Easy Lemon Meringue Cupcakes
A bright, sunny taste of Spring, these Easy Lemon Meringue Cupcakes are incredibly simple to make. Moist, light lemony cupcakes are filled with a creamy lemon curd and topped with a fluffy meringue frosting. Perfect for any spring party or occasion.
It’s finally Friday! Who has fun plans for the weekend? I’ll be working again but that’s cool because today….I’m taking most of the day off to go see The Jungle Book! I think I’m more excited than my little guy because it looks amazing and I’ll get to eat crap food in a big comfy chair at The Movie Tavern. After that…I’ll be hanging in the kitchen most of the day watching my dog like a hawk for signs of Lyme disease. The poor guy can’t catch a break. I haven’t shared much about my pets lately after the whole Sookie heartbreak and our continued bad luck with pets. We even, recently, had to put both of our cats down. So, this whole Lyme diagnosis is just another slap with the bad luck stick. So far, he doesn’t seem to be in bad shape but we’ll know better next week. Fingers crossed that a heavy dose of antibiotics will do the trick. He’s a good guy and it would be so sad to see him suffer.
So, from Lyme to lemons…..I made some Easy Lemon Meringue Cupcakes that are sure to brighten up anyone’s day. They’re beautiful and bursting with real lemon flavor. And I cheated just a bit to make the process easy and simple so you can stuff your face with them as soon as possible. I had everything done within two hours and that included some time away from the kitchen with the usual distractions like fixing Lego toys and fixing Landon his 37th snack of the morning.
I started with my favorite box cake mix…yep, that’s right…box cake mix. I am partial to Pillsbury Moist Supreme® White Premium Cake Mix and added just a touch of my favorite lemon extract from Nielsen-Massey. The combination created the most wonderfully moist cupcake with a tender crumb and just a hint of lemon. They’re amazing on their own but I went one step further and filled them with a simple lemon curd. Yep, I’m a genius. AND then I topped them with the easiest meringue frosting. It’s like a marshmallow cloud sitting right on top of your cupcake. You can toast it like I did with a kitchen torch or leave them as is, they’re simply stunning either way.
These Easy Lemon Meringue Cupcakes are really the bees knees. They’re so spectacular you will want to make them all the time. And they certainly clinched the spot for my most favorite cupcake ever….even better than these chocolate/peanut butter lovelies or this caramel apple version I was eating by the dozen. Happy Spring, friends!
Easy Lemon Meringue Cupcakes
Filled with a tangy lemon curd and topped with a marshmallow frosting, these Easy Lemon Meringue Cupcakes are like little bites of sunshine!
- 1 15.25 ounce white cake mix (I like [Pillsbury Moist Supreme®http://www.pillsburybaking.com/products/classic-white-1293]
- 3 eggs
- 1 cup water
- 1/2 cup oil
- 1 teaspoon lemon extract (I use Nielsen-Massey Lemon Extract
- 1 cup lemon curd
- For the frosting:
- 8 large egg whites
- 1 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
Preheat oven to 350 degrees.
In a large bowl, mix the cake mix, eggs, water, oil and lemon extract with a hand mixer until well blended, approximately 1-2 minutes. Line a cupcake pan with paper liners and fill each liner halfway with batter. Bake for 19-22 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool to room temperature.
While the cupcakes are baking, make the frosting.
Fill a saucepan with a few inches of water and bring to a boil. Fit a mixing bowl in the pan and make sure it's not touching the water. Remove the bowl and whisk the egg whites, sugar, lemon juice and zest, cream of tarter and salt in the bowl by hand. Place the bowl above the boiling water and continue whisking until the mixture until the sugar dissolves, about 1 to 2 minutes. Transfer the mixture to a standing mixer fitted with the whisk attachment and beat at medium-high speed until meringue has cooled and holds stiff peaks have formed, about 5-7 minutes.
Using a melon baller, remove the center of each cupcake and save the tops. Fill a zip top bag with the lemon curd and cut off a corner. Fill each cupcake with lemon curd so the top is level, do not overfill. Place the reserved cupcake tops over the meringue.
Fill a pastry bag with the frosting and pipe the frosting onto the cupcake (or use an off-set spatula to frost your cupcakes.) Lightly toast the frosting with a kitchen torch, if desired.