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Lemon meringue pie is a classic dessert, with such a delicious zingy flavour, so I thought why not make a cupcake version! I've flavoured the sponge of these Lemon Meringue Cupcakes with tangy lemon zest, hidden a lemon curd centre inside that oozes out when you bite into it and topped them with sweet meringue. If you love lemon or anything citrus, you will dive right into these yummy Lemon Meringue Cupcakes!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
For the best flavour, make sure to use a good quality lemon extract and not an essence.
I used a baking spread for the cupcakes, you can also use unsalted butter.
If you would like to make your own lemon curd for the cupcakes, check out my Homemade Lemon Curd recipe.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Lemon Meringue Cupcakes

Mix together the caster sugar and butter, then add the eggs and whisk them in.

Fold in the self raising flour and lemon zest, and divide the batter into cupcake cases. Bake them for 25-30 minutes until they are golden brown. Then leave to cool fully.

Using a cupcake corer, make holes in each cupcake and fill with lemon curd. Make the Italian meringue and pipe it on top of the cupcakes, then brown it with a kitchen blow torch.

For the full recipe with measurements, head to the recipe card at the end of this post.

What lemon curd should you use?

If you are using a shop bought lemon curd, make sure to get a good quality one. They are worth the extra pennies for that delicious lemon zing! If you fancy giving Homemade Lemon Curd a try, check out my recipe. It's easy and quick to make with only a few ingredients, it's also creamy and silky smooth, and the flavour is incredible!

How long do the cupcakes last for and can they be frozen?

The cupcakes will last for 2-3 days in an airtight container in the fridge. You can freeze the filled cupcakes without the meringue. Wrap the cupcakes well in cling film or put them in an airtight container. You can freeze the meringue topping, but I don't recommend it as I haven't had good experiences with it.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Is butter or a baking spread better for cupcakes?

I prefer to use a baking spread (my preferred brand is Stork) for cupcake and cake sponges. I find that they are easier to use and they make the sponge rise more. You can also use most baking spread straight from the fridge, which is handy during a last minute baking emergency!

Should you use salted or unsalted butter for cupcakes?

I always use unsalted butter and baking spread for baking. This is because if you want to add salt to your recipe, you then have complete control of the salt level. Lots of people add salt to enhance the flavour of baked goods, so when you do this you want to know exactly how much you're adding. I personally prefer not to add salt to cakes and cupcakes. However, using a salted butter or baking spread will not affect the bake negatively and won't make it taste salty.

Can these cupcakes be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ½ teaspoons additional baking powder. You may also like to add ¼ tsp xanthan gum for better texture. You will also need to decorate the cupcakes with a gluten free suitable product. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

Can these cupcakes be made dairy free?

For a dairy free version, use a dairy free baking spread for the cupcakes. Please do check the labels for everything you use to make the cupcakes if you are serving it to someone with an allergy or intolerance.

More tips for making the Lemon Meringue Cupcakes:

For the perfect meringue, make sure your mixing bowl is grease-free. You can ensure this by wiping it with some lemon juice or vinegar, then rinsing it.
Making sure your egg whites are at room temperature will also help your meringue turn out well too.
If you can't get hold of cream of tartar, you can use 1 tsp lemon juice or 1 tsp white vinegar instead.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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