Lemon Meringue Cupcakes With Cake Mix

5 from 2 votes

Lemon Meringue Cupcakes With Cake Mix

My Lemon meringue cupcakes feature a moist semi homemade lemon cupcake topped with tart lemon curd and a perfect marshmallow meringue. This tastes like lemon meringue pie in cupcake form!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 19

Total Time 34

Servings Cupcakes

Calories 185kcal

Author Krystle Smith

Ingredients

For the Cupcakes

1 Box Yellow Cake Mix
1 Cup Whole Milk
⅓ Cup Unsalted Butter Softened
3 Eggs Room Temperature
2 Teaspoons Lemon Zest

For the Meringue

1 Cup Granulated Sugar
4 Egg Whites
¼ Teaspoon Kosher Salt
¼ Teaspoon Cream of Tartar
1 Teaspoon Vanilla

For Topping

10 Ounces Lemon Curd Chilled

Instructions

For the Cupcakes

Preheat oven to 350 degrees and line cupcake pan with paper liners
In a large bowl, mix all ingredients until combined.
Scoop batter into the liners until they are around ¾ of the way full.
Bake for 18-20 minutes. Cool completely.

For the Meringue

In a large heat safe bowl combine all ingredients except vanilla.
Set up a saucepan in which the bowl will fit snugly as a double boiler. Place bowl on top making sure it is not touching the water.
Simmer until it reaches 165 degrees and all the sugar is dissolved stirring often. This should take about 5-10 minutes after the water starts to simmer.
Remove from heat, add vanilla, and mix for 5-7 minutes until stiff peaks form.

Assembly

Spoon around 2 tablespoons of lemon curd onto each cupcake.
Pipe meringue on top. Toast with a kitchen torch.

Nutrition