Lemon Meringue Cupcakes – a delicious recipe with lemon cake, water, canola oil, eggs, lemon zest, lemon creme pie filling. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean.
3
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
4
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
5
Bake at 400u00b0 for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.
523
kcal
Calories
35
g
Fat
38
g
Carbs
21
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 9 ingredients. The key ingredients include: 1 package lemon cake mix (regular size), 1-1/3 cups water, 1/3 cup canola oil, 3 large eggs, room temperature, 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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