Lemon Meringue Cupcakes Recipe
- 1 package lemon cake mix (regular size)
- 1-1/3 cups water
- 1/3 cup canola oil
- 3 Eggland's Best Eggs
- 1 tablespoon grated lemon peel
- 1 cup lemon creme pie filling
- 3 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 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.
- 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.
- 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.
- 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.
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Lemon Meringue Cupcakes(10)
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I made these for my family last night and they loved them. I used lemon curd instead of pie filling and the taste was great. I used a torch to brown the meringue, much faster and easier then the oven. Definitely a keeper. Thank you.
These are fantastic!!!!!!! Everyone raved about how great they are. I was a little leery about canned pie filling but I had a ton of cupcakes to make for a wedding so I tried the canned and it worked great and saved me a ton of time. Will definitely make these again soon :)
We loved this lemon treat and I will definately make this again!
These are excellant, similar to a recipe that my mother used to make when I was growing up.
Made these for easter. Everyone loved them. I'll definitely make them again.
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