Lemon Meringue Cupcakes

Our Lemon Meringue Cupcakes are a fresh twist on the classic dessert, with zesty lemon juice infused directly into the cupcake batter for a tangy flavor. Topped with a fluffy, toasted meringue, these cupcakes are as light and airy as they are delicious. The recipe is simple to make, and the result is a perfect balance of citrusy sweetness. Whether for spring parties or casual gatherings, these cupcakes are sure to impress!

PREP

20 mins (including frosting)

TOTAL TIME

40 - 45 mins

SERVINGS

12 standard cupcakes

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CUPCAKES

1 box Krusteaz Meyer Lemon Pound Cake Mix (excluding Glaze Mix)

¾ cup Water

10 tbsp Butter, melted

1 Egg

MERINGUE FROSTING

4 Egg whites

¾ cup Granulated sugar

¼ tsp Cream of tartar

1 tsp Vanilla extract

STEP 1

Heat oven to 350°F. Line cupcake/muffin pan with liners or lightly grease each cup.

STEP 2

Stir together water, butter, egg, and pound cake mix until blended.

STEP 3

Scoop batter into each cup, filling 2/3 full.

STEP 4

Bake 20 - 22 minutes or until toothpick inserted into center comes out clean and tops are light golden brown.

STEP 5

Allow cupcakes to cool completely, then prepare meringue topping.

STEP 6

For Meringue Topping: Combine egg whites, granulated sugar, and cream of tartar in metal bowl of stand mixer (or a heat safe metal bowl) and whisk to combine.

STEP 7

Bring a saucepan of water (about 1/3 full) to a simmer, then place bowl over saucepan. (Bottom of bowl should not touch water.)

STEP 8

Continue to whisk while gently heating the egg white mixture. Cook until sugar is dissolved, about 5 – 10 minutes. This can be tested by rubbing a small amount of egg white mixture between two fingers. If it is smooth and not grainy, it is ready.

STEP 9

Transfer the bowl to stand mixer fitted with whisk attachment. (You can also use a hand mixer.)

STEP 10

Whip egg whites on LOW speed for 2 minutes until frothy. Increase speed to MEDIUM and whip an additional 2 minutes until meringue starts to thicken.

STEP 11

Add vanilla extract, then continue to whip on MEDIUM speed until meringue forms medium-to-stiff peaks, about 5 – 7 minutes. Meringue will appear glossy and maintain shape. (Do not overwhip meringue or it will break.)