Lemon Meringue Cupcakes – a delicious recipe with white cake, cold water, sour cream, egg whites, egg, canola oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350*. Line muffin tins with cupcake liners.
2
Beat cake mix, water, sour cream, egg whites, egg and oil for 30 seconds on medium speed. Then beat on high speed for 2 minutes.
3
Fold in lemon zest.
4
Evenly divide batter in pan. Bake @ 350* for 25-30 minutes, or until toothpick comes out clean when inserted into centres.
5
Cool 10 minutes and remove from pans to cool completely.
6
MERINGUE TOPPING -
7
Preheat oven to 425*.
8
In a bowl, combine 6 tablespoons sugar, meringue powder and water.
9
Beat at medium-high speed for 5-7 minutes or until very soft peaks form.
10
Slowly beat in remaining sugar until stiff (this should take 5 minutes more).
11
Spread cupcakes with meringue & place on a jellyroll pan.
12
Bake @ 425* for 5 minutes, uintil lightly browned. Cool.
241
kcal
Calories
21
g
Fat
5
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 (18 1/4 ounce) package white cake mix, 1 1/3 cups cold water, 1/2 cup sour cream, 2 egg whites, and more.
Yes, Lemon Meringue Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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