Lemon Meringue Cupcakes



25 min


12 Servings

* PLUS Baking time: 25 minutes
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

Meringue Frosting

  • 2 egg whites
  • 2/3 cup granulated sugar
  • 2 tbsp light corn syrup
  • 2 tbsp water
  • 1 tsp vanilla
  • pinch salt


  • 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)

  • Calories
  • 278,
  • Protein
  • 4 g,
  • Carbohydrates
  • 44 g,
  • Fat
  • 10 g,
  • Fibre
  • 1 g,
  • Sodium
  • 155 mg.


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