Don’t you just love Lemon Meringue Pie? It’s my husbands absolute favorite — so imagine his surprise when he found how delicious these Lemon Meringue Cupcakes were. A tart filling with meringue that is browned to perfection!
Amazing Lemon Meringue Cupcakes
My sister stopped by after work one day and said that she had thee most amazing cupcake, a Lemon Meringue cupcake. Out of hunger and great curiosity, I asked her to get the recipe.
Guess what? My sister did better than that, she brought me a cupcake and the recipe! A big thanks to Michelle for her generosity.
I’m afraid she wasn’t exaggerating about the yummy goodness of that cupcake either. It was packed with flavor! You’ll most likely want to have another — and maybe even another (gulp). Ready to whip up your own batch?
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
Instructions
- In a large bowl, combine the cake mix, milk, oil, eggs and lemon peel; beat on low for 30 seconds. Beat on medium for 2 minutes
- Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.
- Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
- In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
- Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
- Store in an air tight container in the refrigerator.
Look at that filling! Lemony goodness…
Kristi says
Oh my gosh Kelly! These look delicious!!!
Kelly Rowe says
They are delicious Kristi! You really should give them a try. 🙂 Have a wonderful day. xo.
Sharon aka Mom says
These look soooo amazing and YUMMO! Can’t wait to try them!
Kelly Rowe says
They are soooooo good mom! You really must give them a try. 🙂 43. HUGS.
Charlotte @ What Charlotte Baked says
Such a good idea! And cupcakes are so much easier (and more fun) to make than fiddly pastry. Love it.
Kelly Rowe says
Thanks Charlotte! I appreciate it. …and I agree, cupcakes are pretty easy compared to some of the pastries. Hope you’ll give them a try. xo.
Kim says
OK these two look amazing but how many points do they have in the free stuff couldn’t find it anywhere
Carole from Carole's Chatter says
Hi Kelly, this would be a great contribution to Food on Friday: Muffins & Cupcakes over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers
Cheryl says
how do. you make lemon creme pie filling for the cupcakes??
Kelly Rowe says
Hi Cheryl. The pie filling is canned and you can buy it at your local grocery store. Hope that helps. Enjoy.
Alayna says
Super confused. Made this once, followed recipe exactly. Baked for 18. Burnt horribly. Went back to store and remade. Baked for 13 minutes only. Again, burnt. Is this happening to anyone else ??
Saw says
It’s better with a temperature of 180-200 degrees for 15 minutes, for baking the cupcakes.
Letha Lawrence says
I’m so glad to find you’re recipe. It’s exactly what I was looking for. All the others called for lemon curd and I had lemon cream canned filling I wanted to use .I’ll be trying this out Wednesday or Thursday, will let you know how they come out.
Kaylin says
Could i use vegetable oil instead of canola??
Kelly Rowe says
Yes, the taste may vary a bit, but you can use vegetable oil. Enjoy, Kaylin.
Marilyn Sickels says
My daughter opened a cupcake shop called “Little Miss
Cupcake” she was also a women of God. She tragically died Christmas Day in 2014. It. Was a very successful place in Hervey Bay,Queensland Australia
Janet says
So easy and so delicious