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Lemon Meringue Cupcakes Recipe
Lemon Meringue Cupcakes Recipe photo by Taste of Home

Lemon Meringue Cupcakes Recipe

Publisher Photo
Classic lemon meringue pie inspired these gorgeous little cupcakes. The tangy treats hide a surprise lemon pie filling and are topped with fluffy toasted meringue. Make them for your next special gathering. —Andrea Quiroz, Chicago, Illinois
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min. + cooling
MAKES: 24 servings

Ingredients

  • 1 package lemon cake mix (regular size)
  • 1-1/3 cups water
  • 1/3 cup canola oil
  • 3 eggs
  • 1 tablespoon grated lemon peel
  • 1 cup lemon creme pie filling
  • MERINGUE:
  • 3 egg whites
  • 1/2 teaspoon cream of tartar
  • 1/2 cup sugar

Nutritional Facts

1 cupcake equals 153 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 176 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Directions

  1. In a large bowl, combine the cake mix, water, oil, eggs and lemon peel; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean.
  3. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
  4. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
  5. Bake at 400° for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator. Yield: 2 dozen.
Originally published as Lemon Meringue Cupcakes in Country Woman April/May 2012

Nutritional Facts

1 cupcake equals 153 calories, 5 g fat (1 g saturated fat), 28 mg cholesterol, 176 mg sodium, 25 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Lemon Meringue Cupcakes

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 22, 2014

These were delicious. I followed the directions exactly and they were easy and turned out great. They were still the good the next day too after sitting in the fridge overnight.

MY REVIEW
Reviewed Feb. 12, 2014

Love to make but what is lemon creme pie filling? Is it in a can or a box? Can someone help me on this? Thanks.

MY REVIEW
Reviewed Jan. 30, 2014

I made these for my church and everyone loved them....awesome recipe

MY REVIEW
Reviewed Jan. 30, 2014

So very good, moist too. They are devoured in no time at all.

MY REVIEW
Reviewed Jan. 27, 2014

Can't wait till Spring think these sound divine for Easter dinner. To Carol Jackson.. you can find lemon pie filling in the pudding isle and Musselmen's makes it and cans it along with Key Lime pie filling.

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