These lemon meringue cupcakes have sweet-tangy lemon cupcakes filled with lemon mousse and topped with toasted meringue frosting. They make the perfect treat for Spring and Summer!
Table of Contents
How to Make Lemon Meringue Cupcakes
- To make the lemon cupcake batter, preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine whole milk and both lemon juice and zest. Set aside.
- In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute at medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes).
- Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and also the reserved mixture of milk, lemon juice, and zest to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15-18 minutes, or until the lemon cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with lemon mousse and meringue frosting.
- To make the lemon mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with the mousse by first cutting out a small hole in the center of each cupcake using a paring knife. The hole should be about one-half of the vertical depth of the cupcake. Reserve the cupcake removed piece of the cupcake.
- Pipe lemon mousse into each hole. Close the hole with the reserved piece of cake -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place the filled lemon cupcakes in the refrigerator.
- To prepare the toasted meringue frosting: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Then, set the bowl over a saucepan containing simmering water. Whisk constantly for about 3-4 minutes or until sugar has dissolved and whites are warm to the touch.
- Transfer the bowl to the electric mixer fitted with the whisk attachment. Beat mixture at low speed and then gradually increase to high until obtaining stiff, glossy peaks (about 5 minutes). Add a few drops of fresh lemon juice, mixing until combined.
- Using a large star tip or other tip of your preference, pipe meringue onto the cupcakes. Toast the meringue with a blow torch and sprinkle lemon zest on top of the toasted meringue. Decorate as desired, serve, and enjoy your lemon meringue cupcakes!
Other Cupcake Recipes
- Valentine's Day Cupcake Recipe
- Frozen cupcakes
- Passion fruit cupcakes
- Brazilian carrot cupcakes
- Brigadeiro cupcakes
- Sweet potato cupcakes
- Key lime cupcakes
Storage
Here is how to store in the fridge, freeze, and thaw your lemon meringue cupcakes:
- Store lemon cupcakes filled with lemon mousse (without the meringue frosting) in an airtight container in the fridge for up to 5 days. Top them with the meringue frosting before serving them!
- You may freeze the cupcakes without the lemon mousse filling or meringue frosting for up to 2 months. Thaw them at room temperature, then fill them with the lemon mousse, and top them with the meringue.
PIN AND ENJOY!
Lemon Meringue Cupcakes Recipe
These lemon meringue cupcakes have sweet-tangy lemon cupcakes filled with lemon mousse and topped with toasted meringue frosting. They make the perfect treat for Spring and Summer!
Servings 18 cupcakes
Calories158.8 kcal
Cost $ 0.75 per cupcake
Equipment
- 1 standard-size muffin tin
- 1 oven
- 1 mixer
- 1 Ice cream scoop
Ingredients
For the Lemon Cupcake Batter:
- 2 cups all-purpose flour plus 2 tablespoons
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- ¼ cup fresh lemon juice (Meyer lemon, regular lemon, or lime)
- 3 Tablespoons finely grated lemon zest (Meyer lemon, regular lemon, or lime)
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
For the Lemon Mousse:
- ½ cup sweetened condensed milk
- 3 tablespoons fresh lemon juice (Meyer lemon regular lemon, or lime)
- 2 tablespoons heavy whipping cream
For the Toasted Meringue Frosting:
- 8 large egg whites
- 2 cups sugar
- ½ teaspoon cream of tartar
- A few drops of fresh lemon juice (Meyer lemon, regular lemon, or lime)
- Lemon zest (Meyer lemon, regular lemon, or lime)
Instructions
- To make the lemon cupcake batter, preheat oven to 350 degrees F (178 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine whole milk and both lemon juice and zest. Set aside.
- In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute at medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes).
- Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and also the reserved mixture of milk and lemon juice and zest to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with lemon mousse and meringue frosting.
- To make the lemon mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with lemon mousse by first cutting out a small hole in the center of each cupcake using a paring knife. The hole should be to about one-half of the vertical depth of the cupcake. Reserve the cupcake removed piece of the cupcake.
- Pipe lemon mousse into each hole. Close the hole with the reserved piece of cake -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
- To prepare the toasted meringue frosting, place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Then, set the bowl over a saucepan containing simmering water. Whisk constantly for about 3-4 minutes or until sugar has dissolved and whites are warm to the touch.
- Transfer bowl to electric mixer fitted with the whisk attachment. Beat mixture on low speed and then gradually increase to high until obtaining stiff, glossy peaks (about 5 minutes). Add a few drops of fresh lemon juice, mixing until combined.
- Using a large star tip or other tip of your preference, pipe meringue onto the cupcakes. Toast meringue with a blow torch and sprinkle lemon zest on top of the toasted meringue. Decorate as desired, serve, and enjoy!
Recipe Notes
Storage
- Store lemon cupcakes filled with lemon mousse (without the meringue frosting) in an airtight container in the fridge for up to 5 days. Top them with the meringue frosting before serving them!
- You may freeze the cupcakes without the lemon mousse filling or meringue frosting for up to 2 months. Thaw them at room temperature, then fill them with the lemon mousse, and top them with the meringue.
Nutrition
Calories: 158.8kcal | Carbohydrates: 16.4g | Protein: 5.3g | Fat: 8g | Saturated Fat: 4.7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 56.3mg | Sodium: 186.5mg | Potassium: 133.5mg | Fiber: 0.4g | Sugar: 5.6g | Vitamin A: 279.7IU | Vitamin C: 1.5mg | Calcium: 57mg | Iron: 0.9mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
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This post was first published on March 17, 2014.
Lady Lilith says
Lemon merengue is a favorite here.
Denise Browning says
I do enjoy these cupcakes a lot...
Chris @ The Café Sucré Farine says
Oh these look wonderful Denise. I've had lemon on the brain lately too, it is such a spring-thing! I love the idea of meringue instead of icing, such a nice change.
Denise Browning says
Thanks, Chris! Nothing reminds me Spring more than lemons -- and flowers as well.
Karen (Back Road Journal) says
I love lemon meringue pie so I know I would be crazy about your Brazilian lemon cupcakes. They look absolutely delicious.
Denise Browning says
Thanks, Karen!
De says
I'm enthralled with your version of Lemon Meringue Cupcakes as lemon desserts are a personal favorite! Your opening photo is just magnificent! I want to grab the lush cupcake off my computer screen!
Denise Browning says
Thank you so much, Deb!
Liz says
Denise, my family would be thrilled to usher in spring with your gorgeous lemon meringue cupcakes!!! LOVE these!
Denise Browning says
Thanks, Liz! I wish I could fedex them some... 🙂
Mi Vida en un Dulce says
You are welcoming Spring, and we are saying good bye to Summer...not a tragedy if I do it with one of your cupcakes...!!!
Denise Browning says
🙂 ...I wish I could send them by mail to you!!!
Francesca says
Denise, these look wonderfully spring-y. I'd eat one for breakfast, cupcake first, meringue last (its my favorite thing!!!!)
Denise Browning says
I see...Thanks so much, Francesca!!!
Coffee and Crumpets says
As I read your post and drool at your gorgeous sunshiny cupcakes, I am rudely awakened by the swirls of blowing snow outside my window! I think spring would be nice now! As would one of those lemon cupcakes, I adore lemon cakes and these look so happy!
Denise Browning says
Thanks, Nazneen! I have been looking forward to Spring!!!
Amira says
I like lemon but I do not like lemon cakes!!! I find it very tangy ... but your version seems, sounds and looks mouthwatering !!! I am really really thinking of trying those babes 🙂
Denise Browning says
Thanks, Amira! They are lemony yet mild.
Shashi @ https://runninsrilankan.com says
Denise - the texture on these cupcakes is phenomenal - they look so so moist and simply decadent! The Lemon mousse filling is an incredible idea - and the meringue topping is gorgeous!
Denise Browning says
Thank you, Shashi! I am happy that you have enjoyed every single component of these treats!
Daniela says
I love sweets with a lemony touch.
This is just my kind of dessert!
Sunshine on your plate 🙂
Denise Browning says
Thank you so much, Daniela!
Little Cooking Tips says
Fantastic cupcakes Denise!!! We love the use of condensed milk in sweets like that!:)
Thank you for sharing!
Denise Browning says
Thank you for stopping by!!!
Sugar et al says
These are for me Denise. Seriously! Lemon mousse in a cupcake topped with meringue..the thought itself gets me excited. They look very pretty and the colour is just perfect.
Denise Browning says
Thanks, Sonali! Glad to hear that you got excited about these cupcakes...
Rekha says
Oh Denise both my favorite! I can imagine how delicious this would have been 🙂 Love it!
Denise Browning says
Rekha, dear! Thanks a lot!!
Norma | Allspice and Nutmeg says
Oh wow, these look so scrumptious. Lemon yum!
Denise Browning says
Thanks a lot, Norma! And welcome to FBTY!!!
Juliana says
Oh Denise! These lemon meringue cupcakes look so good..thanks for the informative post, I had no idea about the difference between the Brazilian and American lemon meringue pie...you sure perfected this treat...
Have a wonderful week ahead and Happy Spring 😀
Denise Browning says
Thank you, Juliana!!! Likewise...
Gintare @Gourmantine says
I love a good lemon meringue pie and I'm sure these would be sensational! it's funny, but back in Lithuania we always consider the start of spring the 1st of March (summer 1st June and so on), so for me spring has already started 😉
Denise Browning says
The weather in Texas is crazy. One day looks like Spring has already arrived. The following day seems that winter has returned again and insists on staying. I am looking forward to Spring even though has not officially started in the US.
Shema | LifeScoops says
Lemon and Meringue both are my favorites... These cupcakes look gorgeous !! Love them!!
Denise Browning says
Thanks a lot, Shema!