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Easy Lemon Meringue Cupcakes

Bright, tangy, and utterly delightful, these Easy Lemon Meringue Cupcakes feature a zesty lemon cupcake base, a creamy homemade lemon curd filling, and a fluffy, toasted Swiss meringue topping. A perfect dessert that tastes gourmet but is surprisingly simple to make.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 1 hour 5 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened, room temperature
  • 2 large eggs room temperature
  • 1/2 cup whole milk room temperature
  • 1 tbsp lemon zest from about 1-2 lemons
  • 1 tsp vanilla extract
For the Quick Lemon Curd Filling
  • 3 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup fresh lemon juice
  • 1 tsp lemon zest
  • 4 tbsp unsalted butter cold, cut into cubes
For the Swiss Meringue Topping
  • 3 large egg whites room temperature
  • 3/4 cup granulated sugar
  • 1/4 tsp cream of tartar (optional, helps stabilize meringue)
  • 1/2 tsp vanilla extract

Equipment

  • 12-cup cupcake pan
  • Paper cupcake liners
  • Stand mixer or electric hand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Small saucepan
  • Piping Bag
  • Round piping tip (or star tip)
  • Kitchen torch (optional)
  • Zester
  • Small cookie scoop (optional)

Method
 

Prepare the Lemon Cupcakes
  1. Preheat your oven to 350°F (175°C). Line a 12-cup cupcake pan with paper liners.
  2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
  3. In a large bowl, using an electric mixer (stand or hand-held), cream together the softened butter until light and fluffy, about 2 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. A cookie scoop works well here.
  7. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Make the Quick Lemon Curd Filling
  1. While the cupcakes cool, prepare the lemon curd. In a small saucepan, whisk together the egg yolks, granulated sugar, fresh lemon juice, and lemon zest until well combined.
  2. Place the saucepan over medium-low heat and cook, stirring constantly with a whisk, until the mixture thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil.
  3. Remove from heat and immediately whisk in the cold, cubed butter until melted and smooth.
  4. Pour the lemon curd into a small bowl. Press plastic wrap directly onto the surface of the curd to prevent a skin from forming. Refrigerate for at least 30 minutes, or until completely chilled and thick.
Prepare the Swiss Meringue Topping
  1. In the bowl of a stand mixer (or a heatproof bowl if using a hand mixer), combine the egg whites and granulated sugar. Place the bowl over a saucepan of simmering water (creating a double boiler), making sure the bottom of the bowl does not touch the water.
  2. Whisk constantly until the sugar has dissolved and the mixture is warm to the touch (around 160°F or 71°C if you have a thermometer). Rub a small amount between your fingers to ensure no sugar crystals remain.
  3. Remove the bowl from the heat and attach it to your stand mixer fitted with the whisk attachment (or use a hand mixer). Add the cream of tartar (if using).
  4. Beat on high speed until stiff, glossy peaks form and the meringue is cool to the touch (this can take 7-10 minutes). Beat in the vanilla extract for the last minute.
Assemble the Cupcakes
  1. Once the cupcakes are completely cool, use a small knife or a cupcake corer to scoop out a small cavity from the center of each cupcake, about 1/2 to 1 inch deep. Be careful not to go all the way through the bottom.
  2. Fill each cupcake cavity with the chilled lemon curd.
  3. Transfer the Swiss meringue to a piping bag fitted with your desired tip (a large round or star tip works well). Pipe a generous swirl of meringue onto each cupcake, covering the lemon curd.
  4. If desired, use a kitchen torch to lightly toast the meringue until golden brown in spots. This adds a beautiful smoky flavor and classic lemon meringue pie look.
  5. Serve immediately or store in an airtight container in the refrigerator.

Notes

For the best texture and stability, ensure your eggs for both the cupcakes and meringue are at room temperature. The lemon curd must be completely chilled before filling the cupcakes, otherwise, it will be too runny. If you don't have a kitchen torch, you can achieve a similar effect by placing the meringued cupcakes under a preheated broiler for a very short time (10-30 seconds), watching carefully to prevent burning.