Lemon meringue cupcakes

Lemon meringue cupcakes blend zesty lemon flavor with a light, fluffy meringue topping, offering a delightful treat perfect for any occasion. These cupcakes combine a buttery base with egg whites for texture, making them a unique twist on classic lemon meringue pie.

18 Jan 2026
Cook time 20 min
Prep time 120 min

Ingredients:

1/4 cup butter
1 cup sugar
2 tbsp lemon zest
4 egg whites
1 cup self-raising flour
1 cup all-purpose white wheat flour
1/2 cup milk (1% fat)
1/4 cup lemon juice

Lemon meringue cupcakes are a delightful twist on the classic lemon meringue pie. These cupcakes are bursting with zesty lemon flavor and topped with a light, fluffy meringue. They make a perfect treat for any occasion, from afternoon tea to festive celebrations.

Instructions:

1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

2. Cream Butter and Sugar:
- In a large bowl, beat together the butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer on medium speed.

3. Add Lemon Zest:
- Mix in the lemon zest until well combined, ensuring the zest is evenly distributed for a burst of lemon flavor in every bite.

4. Incorporate Egg Whites:
- Gradually add the egg whites to the butter mixture, beating well after each addition. Continue to beat until the mixture is smooth and all the ingredients are well combined.

5. Mix Dry Ingredients:
- In a separate bowl, combine the self-raising flour and all-purpose white wheat flour. Whisk together to ensure there are no lumps.

6. Alternate Adding Milk and Dry Mixture:
- Add half of the flour mixture to the butter mixture and beat until just combined.
- Pour in the milk and lemon juice, mixing until just combined.
- Add the remaining flour mixture and gently fold it into the batter until no traces of flour remain.

7. Fill Cupcake Liners:
- Using a spoon or a scoop, fill each cupcake liner about two-thirds full with the batter.

8. Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

9. Cool:
- Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes.
- Transfer them to a wire rack to cool completely.

10. Optional Meringue Topping:
- While the cupcakes are cooling, you may opt to make a meringue topping by whipping egg whites and sugar until stiff peaks form, then piping it onto the cooled cupcakes. Optionally, you can use a kitchen torch to lightly brown the meringue or place under a broiler for a few minutes.

11. Serve and Enjoy:
- Once the cupcakes are completely cool and optionally topped with meringue, they are ready to be enjoyed. Store any leftovers in an airtight container.

These lemon meringue cupcakes are sure to impress with their delightful combination of tart lemon flavor and sweet, fluffy meringue. Follow these tips and your cupcakes will turn out perfectly every time. Enjoy these beautiful and tasty treats with your loved ones!

Lemon meringue cupcakes FAQ:

How long do I bake the lemon meringue cupcakes?

Bake the cupcakes in a preheated oven at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

What size pan do I use for this recipe?

You will need a standard 12-cup muffin pan lined with cupcake liners for this recipe.

Can I substitute egg whites for whole eggs in this recipe?

No, substituting whole eggs for egg whites will alter the texture of the cupcakes. Stick to the recipe's use of 4 egg whites for the best result.

How should I store leftover lemon meringue cupcakes?

Store any leftover cupcakes in an airtight container at room temperature for up to 2 days. If topped with meringue, refrigerate them to preserve texture.

What can I use instead of self-raising flour?

If you don't have self-raising flour, you can make your own by mixing 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and a pinch of salt.

Cooking Tips:

- Make sure all your ingredients are at room temperature before you start. This helps with mixing and ensures even baking.

- For the best lemon flavor, use freshly grated lemon zest and fresh lemon juice.

- When separating egg whites for the meringue, ensure there are no traces of yolk in the whites, as this can prevent the meringue from whipping up properly.

- Whip the egg whites for the meringue until they form stiff peaks. This ensures a stable meringue that holds up well on top of the cupcakes.

- Bake the cupcakes on the center rack of your oven to ensure even heat distribution.

- Allow the cupcakes to cool completely before topping with the meringue, so it doesn't start to melt.

Nutrition Facts

6 Servings
Calories 390kcal
Protein 9g
Carbohydrates 70g
Fiber 1.40g
Sugar 36g
Fat 9g

Lemon meringue cupcakes