Is there anything more impressive than the sky-high, lightly-torched topping of a lemon meringue pie? Few things can compete. And this cupcake recipe celebrates just that. An easy recipe for lemon meringue cupcakes with an extra-large swirl of meringue frosting.
These lemon meringue cupcakes are vanilla cupcakes with a hidden lemon curd centre and topped with a toasted meringue frosting.
Recipe for Lemon Meringue Cupcakes
There are three recipes to make before assembling these lemon meringue cupcakes. The fluffy vanilla cupcakes, the sour lemon curd, and the meringue frosting. All the recipes are simple to follow and require minimal effort and time in the kitchen.
Ingredients for Lemon Meringue Cupcakes
The ingredients needed for these lemon meringue cupcakes are simple. Just make sure you are using flavorful lemons as they are the star of the show! Ingredients needed
- Sunflower oil
- Granulated sugar
- Extra large eggs
- Self-raising flour
- Salt
- Full cream milk
- Condensed milk
- Lemons, zest and juice
- Castor sugar
Baking Tips for Lemon Meringue Cupcakes
Although this is a simple recipe, the tips below will help ensure that you bake the most perfect cupcakes.
- Use an oven thermometer to check the actual temperature of your oven. Cupcakes bake for as little as 12 to 15 minutes, so if the temperature is wrong, they can easily burn. If your cupcakes are coming out of the oven with very brown bottoms you may have an issue with the temperature of your oven.
- Bake the cupcakes in the centre of the oven and do not bake cupcake trays above and below each other.
- Do not overfill the cupcake cases. If there is too much batter in the cupcake cases the cupcakes will spill out of the cases while baking. Also, this can lead to sink holes in the middle of your cupcakes. If you are looking to bake perfect cupcakes, only fill the papers ¾ of the way up.
- Allow the cupcakes to cool completely before filling and frosting them. Warm cupcakes are disastrous when decorating. Rather be patient, or pop them in the fridge to cool down if you are in a rush.
- When separating the egg whites from the egg yolks, do so carefully. Any traces of yolks in the whites can result in the meringue frosting flopping.
- Make sure that the bowl you are beating the meringue frosting in is clean and free of any traces of fat. To be sure, rub the whisk attachment and the bowl with the cut side of half a lemon and rinse with very hot water.
- When making the meringue frosting, be sure that the water in the double boiler is not boiling. Eggs are very temperature sensitive, and if the bowl they are in becomes too hot then they could scramble.
- Dip your finger into the egg whites and sugar mixture to help decide if they are at the right temperature to start beating. The mixture needs to be warm, similar to body temperature. The sugar must be melted, rub your fingertips together to decide if the sugar has melted.
- Beat the egg white and sugar mixture for a minimum of 10 minutes at high speed. Make sure that the whites have doubled in volume and that they have reached stiff peaks.
- Once the meringue frosting is ready for piping, do not waste time. The consistency of the frosting changes with time, so make sure that the swirl is piped immediately.
- Use a blow torch to toast the meringue frosting, and make sure this is done soon after the swirls have been piped.
Lemon Meringue Frosting Recipe
This lemon meringue frosting is made using the swiss meringue method. Whereby the egg whites and the castor sugar are added to a bowl, set over a saucepan filled with simmering water. This is called a double boiler. Use a whisk to stir the mixture until the sugar has melted and the mixture is warm.
Once the mixture is ready transfer it to the bowl of an electric mixer fitted with the whisk attachment. Beat at high speed for about 10 minutes. You are looking for that perfect peak when you lift the beater out of the meringue frosting. This is the easiest way of telling whether or not the meringue frosting is ready.
Meringue Frosting Recipe Without Corn Syrup
This is a very simple recipe for meringue frosting. This recipe uses only egg whites and castor sugar to make the meringue frosting. Corn syrup is not needed to achieve fluffy frosting.
How to Toast Meringue without a Blowtorch
This frosting is best torched with the aid of a handheld blow torch. If, however, you do not have a blowtorch, use the grill setting on your oven. And place the cupcakes close to the grill so that the meringue frosting can lightly torch. Although this is possible, I advise using a blow torch.
These lemon meringue cupcakes with meringue frosting are, let’s be honest a little gorgeous. So next time you’re looking to impress, give these cupcakes a try! Much easier than fussing over an actual lemon meringue!
Let me know if you give this recipe a try by commenting below or tagging me in your creations on Instagram!
Love meringues? Give this recipe for the Perfect Pavlova a try!
Happy Baking
With Love,
Kitty
📖 Recipe
Lemon Meringue Cupcakes
Ingredients
Vanilla & Lemon Cupcakes
- 115 grams sunflower oil
- 3 eggs
- 290 grams self-raising flour
- 250 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 tsp lemon zest
- 270 grams full cream milk
- pinch salt
Lemon Curd
- 1 tin condensed milk
- 2 lemons, zest and juice
Meringue Frosting
- 3 egg whites
- 150 grams castor sugar
Instructions
Vanilla & Lemon Cupcakes
- Preheat the oven to 170°C and line two cupcake trays with 24 cupcake papers.
- Add the oil, sugar, and eggs to a bowl of an electric mixer fitted with a whisk attachment and mix until well combined.
- Sift the flour and salt together, and add this to the egg mixture, beat briefly on high speed until combined.
- Add the vanilla and lemon zest to the milk and slowly add this to the flour mixture, while the beater is running. Continue until all of the milk has been added. Scrape the sides of the bowl and mix again to ensure everything is well combined and there are no lumps.
- Pour the mixture into a jug and fill the cupcake papers ¾ of the way. Bake in a preheated oven for about 12 to 15 minutes or until cooked. Allow the cupcakes to cool.
Lemon Curd
- Add the condensed milk, lemon juice, and lemon zest to a bowl and mix until combined. Adjust with more lemon if needed. Fill a piping bag with the lemon curd and set aside until needed.
Meringue Frosting
- In the bowl of a double boiler set over medium heat, add the egg whites and the castor sugar.
- Whisk lightly until the sugar has dissolved and the mixture is warm to the touch.
- Transfer the egg and sugar mixture to a bowl of an electric mixer fitted with the whisk attachment. Beat at medium-high speed for about 10 minutes. Check for stiff peaks. Once ready add the meringue frosting to a piping bag fitted with your chosen nozzle.
Assembly
- Use an apple corer or teaspoon to remove the center of each cupcake. Fill each cupcake with lemon curd.
- Pipe a swirl of the meringue frosting onto each cupcake and then use a blow torch to lightly toast each lemon meringue cupcake. Serve and enjoy!
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