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Lemon Meringue Cupcakes

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
    2 dozen

Ingredients

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

Directions

  • In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; 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 in 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.
Nutrition Facts
1 cupcake: 153 calories, 5g fat (1g saturated fat), 28mg cholesterol, 176mg sodium, 25g carbohydrate (16g sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.

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