Too Much Lemon Lemon Meringue Cupcakes – a delicious recipe with butter, sugar, eggs, flour, baking powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease 8 muffin cups or line with paper liners.
2
Combine butter and sugar together in a large bowl; beat until creamy. Add eggs; beat until smooth.
3
Mix flour, baking powder, and salt together in a bowl. Beat gradually into the butter mixture. Mix lemon juice, sour cream, and lemon zest into the batter.
4
Divide batter among prepared muffin cups, filling each almost full.
5
Bake in the preheated oven until edges are lightly browned and a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pan, about 30 minutes.
6
Top each cupcake with a heaping teaspoon of lemon curd and 1 meringue cookie.
349
kcal
Calories
17
g
Fat
43
g
Carbs
10
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: 3 1/2 tablespoons butter, softened, 3 1/4 tablespoons superfine sugar, 2 large eggs, 1 cup all-purpose flour, and more.
Yes, Too Much Lemon 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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