There’s something undeniably charming and refreshing about lemon-flavored desserts. They bring a burst of sunshine to the table, no matter the weather outside. Today, we’re diving into a recipe that combines the zesty allure of lemons with the sweet, airy magic of meringue: Lemon Meringue Cupcakes. Perfect for spring gatherings, birthday parties, or simply as a delightful treat to brighten your day, these cupcakes are sure to impress.
Ingredients
Let’s start by gathering everything we’ll need. This recipe makes 12 delectable cupcakes.
For the Cupcakes:
- 1 package lemon cake mix
- 1 and 1/3 cups milk
- 1/3 cup canola oil
- 3 eggs
- 1 tablespoon grated lemon peel
For the Filling:
- 1 cup lemon crème pie filling
For the Meringue:
- 3 egg whites
- ½ teaspoon cream of tartar
- ½ cup sugar
Directions
Now, let’s walk through the steps to create these little slices of heaven.
- Preparation: Begin by preheating your oven to 350°F (175°C) and line your muffin cups with paper liners. This helps in easy removal and also makes clean-up a breeze.
- Making the Cupcake Batter: In a large mixing bowl, combine the lemon cake mix, milk, canola oil, eggs, and grated lemon peel. Kick things off at low speed for 30 seconds to avoid splattering, then ramp up to medium speed and continue mixing for 2 minutes. This ensures your batter is well-mixed and airy.
- Baking the Cupcakes: Fill the muffin cups two-thirds full with the batter. This is crucial as it allows space for the cupcakes to rise without spilling over. Bake for 18-22 minutes, or until a toothpick comes out clean when inserted into the center. Patience is key here to achieve the perfect bake.
- Filling the Cupcakes: Once baked, let the cupcakes cool slightly. Prepare a pastry or plastic bag with a small tip and fill it with the lemon crème pie filling. Insert the tip into the top of each cupcake, gently squeezing to fill them with the delightful lemon crème. This step adds that surprise element, elevating the cupcakes from good to extraordinary.
- Making the Meringue: For the meringue topping, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, continuing to beat until stiff, glossy peaks form. This step requires a bit of elbow grease, but the result is well worth it. Pipe the meringue over the tops of the filled cupcakes for that classic, fluffy topping.
- Final Baking: Increase your oven’s temperature to 400°F (200°C) and bake the cupcakes for an additional 5-8 minutes, or until the meringue turns a lovely golden brown. This not only cooks the meringue but also gives it a slightly crispy exterior to contrast the soft, creamy inside.
- Cooling: Let the cupcakes cool in the pans on wire racks for about 10 minutes before removing them to cool completely. This ensures they set properly and are easy to handle.
Nutritional Information
Each cupcake comes in at approximately 280 kcal, making them a treat that won’t make you feel too guilty for indulging.
Final Thoughts
These Lemon Meringue Cupcakes offer the perfect balance of tart and sweet, with the creamy filling and fluffy meringue topping creating a symphony of textures. They’re a beautiful, delicious way to bring a touch of elegance to any event or to make an ordinary day feel special. Happy baking, and enjoy the burst of lemony sunshine in every bite!
Lemon Meringue Cupcakes
Ingredients:
Cupcakes:
1 package lemon cake mix
1 and 1/3 cups milk
1/3 cup canola oil
3 eggs
1 tablespoon grated lemon peel
Filling:
1 cup lemon crème pie filling
Meringue:
3 egg whites
½ teaspoon cream of tartar
½ cup sugar
Directions:
Preheat your oven to 350°F (175°C) and line muffin cups with paper liners.
In a large mixing bowl, combine the lemon cake mix, milk, canola oil, eggs, and grated lemon peel. Start mixing on low speed for 30 seconds, then increase to medium speed and mix for 2 minutes.
Fill the prepared muffin cups two-thirds full with the batter and bake for 18-22 minutes, or until a toothpick inserted near the center comes out clean.
For the filling, cut a small hole in the corner of a pastry or plastic bag and insert a very small tip. Fill the bag with the lemon crème pie filling. Insert the tip into the top of each cupcake, gently squeezing to fill them with the lemon crème.
To prepare the meringue, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff glossy peaks form and the sugar is dissolved. Pipe the meringue over the tops of the filled cupcakes.
Increase the oven temperature to 400°F (200°C) and bake the cupcakes for 5-8 minutes, or until the meringue is golden brown. Cool the cupcakes in the pans on wire racks for 10 minutes before removing them to cool completely.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 280 kcal | Servings: 12 cupcakes