Lemon meringue cupcakes with a soft lemon crumb, a tangy lemon curd center, and a light toasted meringue on top.
This lemon meringue cupcakes recipe is inspired by classic lemon meringue pie, in an easy cupcake version.
I tested this recipe to get a true lemon flavor with real lemon curd and a light Swiss meringue, just like in French lemon desserts.
Why you'll love this recipe
- Bright lemon flavor - Real lemon zest and lemon curd give these cupcakes a fresh, tangy taste.
- Creamy curd center - Each cupcake is filled with smooth lemon curd for a bakery-style finish.
- Light, not too sweet topping - The toasted meringue keeps these cupcakes airy and balanced, not heavy.
Ingredients you need
- Cake flour: light flour for soft cupcakes
- Baking powder and baking soda
- Vanilla and salt: pure vanilla extract and fine salt
- Butter: unsalted, softened
- Granulated sugar: white sugar
- Lemon: freshly squeezed lemon and finely grated lemon zest
- Eggs: large eggs, at room temperature
- Buttermilk: or whole milk
Tips before you start
- Use fresh lemon: Fresh lemon juice and zest give a brighter, cleaner lemon flavor.
- Room-temperature ingredients: Let butter and eggs sit out before starting for a smoother batter.
- Mix gently: Stop mixing as soon as the batter comes together to keep the cupcakes light.
- Fill evenly: Fill liners about ¾ full for even baking and a nice dome.
- Cool before filling: Fully cool the cupcakes before adding lemon curd so it stays inside and doesn’t melt.
How to make lemon meringue cupcakes
This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.
Cream the softened butter with the sugar and lemon zest until light and smooth.
Add the eggs and vanilla and mix just until combined.
Sift the dry ingredients together.
Alternate the dry ingredients with the buttermilk mixed with lemon juice, mixing gently until smooth.
Divide the batter into the cupcake liners, filling them about ¾ full.
Bake at 180°C (350°F) for about 18–20 minutes, until set.
Cool completely before filling with lemon curd or topping with meringue.
For a smooth, tangy filling, I use my homemade lemon curd recipe, made with fresh lemon juice and real butter.
Cook the eggs, sugar, lemon juice, and zest over medium heat until thick, then stir in the butter until smooth.
Chill completely before filling the cupcakes.
For full details and tips, you can follow my Swiss meringue recipe linked here.
Heat the egg whites and sugar over a double boiler, whisking constantly, until the sugar is fully dissolved and the mixture is hot to the touch.
Whip on high speed until thick, glossy, and stiff peaks form, then use immediately.
Fill the center of the cooled cupcakes with lemon curd using a cupcake corer or apple corer.
Top and finish by piping the Swiss meringue, lightly torching it until golden, then chilling the cupcakes for 1 hour before serving.
Serving suggestions
Serve these lemon meringue cupcakes chilled or at room temperature, once the meringue has set.
Perfect for spring desserts, birthdays, brunches, or as a lighter alternative to lemon meringue pie.
Recipe variations
- Mini lemon meringue cupcakes: bake in mini liners and reduce baking time.
- Lemon curd only: skip the meringue and finish with powdered sugar.
- Creamy topping: replace the meringue with lemon mascarpone frosting.
- Extra lemon: add more zest to the batter for a bolder citrus flavor.
You can also make this recipe as a full-size dessert with my lemon meringue cake.
Recipe Questions
Can I make lemon meringue cupcakes ahead of time?
Yes. Bake the cupcakes and prepare the lemon curd 1–2 days ahead. Add the meringue the day of serving.
Do these cupcakes need to be refrigerated?
Yes, because of the lemon curd and meringue. Store them chilled until serving.
Can I use store-bought lemon curd?
Yes, as long as it’s thick enough to hold inside the cupcakes.
Do I need a kitchen torch?
A torch gives the best finish, but you can briefly broil them in the oven if needed.
More Cupcake Recipes
I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!
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Lemon Meringue Cupcakes
- Total Time: 55 minutes
- Yield: 12 cupcakes
Description
Soft lemon cupcakes filled with homemade lemon curd and topped with a light Swiss meringue. A fresh, balanced dessert inspired by classic lemon meringue pie, but in cupcake form.
Ingredients
Lemon cupcakes
- 100 g (½ cup) unsalted butter – softened
- 150 g (¾ cup) granulated sugar
- Zest of 1 lemon – fresh
- 2 large eggs (about 100 g) – room temperature
- 1½ tsp vanilla extract – pure
- 120 ml (½ cup) buttermilk – room temperature
- 15 ml (1 tbsp) fresh lemon juice
- 150 g (1¼ cups) cake flour – sifted
- 1½ tsp baking powder (about 6 g)
- 1 pinch fine salt
Lemon Curd (Filling)
- 75 g (⅓ cup) granulated sugar
- Juice of 2 lemons – fresh
- 2 large eggs – at room temperature
- 60 g (¼ cup) unsalted butter – cold
Swiss Meringue
- 4 egg whites
- 200 g (1 cup) granulated sugar – white
- 2 tsp vanilla extract
- 1 pinch of salt
Instructions
Lemon Cupcakes
- Preheat the oven to 350°F / 180°C and line a standard cupcake tin with paper liners.
- Sift together the flour, baking powder, baking soda, and salt.
- In a large bowl or stand mixer fitted with the paddle attachment, cream the butter, sugar, and lemon zest for about 3 minutes until smooth and creamy.
- Add the eggs and vanilla, then beat for about 3 minutes until the mixture is pale and fluffy.
- Alternate adding the dry ingredients and the milk mixed with lemon juice until a smooth batter forms.
- Fill the liners about ¾ full.
- Bake for about 18 minutes, until golden and a toothpick inserted in the center comes out clean.
- Let cool slightly, then transfer to a wire rack to cool completely.
Lemon Curd
- Follow my lemon curd recipe, using any remaining egg yolks from the Swiss meringue and adding 1 whole egg.
- Let the curd cool completely, then remove the center of each cupcake and fill with lemon curd.
Swiss Meringue
- Place the egg whites and sugar in a heatproof bowl or the bowl of your stand mixer.
- Set over a saucepan of simmering water and heat, stirring constantly, for about 4 minutes until the sugar is fully dissolved (131°F / 55°C).
- Transfer to the mixer fitted with the whisk attachment and whip for 7–10 minutes until stiff, glossy peaks form.
- Pipe the meringue onto the cupcakes, torch lightly, then chill for 1 hour before serving.
Notes
Storage: Store the cupcakes in an airtight container in the refrigerator for up to 4 days.
Tips:
- Use a digital kitchen scale instead of measuring cups for accurate results.
- Make sure butter and eggs are at room temperature for a smooth batter.
- Do not overmix once the flour is added to keep the cupcakes light.
- Let cupcakes cool fully before filling to avoid melted lemon curd.
- Always dissolve the sugar completely before whipping the Swiss meringue.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: cupcakes
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 239
- Sugar: 27.5 g
- Sodium: 332 mg
- Fat: 7.9 g
- Carbohydrates: 38.1 g
- Protein: 4 g
- Cholesterol: 49.7 mg
Emily
These turned out amazing! The lemon curd center is so good. Definitely making them again – thanks