Lemon Meringue Cupcakes

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Hands-on time:
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Yield: 12 filled cupcakes

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Sweet and sunny, with all the things we love about lemon meringue pie — but in cupcake form. A microwave version of traditional lemon curd saves you time, but doesn't skimp on flavor. Let's hear it for Lemon Power!

Lemon Meringue Cupcakes

star rating (6) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 12 filled cupcakes
Published: 03/21/2012



  • 1 1/2 cups King Arthur Unbleached Cake Flour Blend
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2/3 cup sugar
  • 1/3 cup butter, room temperature
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon Buttery Sweet Dough Flavor (optional, but adds that signature bakery taste)
  • 2/3 cup buttermilk

Lemon Curd


  • 3 large egg whites
  • 1/4 teaspoon Bakewell Cream or cream of tartar
  • 1/8 teaspoon salt
  • 6 tablespoons sugar


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1) Preheat the oven to 400°F and line a 12-cup cupcake or muffin pan with paper liners; spritz the liners lightly with cooking spray.

2) To make the cupcakes: Place the following in the bowl of your mixer: the cake flour blend, baking powder, salt, baking soda, sugar, butter, egg, vanilla and Buttery Sweet Dough Flavor. Add 1/3 cup of the buttermilk.

3) Blend the mixture on medium speed for 2 minutes. The mixture will be thick at first, but will smooth out as you mix.

4) Add the remaining 1/3 cup buttermilk and mix on medium speed for 1 minute. Scrape the bottom and sides of the bowl, and mix briefly, if necessary.

5) Fill each well of the pan 2/3 full, and bake the cupcakes for 15 to 18 minutes, until they're light golden brown on the edges. Remove them from the oven, and immediately transfer them from the pan to a rack. Cool completely.

6) Prepare the lemon curd according to the recipe, and set it aside to cool and thicken as the cupcakes cool.

7) Core each cooled cupcake with a cupcake corer (or an apple corer), leaving a small well in the center of the cake. Fill to the brim with cooled lemon filling. Fill all cupcakes, then prepare the meringue.

8) To make the meringue: In a very clean work bowl, whip the egg whites and Bakewell Cream or cream of tartar until soft peaks form. Add the salt. Gradually add the sugar, increasing the whipping speed and continuing to whip until the mixture is light and billowy, and stiff peaks form.

9) Mound or pipe meringue onto each cupcake, then toast the meringue with a cook's torch; or carefully broil until golden brown. Serve warm, for a flowing lemon lava; or cool for a more set filling.

Yield: 12 cupcakes.


  • star rating 04/13/2015
  • April6363 from KAF Community
  • Can I give this 10 stars?!?!?! Amazing cupcakes, me and my guests loved every bite. I made about a week in advance, froze (with out lemon and topping) and thawed about an hour before go time. Not one person could tell they had been frozen.
  • star rating 04/11/2015
  • Brittanne from Canada
  • So good! I cheated and just used a white cake mix, lemon jello pudding, then doubled the meringue in this recipe.
  • star rating 05/03/2014
  • Feby from Jakarta, Indonesia
  • I tried the cake recipe today, and it was sooo good. It got a thumbs up from my niece, who often bakes with me. She usually only eats 1-2 finished cupcakes, this time she ate 8 right away. I've been looking for a vanilla/yellow cake recipe [I've trying a few] and this one is the one for me. The crumb is soft and light. I used AP flour + corn flour in place for the cake flour, and milk + vinegar for the buttermilk, and increased the vanilla extract to 1 tsp. It came out perfect! I baked them in a small cupcake pan, it made 24 cupcakes, 10 minutes to bake. I gave it 4 stars because I didn't try the filling & topping.. But for the cake itself, 5 stars!! Thank you KAF.
  • star rating 04/22/2014
  • Taylor from Melbourne
  • star rating 08/04/2013
  • Sarafina from California
  • So good! My whole family loved it, even the grandma who is known to be picky about lemon meringue pie! The batter was very easy, but I added lemon extract and zest to give it a lemon flavor. The filling was even easier, but required a long cooling period to thicken. The meringue was delicious too, but watch very carefully when putting it in the broiler! Like dont move from the little window, even for 30 seconds. Mine got burned on top, but they still tasted fabulous.
  • star rating 12/20/2012
  • Mrs B from Bethlehem, PA
  • Although I like eating it; I am not a fan of making lemon meringue pie. I am however a fan of making cup cakes so thought I'd make these. I baked with just one substitution. I did not have Buttery Sweet Dough Flavoring, instead I used KAF's Princess Cake Flavoring as this too claims to add a bakery secret kind of taste. Each step is easy. The cake batter came together beautifully. The cake is not too sweet, very tender and cleverly works as something mildly hinting at a biscuit to suggest the pastry of a pie. When I pulled them out from under the broiler after toasting the meringue I was thrilled with the appearance. I've also found a go to recipe for lemon curd after trying the microwave method. I've made lots of lemon curd in my time, always in a pan on the stove but I'm forgetting all that now! Next time I will place the cakes on a baking sheet to put them under the broiler. I did mine in the cupcake tin I baked them in which wasn't helpful. The meringue will snag if you catch it with a finger when removing them to serve.

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