Lemon Meringue Cupcakes

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting. A fun dessert for Spring celebrations!

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting recipe from @bakedbyrachel

It’s the second week of April and we got snow. Not just flurries, like what happened not too long ago. Nope, this time it stuck. Not much, but enough that it covered everything in sight. We were finally seeing the yard! I’m not worried, just sick of Winter. The snow will be gone by the weekend when we’re supposedly getting warmer temps for a short stretch.

I love New England. I truly do. I honestly can’t picture living anywhere else. Okay, except for a tropical island but that’s only realistic in an alternate universe. BUT… I’m tired of Winter. Plain. Tired of it.

I promise I won’t complain about Summer heat once this year if we could just get warmer temps to finally stick around. Someone make that happen. Pretty please?

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting recipe from @bakedbyrachel

Something we can hopefully all agree on… cupcakes!

I can go seemingly forever without making another cupcake recipe and now there have been two within one month. That means one of two things… either more cupcake recipes will be pouring out of me in the not so distant future OR you won’t see more for some time to come.

I’m certainly okay with more cupcakes…

Everyone loves cupcakes. Right? Say yes.

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting recipe from @bakedbyrachel

These cupcakes scream Spring! It took a few tries to get these exactly how I wanted them to. And now they’re perfect, which means you absolutely positively must make these lemon meringue cupcakes asap!

Moist and flavorful homemade lemon cupcakes with a sweet homemade lemon curd filling and for the finishing touch… a torched meringue frosting!

The perfect dessert for Spring! Add these fun and flavorful lemon meringue cupcakes to your Spring baking plans!

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting recipe from @bakedbyrachel

Yield: 8 cupcakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 45 minutes, plus

Lemon Meringue Cupcakes

Moist lemon cupcakes with sweet lemon curd filling and meringue frosting. A fun dessert for Spring celebrations!



  • 1/4C unsalted butter, softened
  • 1/2C granulated sugar
  • 1 egg
  • Zest of 1 lemon
  • 2 Tbsp lemon juice, freshly squeezed
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder
  • 1C all purpose flour
  • 6Tbsp sour cream



  • 1/2C granulated sugar
  • 1/4 tsp cream of tartar
  • 2 egg whites, room temperature
  • 1/2 tsp vanilla extract



Preheat oven to 350°F. Line a cupcake pan with 8 liners. 

In a small bowl, combine salt, baking powder and flour. Set aside.

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy. Mix in egg, lemon zest, lemon juice and vanilla until smooth. Scrape bowl as needed. Alternate spoonfuls of flour and sour cream, continuing to mix until batter is smooth and no streaks remain. 

Divide batter between prepared baking cups, using a large cookie scoop or filling roughly 2/3 full. 

Bake for 18-20 minutes or until cooked through and only a few moist crumbs cling to a toothpick. Cool on a wire rack. 

Using a sharp knife or cupcake corer, remove the center of each cupcake, being sure to leave the bottom of the cupcake intact. Fill with lemon curd, using a spoon or pastry bag. Chill until ready to frost. 

In a heatproof bowl set over simmering water, whisk together egg whites, sugar and cream of tartar, until egg whites are warm to the touch and sugar is dissolved. Mixture should be frothy. Remove from heat. Beat, using a hand mixer or stand mixer with whisk attachment, until glossy and stiff peaks form. Add vanilla in during last 30 seconds. Transfer to a large piping bag fit with desired piping tip. Pipe on chilled cupcakes. Lightly char frosting using a kitchen torch.

*Lemon curd can be made ahead and chilled until ready to use.
**If available, a metal bowl is recommended for preparing frosting.

Baked by Rachel original

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42 Responses to “Lemon Meringue Cupcakes”

  1. #
    Hayley Appleford — April 9, 2015 at 5:47 am

    These look so adorable ! I love to make anything that’s this aesthetically pleasing :)

    Have a wonderful day,

    With love, Hayley x

    • Rachel — April 10th, 2015 @ 7:26 am

      Thanks so much Hayley!

  2. #
    Medeja — April 9, 2015 at 6:12 am

    Yes! I love cupcakes! Especially so beautiful..

    • Rachel — April 10th, 2015 @ 7:26 am

      Thank you Medeja!

  3. #
    June+Burns — April 9, 2015 at 6:38 am

    Aw yiss…that meringue, so perfect! Love this cupcake flavor :)

    • Rachel — April 10th, 2015 @ 7:26 am

      Thank you! :)

  4. #
    taylor @ greens & chocolate — April 9, 2015 at 8:45 am

    Ugh you guys have had a tough winter! I agree – it’s time for winter to move on out and spring can come any time now! These cupcakes look like a little burst of spring…so gorgeous!

    • Rachel — April 10th, 2015 @ 7:27 am

      I can only hope Spring will stick around for good sooner than later! And thank you!!

  5. #
    Erin @ Miss Scrambled Egg — April 9, 2015 at 10:00 am

    As a New Englander myself, I know how it feels to be bogged down by this cold. It’s be a terrible winter. Good thing spring is on the way. This weekend should be in the 60s in Connecticut! These cupcakes are such a perfect spring treat. The photographs are absolutely beautiful.

    • Rachel — April 10th, 2015 @ 7:27 am

      Fingers crossed for a warm weekend! Thanks Erin! :)

  6. #
    nicole @ I am a Honey Bee — April 9, 2015 at 11:22 am

    I want to face plant into this cupcake.

    • Rachel — April 10th, 2015 @ 7:28 am

      You need to live a teensy bit closer! ;)

  7. #
    Hayley @ The Domestic Rebel — April 9, 2015 at 6:36 pm

    These cupcakes are beautiful! So stunning and I love lemon meringue – in fact, I think you making these will usher spring into New England in no time. I have my sunny California fingers crossed for you!

    • Rachel — April 10th, 2015 @ 7:29 am

      Fingers crossed you’re right, Hayley! Send me some of your gorgeous CA weather ;)

  8. #
    Julia @ Sprinkled With Jules — April 10, 2015 at 2:19 pm

    This is such a cute idea! I love everything about these cupcakes. I will enjoy my sunny California weather for you, and hope you see some springtime soon!

    • Rachel — April 10th, 2015 @ 4:59 pm

      Thanks so much Julia! I need some of your CA weather :)

  9. #
    Laura (Tutti Dolci) — April 10, 2015 at 8:33 pm

    These cupcakes are so gorgeous, Rachel! I love that lemon curd filling! :)

    • Rachel — April 11th, 2015 @ 8:26 am

      Thanks so much Laura!

  10. #
    Deborah — April 11, 2015 at 12:08 am

    I am a lemon addict and I’m sure I’d love these!!

    • Rachel — April 11th, 2015 @ 8:26 am

      Thanks Deborah!

  11. #
    Lily Lau — April 11, 2015 at 2:00 pm

    What outrageous cupcakes, Rachel! Look so tempting in the photos! :D

    • Rachel — April 12th, 2015 @ 7:33 pm

      Thanks Lily!

  12. #
    Homemade & Yummy — April 15, 2015 at 10:45 am

    Lemon Pie is my FAVOURITE….so these are a “must try” for sure. Now….when I make them I hope I get one or two before my hubby eats them LOL!!

    • Rachel — April 16th, 2015 @ 7:10 am


  13. #
    Crystal W — April 15, 2015 at 7:43 pm

    These cupcakes look wonderful! Do you think it would work to brown the meringue frosting in the oven on broil since I don’t have a kitchen torch?

    • Rachel — April 16th, 2015 @ 7:12 am

      I haven’t personally tried that way, but I honestly don’t see why not as long as you’re careful and eye them closely. Good luck!

  14. #
    Crystal W — April 23, 2015 at 7:39 pm

    I made them over the weekend and they were AMAZING! Turned out great. I broiled them in my oven and that worked just fine. I didn’t have the same control over browning them that I would with the torch – but was still able to get a nice toasted finish :)

    • Rachel — April 24th, 2015 @ 7:33 am

      So glad you enjoyed them! And I’m happy to hear the broiler still worked! Thanks so much for sharing. :)

  15. #
    Nicci — April 24, 2015 at 3:59 am

    These look so nice I love lemon meringue, this is a must try..

    • Rachel — April 24th, 2015 @ 7:33 am

      Thanks Nicci!

  16. #
    Christine — April 27, 2015 at 12:01 am


    • Rachel — April 27th, 2015 @ 8:39 am

      Thanks Christine!

  17. #
    Sammie — May 26, 2015 at 3:24 pm

    I love Cupcakes and these Lemon Meringue ones look scrumptious! Thank you for a fab recipe and gorgeous photos – I love it when Cupcakes have a hidden centre!

    • Rachel — May 26th, 2015 @ 4:23 pm

      Thanks Sammie!

  18. #
    Jonni — November 21, 2015 at 9:54 am

    How far ahead can I make these, with the meringue?

    • Rachel — November 21st, 2015 @ 1:14 pm

      I don’t have an exact answer for you as the temperature and humidity in and around your house will play a factor. But, they should do well for up to several days. I haven’t tested them any longer than that.

  19. #
    Amanda — March 24, 2016 at 4:13 pm

    How far ahead can I make the lemon curd? Thanks in advance

    • Rachel — March 27th, 2016 @ 8:33 am

      You can easily make it several days or weeks ahead of time. Be sure to keep it covered well and chilled until ready to use.

  20. #
    Meghan — May 26, 2016 at 1:08 am

    These look amazing! Can they be made a day in advance? If so, what is the best way to store them? Thanks!

    • Rachel — May 27th, 2016 @ 7:33 am

      The meringue is best the day it’s made and piped. However, making them a day ahead should be okay too. I’d suggest storing them in an airtight container at room temperature but if your house is extra warm, you may want to pop them in the fridge and bring them to room temperature prior to storing. Good luck! :)

  21. #
    shelby — July 24, 2016 at 9:08 am

    I can eat lemon curd by the spoonful. I love it and I LOVE these cupcakes!

    • Rachel — July 25th, 2016 @ 9:35 am

      Thanks Shelby!

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