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Lemon Meringue Cupcakes for Any Occasion

Yields1 Serving

Fun to make a great fitting for any occasion, these Lemon Meringue cupcakes is delicious to please even the tougher critic!

Three lemon meringue cupcakes on a wooden board with green min leaves

 1 box of Butter Yellow Cake mix
 1 cup water
  cup unsalted butter, softened
 3 large eggs
 1 Cupcake Pan with liners
Marshmallow Meringue frosting
 1 cup sugar
 4 large egg whites
 ¼ tsp kosher salt
 ¼ tsp cream of tarter
 1 tsp pure vanilla extract
 1 large disposable piping bag
 10 oz lemon curd

Preheat oven to 350 degrees and collect all the ingredients. Line Handi-Foil cupcake pan with the liners


Using a hand or standing mixer, beat together all ingredients until combined and mixed. Scoop ¾ batter into the liners


Bake in the oven for 19 minutes or until a light golden brown. Allow cupcakes to cool.

lemon meringue cupcakes

Make Marshmallow Meringue frosting

Using a double broiler, mix all ingredients except the vanilla in a large pan.


Pour the mixed ingredients into the bowl of a standing mixer


Start to simmer the water and heat the mixture until the candy thermometer reaches 165 ℉ and all the sugar has dissolved, about 5-10 minutes from when the water starts to simmer.
While heating, gently mix to ensure even cooking


Once all the sugar has dissolved and the mix is 165 ℉, remove from heat and place the bowl in a standing mixture and mix on medium-high for 5-7 minutes until the egg whites stiffen up and the mixture starts to cool. Once it starts to stiffen up, add the vanilla.

Applying Frosting

Scoop the marshmallow frosting into the disposable piping bag


Spoon on 2 tbsp of lemon curd onto the top of the cupcake.


Pipe the marshmallow meringue onto the top of the lemon curd

lemon meringue cupcakes with lemon curd


Using a kitchen torch, toast the marshmallow frosting on your lemon meringue cupcakes.
Let it cool and serve.
Look for more dessert ideas on our Dessert Recipe page.

One lemon meringue cupcake on white napkin