around 25 minutes or until cakes spring back when pressed.
  4. Leave to cool completely. Once cool, use a knife to cut away some of the cake from the centre and fill with lemon curd.
Meringue Topping
  1. Add your sugar, egg whites, water and cream of tartar to a metal or pyrex bowl and whisk until mix becomes frothy and bubbles are forming.
  2. Allow a shallow pan of water to simmer and sit your bowl with your meringue mix inside on top of the pan. Continue to whisk as the bain marie allows your mixture to heat up. Whisk for around 5-6 minutes until the heat and mixing has caused all the sugar granules to dissolve and your meringue has started to thicken.
  3. Remove your bowl form the bain marie and continue to whisk for a further 7-10 minutes until the meringue is cool to the touch. Add the vanilla extract and whisk through.
  4. This can be made whilst your cupcakes are baking and then left to one side to thicken a little bit more whilst your cupcakes cool and you fill them with lemon curd.
  5. Add your meringue to a piping bag, cut off the end and pipe blobs of meringue on each cupcake. Don't pipe right to the edges because the meringue will settle and spread slightly.
  6. Top with a sugar flower and enjoy within three days. The meringue will form a slight crust during the first day but it will remain beautifully soft and fluffy inside.
Share this Recipe

If you bake any cupcakes or Mother’s Day treats, use #yesdarling on Instagram so I can see what you make 🙂

Billie xx

Lemon Meringue Cupcake Recipe

Tags: , , ,

Comments 2 comments to this post

22nd March 2017 at 11:13 pm / Zus / Write:

Hi Billie

Thanks so much for your post I’ve loved watching it. I wanting to make the lemon meringue cupcakes as per your recipe. Can you please confirm whether the cupcakes need to be refrigerated once they are topped with the lemon curd and meringue.
Also I have another cake question that I was hoping you could help me with. I’m making a drip cake for my mum’s 70th birthday. I’m using 2x 8 inch rounds. Are you able to advise how much buttercream frosting i would need to cover the outside of the cake (ie. Quantity of icing sugar vs butter and milk). alternatively if I wanted to use the buttercream in between the layers how much would I need. My other alternative is to use whipped ganache for the layering. If I was to do that how much dark chocolate and cream would I need. Thank you again in advance. I hope that I haven’t taken up too much of your time. I look forward to seeing many more of your videos. Enjoy your day. Zus

25th March 2017 at 4:25 pm / Billie / Write:

Hey Zus! I’m so sorry for the delay in replying, I’ve been in Wales with the weakest wifi signal ever! I’m glad you like the look of the lemon meringue cupcakes 🙂 I would keep them in the fridge if they aren’t being eaten the same day, but let them come to room temperature before eating.

For buttercream, I make mine using 500g butter and 1kg icing sugar (no milk)- that would be to fill and crumb coat an 8″ round but there is normally a little bit left over from that quantity.

I’m afraid with ganache I am not so well practiced, I don’t use it anywhere near as much as buttercream so I guess and always overestimate and have a tonne left over!

I’m sorry I can’t be more help with that! Let me know how your drop cake turns out please 🙂

Billie xx

Send me a message