Lemon Meringue Cupcakes

Zesty and zingy Lemon Meringue Cupcakes with a hidden lemon curd centre, topped with a subtle lemon buttercream and sprinkled with crushed French meringue.

You’ve probably realised by now that lemon might just be my favourite cake flavour and these cupcakes push that to the absolute max! Thanks to a combination of lemon cake, a hidden lemon curd centre, a light lemon juice-infused buttercream and even more lemon curd drizzled over the top, my Lemon Meringue Cupcakes are a celebration of all things lemon, and the crushed French meringue ensures that you even have that all-important bit of texture and crunch to round things off.

In this recipe, we’re using shop-bought meringue kisses, but I have included a link to where you can learn to make your own if you’d prefer. I must confess I usually would. Similarly, I am using my homemade lemon curd inside my Lemon Meringue Cupcakes too, the recipe for which is currently available over on my YouTube channel, but I will endeavour to try and upload it over here as soon as I can. Feel free to prod me over on social media if I forget.


This recipe makes 12 large cupcakes.

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Lemon Meringue Cupcakes

  • Author: Mr Baker's Cakes
  • Prep Time: 30mins
  • Cook Time: 30mins
  • Total Time: 60mins
  • Yield: 12 1x
  • Diet: Vegetarian


Zesty and zingy Lemon Meringue Cupcakes with a hidden lemon curd centre, topped with a subtle lemon buttercream and sprinkled with crushed French meringue.


Units Scale

For the cupcakes:

  • 175g softened butter
  • 175g golden caster sugar
  • Zest of one large lemon
  • 3 large eggs
  • 175g self-raising flour

For the filling:

  • Lemon curd (optional)

For the buttercream:

  • 250g softened butter
  • 500g icing sugar
  • Juice of one large lemon

To decorate:

  • Lemon curd
  • Meringue kisses


Preheat your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with large cupcake cases.

In a large mixing bowl or stand mixer, cream together your butter and sugar until thoroughly combined and pale in colour.

In a separate jug, whisk the eggs and then add these and the lime zest to the butter/sugar mixture, continuing to mix on a low speed until fully combined.

TIP: If the mixture looks like it may be splitting or curdling, add a heaped tablespoon of your flour to bind it back together.

Sieve the remaining flour into the bowl and mix on a low speed until just combined. Be careful not to overmix.

Divide the mixture evenly between the cases and bake in the centre of your oven for 24-27 minutes (until the mixture stops ‘singing’).

Leave to cool on the tin for five minutes, before transferring them to a wire rack to cool completely.

To make the buttercream, begin by creaming your butter until very pale and smooth. This may take a while, but the longer you leave it, the better.

Add in the icing sugar, a little at a time, ensuring each addition is fully incorporated before adding the next.

Add the lemon juice and mix through thoroughly.

When your cakes are fully cooled, use a cupcake corer or a sharp knife to remove the centres.

Use a spoon or a piping bag to fill the hollowed-out centres with lemon curd and then place the removed centre back on top.

Next, use a piping bag with a closed star tip to pipe a rosette of buttercream onto each cupcake. Drizzle with some more lemon curd before topping with some crushed meringue.


Once the buttercream has set, store your cupcakes in an airtight container for up to three days at room temperature.

  • Category: Cupcakes

Keywords: lemon cupcakes, lemon meringue, lemon meringue cupcakes, lemon curd

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