Lemon Meringue Cupcakes

There’s something about peeling back a cupcake liner to reveal a cloud of toasted meringue that instantly lifts your mood.

Picture pale golden cakes, tender and moist, hiding a bright, glossy lemon curd center, all crowned with swirls of airy meringue kissed by the broiler to a caramelized tan.

These lemon meringue cupcakes are a cozy, bakery-worthy dessert that comes together faster than a full pie—perfect when you need an impressive treat without spending all day in the kitchen.

They’re ideal for sweet-tooth fans, beginner bakers, and anyone who loves citrusy, not-too-heavy desserts.

I first leaned on this recipe when I forgot I’d promised dessert for a friend’s birthday; an hour later, we were all standing around the counter, licking lemon curd from our fingers and laughing.

They shine at showers, casual gatherings, Sunday suppers, or last-minute cravings.

Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, zesty lemon flavor in every bite
• Combines soft cake, silky curd, and fluffy toasted meringue
• Feels impressively bakery-worthy yet is totally home-baker friendly
• Perfect for spring parties, showers, and special-occasion desserts
• Make-ahead lemon curd simplifies day-of cupcake assembly

Ingredients

• 1 1/4 cups all-purpose flour — measure with spoon-and-level for accuracy
• 1 1/2 tsp baking powder — guarantees a light, tender crumb
• 1/4 tsp fine salt — balances sweetness and brightens lemon flavor
• 1/2 cup unsalted butter, softened — room temperature for easy creaming
• 3/4 cup granulated sugar — beat well with butter for fluffier cupcakes
• 2 large eggs, room temperature — incorporate more evenly into batter
• 2 tsp lemon zest, finely grated — use a microplane for maximum citrus oils
• 1 tsp vanilla extract — rounds out the lemon and meringue flavors
• 1/2 cup whole milk, room temperature — avoids curdling and keeps batter smooth
• 1/2 cup lemon juice, freshly squeezed — from real lemons for best flavor
• 1/3 cup granulated sugar (for curd) — adjust slightly if you prefer less tart
• 2 large egg yolks (for curd) — save whites for another recipe if desired
• 2 tbsp unsalted butter, cubed (for curd) — whisk in off heat for silkiness
• 1/8 tsp fine salt (for curd) — heightens lemony brightness
• 3 large egg whites, room temperature — no yolk traces for stable meringue
• 1/2 cup granulated sugar (for meringue) — adds shine and structure
• 1/4 tsp cream of tartar — helps stabilize and stiffen the egg whites
• 1/2 tsp vanilla extract (for meringue) — adds a soft marshmallow-like note

Step-by-Step Method

Preheat & Prepare Pan

Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper cupcake liners so the cakes release cleanly.

Set the pan aside on a stable surface. Gather all ingredients and equipment before you begin mixing to streamline the process and prevent the batter from sitting too long.

Mix Dry Ingredients

Whisk the flour, baking powder, and salt together in a medium bowl. Break up any lumps and fully combine the leavening with the flour for even rising. Set this bowl aside.

Keeping dry ingredients separate until needed prevents overmixing once they’re added to the wet mixture.

Cream Butter & Sugar

Beat the softened butter with 3/4 cup granulated sugar using a handheld or stand mixer. Mix on medium speed until the mixture becomes light and fluffy, about 2–3 minutes.

Scrape down the bowl once or twice. Proper creaming incorporates air, helping the cupcakes bake with a tender crumb.

Add Eggs, Zest & Vanilla

Beat in the eggs one at a time, mixing well after each addition so the batter emulsifies smoothly. Add the finely grated lemon zest and vanilla extract, then mix just until combined.

Avoid overbeating at this stage. Scrape down the sides and bottom of the bowl to make certain an even mixture.

Combine Wet & Dry Mixtures

Add the dry ingredients in two additions, alternating with the milk. Begin and end with the dry mixture. Mix on low speed just until no streaks of flour remain.

Don’t overmix or the cupcakes may become dense. Scrape the bowl gently with a spatula to finish combining.

Fill & Bake Cupcakes

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full for proper rise. Smooth the tops lightly if needed.

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack.

Whisk Lemon Curd Base

Prepare the lemon curd while the cupcakes bake. In a small saucepan, whisk together the freshly squeezed lemon juice, 1/3 cup sugar, egg yolks, and salt.

Make certain the yolks are well broken up and the mixture is smooth. This prevents scrambling and helps the curd thicken evenly during cooking.

Cook & Strain Curd

Cook the curd over medium-low heat, whisking constantly until it thickens enough to coat the back of a spoon, about 5–7 minutes. Remove from heat and whisk in the cubed butter until smooth.

Strain the warm curd through a fine-mesh strainer into a bowl. Let it cool to room temperature.

Core & Fill Cupcakes

Let the cupcakes cool completely on a rack. Use a paring knife to cut a small cone from the center of each cupcake, reserving the tops. Spoon or pipe a bit of lemon curd into each cavity.

Trim the reserved tops if needed and gently replace them over the filling to close the centers.

Beat Meringue to Stiff Peaks

Place the egg whites and cream of tartar in a clean, grease-free mixing bowl. Beat on medium speed until soft peaks form. Gradually add 1/2 cup sugar while beating, then increase speed to high.

Continue beating until stiff, glossy peaks form, about 3–5 minutes. Beat in vanilla briefly.

Pipe & Toast Meringue

Transfer the meringue to a piping bag fitted with a round or star tip. Pipe generous swirls onto each filled cupcake, covering the tops completely. Lightly toast the meringue with a kitchen torch until golden in spots.

Alternatively, place under a hot broiler 1–2 minutes, watching closely to avoid burning.

Set & Serve Cupcakes

Let the cupcakes stand at room temperature for 20–30 minutes so the meringue sets slightly and the flavors meld. Serve once the tops feel lightly dry to the touch.

Enjoy the contrast of tender cake, tangy lemon curd, and fluffy toasted meringue. Store leftovers loosely covered and enjoy soon.

Ingredient Swaps

• Dairy-free: Use vegan butter in both batter and curd; swap whole milk for unsweetened oat, almond, or soy milk.
• Gluten-free: Replace all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
• Citrus options: Substitute lemon juice and zest with lime, Meyer lemon, or a lemon–orange mix if lemons are pricey or unavailable.
• Sugar alternatives: For a less refined option, use organic cane sugar; avoid liquid sweeteners in the meringue or curd, as they can affect stability and texture.
• No cream of tartar: Replace with an equal amount of lemon juice or ½ tsp white vinegar to help stabilize the meringue.

You Must Know

– Doneness • For cupcakes that aren’t gummy or dry

If the tops spring back slowly and a toothpick has a few tiny moist crumbs (not wet batter), pull them from the oven even if it’s before 22 minutes—overbaking by just 3–5 minutes can make the lemon flavor seem dull and the crumb tough.

– Troubleshoot • For curd that’s too thin or too thick

If the curd coats the back of a spoon and a finger swiped through leaves a clean line that doesn’t fill in within 2–3 seconds, it’s thick enough; if it’s runny after cooling 30 minutes, return it to low heat for 1–2 more minutes, or if overly thick, loosen with 1–2 tsp warm lemon juice.

– Avoid • For weepy or grainy meringue

Avoid even a speck of yolk or grease in the bowl—if soft peaks don’t form within 4–5 minutes on medium speed, start over with fresh whites and a re-cleaned bowl, because contaminated whites won’t build a stable foam and will often leak syrup later.

– Flavor Boost • For brighter lemon impact

To intensify citrus, rub the lemon zest into the 3/4 cup sugar for 30–60 seconds before adding it to the butter; the sugar oils the zest, giving a noticeably stronger lemon aroma without changing texture.

– Make-Ahead • For best texture over a couple days

To store, keep filled but un-topped cupcakes and curd chilled up to 24 hours; add meringue and toast within 2–3 hours of serving, since meringue held longer in the fridge can bead moisture and lose its glossy finish.

Serving Tips

• Serve on a white platter with thin lemon slices and zest curls for contrast.
• Pair with hot Earl Grey tea or chamomile to complement the citrus notes.
• Add fresh berries around each cupcake for color and a tart-sweet accent.
• Dust the plate lightly with powdered sugar just before serving for a bakery-style touch.
• Chill 15 minutes before serving if your kitchen is warm to keep meringue set.

Storage & Make-Ahead

Store cupcakes in an airtight container in the refrigerator for up to 3 days.

Bring to room temperature before serving.

The lemon curd can be made 1–2 days ahead.

For best texture, add and toast the meringue the day of serving.

These cupcakes don’t freeze well once topped.

Reheating

Reheat gently to preserve texture.

Use a low oven at 300°F for a few minutes, or briefly microwave at 50% power; avoid stovetop heating to prevent soggy liners and weeping meringue.

State-Fair Bake-Off Traditions

Often it’s the hum of the state fairgrounds that makes lemon meringue cupcakes feel like more than just dessert—they become tradition.

I carry in my tin, the metal warm against my palms, weaving past hay bales and neon rides, breathing in fried dough and kettle corn while my lemon zest brightens the air around me.

You and I might measure success in ribbons, but at the fair, it’s really about these tiny rituals:

1. Whispering a last wish over the glossy meringue peaks.
2. Lining cupcakes on the checkered table, wrappers perfectly even.
3. Watching judges crack through the toasted tops, listening for that soft sigh of crumb.
4. Catching strangers’ smiles when the lemon fragrance drifts their way.

Final Thoughts

Now that you’ve seen how it all comes together, it’s your turn to bake a batch of these Lemon Meringue Cupcakes and taste that bright, tangy-sweet payoff.

Feel free to tweak the lemon intensity, sweetness, or meringue style to make them perfectly your own.

Frequently Asked Questions

Can I Make These Lemon Meringue Cupcakes Gluten-Free Without Sacrificing Texture?

Yes, you can. I’d swap the flour for a good 1:1 gluten‑free blend, add ¼ teaspoon xanthan gum if it’s missing, and let the batter rest 10 minutes so the crumb bakes up tender.

How Can I Safely Transport Meringue-Topped Cupcakes to a Party or Picnic?

You can, as long as you keep them cool, level, and protected. I’d tuck them in a snug cupcake carrier, chill first, avoid direct sun, and drive gently so those glossy swirls arrive pristine.

What Wine or Beverage Pairs Best With Lemon Meringue Cupcakes for Entertaining?

I’d pour a chilled Moscato d’Asti or Prosecco; their soft bubbles and gentle sweetness echo citrus and sugar. For nonalcoholic coziness, I’d offer sparkling lemonade or lightly sweet iced green tea with a twist of lemon.

How Do I Scale This Recipe for a Large Crowd or Catering Event?

I’d scale in batches: multiply ingredients by needed servings, but bake only 1–2 trays at once. I’d prep curd/meringue separately, keep components chilled, then fill and swirl close to serving for peak texture and gloss.

Can I Freeze Leftover Lemon Curd Separately for Other Future Desserts?

Yes, you can freeze leftover lemon curd. I spoon it into small airtight containers, press parchment onto the surface, then thaw overnight in the fridge—still silky, bright, and perfect for swirling into future desserts.