These Lemon Meringue Cupcakes are soft and moist with a zippy lemon flavor and a toasted meringue frosting on top. After a quick 20-minute bake in the oven, the cupcakes are topped with a 7-minute meringue frosting and then toasted under the broiler. The vibrant flavor and classic frosting make this dessert a refreshing addition to your cupcake recipes.
The Easiest Lemon Meringue Cupcakes
These Lemon Meringue Cupcakes are light, lemony, and sweet. With a buttery lemon flavor, and soft, tender crumb, these cupcakes take lemon desserts to the next level. They’re like a bite-sized version of lemon meringue pie and you don’t even need a fork!
The cupcake batter is super easy to make. Once the cupcakes are baked and cooled, you’ll make the frosting, but no double boiler is needed for this 7-minute frosting.
It’s light and sweet but not as sweet as a powdered sugar frosting.
You can put it under the broiler or use a kitchen torch, either will make it stiff once it cools, and adds that golden brown color. Whether you’re serving these cupcakes for a party or a holiday or any time you want a bright, lemon-flavored dessert.
These cupcakes have become one of our favorite desserts. They’re so moist and bursting with lemon flavor. I keep a batch in the freezer and take one out at a time. It only takes a few minutes to thaw and it’s the perfect amount of sweetness without weighing you down. Much easier to make then a pie.
An alternative to this frosting would be my favorite lemon cream cheese frosting.
Why This is Going To Become Your Favorite Cupcake
- Bright lemon flavor: The lemon juice and zest are the stars of the show iin both the cupcake and the frosting, bringing out a bright lemon flavor everyone will adore.
- Moist and soft: The milk, sour cream, and cake flour create a super moist and soft crumb that melts in your mouth with each bite.
- Elegant: The toasted meringue frosting adds an elegant touch to the cupcakes, making them perfect for baby showers, parties, or any time in between.
Ingredient Rundown
- Cake flour: Cake flour is thinner than all-purpose, lending to a lighter, delicate crumb.
- Pantry staples: You’ll need baking powder, salt, unsalted butter, large eggs and egg whites, vanilla extract, and sugar.
- Milk: Adds moisture and richness to the cupcakes. Whole milk or 2% milk will work.
- Sour cream: Adds moisture and a slightly tangy flavor to the cupcakes.
- Lemon zest and lemon juice: Make sure to use fresh lemon juice and zest for the best flavor.
- Cream of tartar: Helps stabilize the egg whites for the meringue, creating more firm peaks that hold their shape.
Step-by-Step Instructions for Making Lemon Meringue Cupcakes
Step One: Prepare the Cupcake Batter
Mix the dry ingredients in one bowl and combine the milk and lemon juice in another. In the bowl of a stand mixer, beat the butter and sugar on medium-high speed. Then add eggs, vanilla, sour cream, and lemon zest. Alternate adding the dry mix and milk mixture.
Step Two: Bake the Cupcakes
Step Three: Make the Frosting
Make the sugar syrup by boiling sugar and water until the sugar dissolves. Beat egg whites and cream of tartar until stiff peaks form. Slowly add the hot syrup, then beat until thick and glossy. Stir in lemon juice.
Step Four: Frost and Broil
Pipe the frosting onto the cupcakes and broil them until golden brown, keeping a close eye on them. Let them cool before serving.
Notes and Swaps
- Room temperature: Make sure your eggs, egg whites, sour cream, and butter are at room temperature.
- Flour: If you don’t have cake flour, you can swap it with all-purpose flour. Keep in mind that all-purpose has a higher gluten content, so the crumb will be a little more dense.
- Meringue: To make the meringue, use a stand mixer with the whisk attachment instead of a hand mixer, as your arms might get tired trying to whip the egg whites.
- Don’t overmix: Overmixing the egg whites can break the meringue. Only mix them until stiff peaks form.
- Doneness: If you’re unsure if your cupcakes are done, stick a toothpick in the center. It should come out clean with very little crumbs when done.
How To Store and Make Ahead
Storage: These cupcakes will last on the counter for 2-3 days. For longer storage, you can store them in the fridge for up to one week or in the freezer for up to 3 months. Let the cupcakes thaw on the counter.
Make ahead option: Make the cupcakes and let them cool. Do not frost them. Flash freeze on a baking sheet, then transfer to an airtight container or bag for up to 3 months. Let them thaw on the counter, then make the meringue frosting.
Don’t Forget!
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Ingredients
Cupcakes
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup butter room temp
- 1 cup sugar
- 2 eggs room temp
- ⅓ cup sour cream room temp
- 1 tablespoon vanilla
- 1 ½ tablespoons lemon zest
- ⅓ cup lemon juice
- ½ cup milk
7 Minute Frosting
- 1 cup sugar
- 3 tablespoons water
- 2 egg whites room temp
- ⅛ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 tablespoon lemon juice
Instructions
Cupcakes:
- Preheat oven to 350º. Line 15 muffin tins with paper liners.
- In a medium sized bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine milk and lemon juice. Set aside.
- With an electric mixer, beat the butter and sugar together until smooth and creamy, 2-3 minutes. Add eggs one at a time, beating after each. Add Vanilla.
- Add sour cream and lemon zest and beat until smooth. Alternate add the dry ingredients with the milk mixture, beating just until combined. Use an ice cream scoop to scoop the batter into the muffin pan, filling about two thirds full. Bake for 18-20 minutes until a toothpick comes out clean. Cool before frosting.
Frosting:
- In a microwave safe glass measuring cup, combine the sugar and water and microwave on high for 2-3 minutes until boiling and sugar has dissolved.
- Use an electric mixer with a whisk attachment to beat the egg whites and cream of tartar until stiff peaks form. Pour the hot sugar syrup into the egg whites with the mixer on low speed. Once added, increase to medium high and beat for 5-7 minutes. Until it is shiny and thick. Add the lemon juice and beat until incorporated.
Assemble:
- Spread or pipe the frosting on top of the cooled cupcakes. Turn the oven to broil and place the cupcakes on a baking sheet. Place about 3 inches below the broil and broil for 1-2 minutes until golden brown. Watch carefully as all ovens will cook differently.
- Remove to a wire rack and let cool until the frosting stiffens, about 5 minutes.
Notes
- Watch the frosting closely under the broil, it will burn very quickly. if this happens, just scrape off the burnt part, they will still be delicious.
- A kitchen torch is easier to control then the broiler of your oven.
- The meringue will become slightly stiff as it cools making storage easy.
