A cheery and delicious treat! These Lemon Meringue Cupcakes have a surprise filling that make it a perfect spin off of the classic Lemon Meringue Pie. livelaughrowe.com
Print Pin
0 from 0 votes

Lemon Meringue Cupcakes

Servings 2 dozen
Author Live Laugh Rowe



  • 1 package lemon cake mix
  • 1 and 1/3 cups milk
  • 1/3 cup canola oil
  • 3 eggs
  • 1 tablespoon grated lemon peel


  • 1 cup lemon crème pie filling


  • 3 egg whites
  • ½ teaspoon cream of tartar
  • ½ cup sugar


  • 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.