Lemon Meringue Cupcakes

  • Prep Time25 mins
  • Total Time50 mins
  • Makes12 Servings
Lemon Meringue Cupcakes

Maya Visnyei

If you love lemon meringue pie, you'll love these lemon meringue cupcakes. They're the perfect hand-held party dessert.


  • 1 1/2 cups all-purpose flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup 14% sour cream

  • 3 tbsp grated lemon zest

  • 2 tbsp fresh lemon juice

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 egg yolk


  • Preheat oven to 350°F.

  • Line a standard muffin pan with paper liners. Set aside

  • Combine flour, baking powder and soda, and salt in a bowl and stir with a fork until uniform. Reserve.

  • Combine sour cream, lemon zest and juice in a bowl. Reserve.

  • Beat butter and sugar together until light and fluffy. Add eggs and yolk one at a time and beat until uniform. Add flour mixture in three batches, alternating with two additions of sour cream mixture, and beating until combined after each.

  • Bake for 25 min or until a cake tester comes out clean. Allow to cool in pan for 10 min, then turn out on a rack to cool completely. Ice with Meringue Frosting.

  • To make Meringue Frosting: Combine all ingredients in a double boiler or a metal bowl set over simmering water and cook for 1 min, stirring just until sugar has dissolved.

  • Using a hand mixer, beat on high speed for 4 min or until frosting forms peaks when beaters are raised.

  • Remove bowl from heat and continue to beat for 2 min or until frosting looks satiny and has cooled to room temperature.

  • Generously frost cupcakes, making peaks and points with the icing.

  • Heat broiler to high. Place iced cupcakes on a baking sheet and broil for 1 min or until tops of icing are golden.

Nutrition (per serving)

Protein 4g, Carbohydrates 44g, Fat 10g, Fibre 1g, Sodium 155mg.

If you have a small blowtorch, (and know how to use it!) brown the peaks on the icing; it’s more precise than broiling.