Description
Zesty lemon meringue cupcakes blend tangy citrus with pillowy meringue in a delightful dessert. Crisp lemon cake layers marry silky curd and airy toasted meringue peaks, promising a sublime sweet escape you’ll savor with each heavenly bite.
Ingredients
Scale
Main Ingredients:
Cupcake Base:
- 1 package lemon cake mix
- 3 eggs
- 1 ⅓ cups (320 milliliters) milk
- ⅓ cup (80 milliliters) canola oil
Flavor Enhancers:
- 1 tablespoon grated lemon peel
Filling and Topping:
- 1 cup (240 milliliters) lemon crème pie filling
Meringue:
- 3 egg whites
- ½ cup (100 grams) sugar
- ½ teaspoon cream of tartar
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with paper liners, ensuring even spacing.
- In a large mixing bowl, blend the lemon cake mix with milk, canola oil, eggs, and grated lemon peel using an electric mixer. Combine ingredients on low speed for 30 seconds, then increase to medium speed and mix thoroughly for 2 minutes until the batter is smooth and well-incorporated.
- Carefully distribute the batter into the prepared muffin cups, filling each approximately two-thirds full to allow room for rising during baking.
- Bake the cupcakes for 18-22 minutes, checking doneness by inserting a toothpick near the center – it should emerge clean without any wet batter.
- After cooling slightly, create a small cavity in each cupcake’s center using a small piping tip or knife. Gently fill the cavities with lemon crème pie filling, ensuring even distribution.
- Prepare the meringue by whisking egg whites and cream of tartar on medium speed until soft peaks form. Gradually introduce sugar, one tablespoon at a time, continuing to beat on high speed until the mixture develops stiff, glossy peaks and the sugar completely dissolves.
- Pipe the meringue elegantly over the filled cupcakes, creating decorative peaks and swirls.
- Increase oven temperature to 400°F and return the cupcakes to bake for 5-8 minutes, watching carefully to achieve a golden-brown meringue topping.
- Remove from oven and allow cupcakes to cool in the pan for 10 minutes before transferring to wire racks to cool completely.
Notes
- Carefully study each ingredient’s role in creating the perfect texture and flavor balance.
- Keep ingredients at room temperature for smoother mixing and consistent cupcake results.
- Test meringue’s peak formation by inverting the whisk – if it doesn’t fall, it’s ready for piping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 55 mg