Lemon Meringue Cupcakes

By Rachel // April 9, 2015 // 52 comments //

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

Print Recipe

Lemon Meringue Cupcakes

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

Prep Time10

Cook Time18

Total Time30

Course: Dessert

Cuisine: American

Keyword: Cupcake, Lemon

Servings: 8 cupcakes

Ingredients

Cupcake:

1/4 C unsalted butter softened
1/2 C granulated sugar
1 large 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
1 C all purpose flour
6 Tbsp sour cream

Filling:

1 batch lemon curd

Frosting:

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

Instructions

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.

Notes

*Lemon curd can be made ahead and chilled until ready to use.

**If available, a metal bowl is recommended for preparing frosting.

An original recipe from Baked by Rachel

This post contains affiliate links.

52 Responses to “Lemon Meringue Cupcakes”

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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
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  Rachel — April 10, 2015 at 7:26 am
  
  Thanks so much Hayley!
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Medeja — April 9, 2015 at 6:12 am

Yes! I love cupcakes! Especially so beautiful..
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  Rachel — April 10, 2015 at 7:26 am
  
  Thank you Medeja!
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June+Burns — April 9, 2015 at 6:38 am

Aw yiss…that meringue, so perfect! Love this cupcake flavor :)
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  Rachel — April 10, 2015 at 7:26 am
  
  Thank you! :)
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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!
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  Rachel — April 10, 2015 at 7:27 am
  
  I can only hope Spring will stick around for good sooner than later! And thank you!!
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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.
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  Rachel — April 10, 2015 at 7:27 am
  
  Fingers crossed for a warm weekend! Thanks Erin! :)
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nicole @ I am a Honey Bee — April 9, 2015 at 11:22 am

I want to face plant into this cupcake.
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  Rachel — April 10, 2015 at 7:28 am
  
  You need to live a teensy bit closer! ;)
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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!
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  Rachel — April 10, 2015 at 7:29 am
  
  Fingers crossed you’re right, Hayley! Send me some of your gorgeous CA weather ;)
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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!
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  Rachel — April 10, 2015 at 4:59 pm
  
  Thanks so much Julia! I need some of your CA weather :)
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Laura (Tutti Dolci) — April 10, 2015 at 8:33 pm

These cupcakes are so gorgeous, Rachel! I love that lemon curd filling! :)
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  Rachel — April 11, 2015 at 8:26 am
  
  Thanks so much Laura!
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Deborah — April 11, 2015 at 12:08 am

I am a lemon addict and I’m sure I’d love these!!
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  Rachel — April 11, 2015 at 8:26 am
  
  Thanks Deborah!
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Lily Lau — April 11, 2015 at 2:00 pm

What outrageous cupcakes, Rachel! Look so tempting in the photos! :D
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  Rachel — April 12, 2015 at 7:33 pm
  
  Thanks Lily!
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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!!
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  Rachel — April 16, 2015 at 7:10 am
  
  Enjoy!!
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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?
Thanks!
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  Rachel — April 16, 2015 at 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!
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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 :)
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  Rachel — April 24, 2015 at 7:33 am
  
  So glad you enjoyed them! And I’m happy to hear the broiler still worked! Thanks so much for sharing. :)
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Nicci — April 24, 2015 at 3:59 am

These look so nice I love lemon meringue, this is a must try..
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  Rachel — April 24, 2015 at 7:33 am
  
  Thanks Nicci!
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Christine — April 27, 2015 at 12:01 am

Scrumptious!!!
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  Rachel — April 27, 2015 at 8:39 am
  
  Thanks Christine!
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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!
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  Rachel — May 26, 2015 at 4:23 pm
  
  Thanks Sammie!
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Jonni — November 21, 2015 at 9:54 am

How far ahead can I make these, with the meringue?
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  Rachel — November 21, 2015 at 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.
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Amanda — March 24, 2016 at 4:13 pm

How far ahead can I make the lemon curd? Thanks in advance
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  Rachel — March 27, 2016 at 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.
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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!
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  Rachel — May 27, 2016 at 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! :)
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shelby — July 24, 2016 at 9:08 am

I can eat lemon curd by the spoonful. I love it and I LOVE these cupcakes!
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  Rachel — July 25, 2016 at 9:35 am
  
  Thanks Shelby!
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Ashley — January 24, 2019 at 10:26 pm

Beautiful cupcakes! Do you need to refrigerate them after they’re made?
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  Rachel — January 30, 2019 at 7:11 am
  
  I would recommend storing these cupcakes at room temperature.
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Lindsey — July 28, 2019 at 5:09 pm

The cupcakes turned out great! All except the frosting though…its was VERY marshmellowy and sticky. I beat for at least 5 minutes and never really saw any change in the texture/volume. Any thoughts on what I did wrong?
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  Rachel — August 1, 2019 at 8:39 pm
  
  So glad you enjoyed the cupcakes! As far as the frosting goes, it can be a bit finicky. If your sugar was not fully dissolved, beaten at too low of a speed or not beaten long enough this can absolutely cause issues. Humidity will also play a role.
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Jan — March 31, 2021 at 3:21 pm

Great cupcakes Rachel!
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  Rachel — April 2, 2021 at 3:45 pm
  
  Thank you!
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Sharon — May 31, 2021 at 1:23 pm

I don’t have a small torch is their anyway this can be done in the oven?
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  Rachel — June 7, 2021 at 9:26 am
  
  You could try giving them a quick toast under the broiler but they won’t brown as evenly as they would with a kitchen torch. If you’re able to, I’d definitely recommend purchasing a kitchen torch for best results.
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26

Sarai — April 18, 2023 at 11:02 pm

I’m not a baker at all but would love to try these out. What does “one batch lemon curd” mean in measurement language?
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  Rachel — April 21, 2023 at 11:35 am
  
  Apologies for the confusion. That had previously been linked to my lemon curd recipe. One jar of store bought or one batch of homemade lemon curd is sufficient to fill one batch of these cupcakes, as written. The homemade curd recipe can be found here: Lemon curd

Lemon Meringue Cupcakes