If you love the bright, tart flavour of lemons, these lemon meringue cupcakes are built to impress. A tender lemon sponge, a sweet-tart burst of lemon curd in the centre, and a glossy, toasted meringue crown make a classic combination that’s both retro and modern. The texture contrast—soft cake, gooey curd and cloud-like meringue—gives every bite an irresistible balance of flavours and textures.
This recipe was developed to celebrate a Cupcake Day fundraiser in New Zealand and was later featured on social channels and food websites. It’s easy to scale and straightforward to prepare at home, even if you’re new to working with Swiss-style meringue. Below you’ll find the full ingredient list, clear instructions, and practical tips to help you achieve consistent results.
Enjoy baking, and take your time with the meringue—properly made, it will be glossy, stable and beautifully toasted when finished.
- 130g Self‑Raising Flour
- 130g Caster Sugar
- ¼ Teaspoon Baking Soda
- 130g Butter, room temperature
- 2 Eggs
- 1 Tablespoon Lemon Juice
- Zest of 2 lemons
- ½ Tablespoon Milk
- Lemon Curd (store‑bought or homemade)
- 2 Egg Whites
- 170g Caster Sugar
- 3 Tablespoons Golden Syrup
- ½ Teaspoon Cream of Tartar
- ½ Teaspoon Vanilla Extract
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Preheat the oven to 180°C (fan or conventional depending on your oven) and line a 12‑cup muffin tin with paper cases. This recipe yields about 12 regular cupcakes.
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In the bowl of a stand mixer (or with a hand mixer), combine the room‑temperature butter, caster sugar, eggs, lemon juice and lemon zest. Sift in the self‑raising flour and the baking soda, then beat on medium‑high for about 60 seconds until the batter is smooth and homogenous.
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Reduce the mixer speed and add the milk slowly. Once incorporated, beat again briefly (about 30 seconds) to ensure a light, even batter without overmixing.
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Divide the batter among the paper cases, filling each about two‑thirds full. Bake for 18–20 minutes, or until the cakes spring back lightly when touched and a toothpick inserted in the centre comes out clean. Transfer to a wire rack to cool completely before filling.
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When the cupcakes are cool, use a small spoon, piping tip or a cupcake corer to remove a small plug from the centre of each cake. Fill each cavity with lemon curd, taking care not to overfill so the curd stays contained under the meringue.
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For the meringue frosting, combine the egg whites, caster sugar, golden syrup and cream of tartar in a heat‑proof bowl. Place the bowl over a pot of simmering (not boiling) water, ensuring the bottom of the bowl does not touch the water.
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Using a hand mixer, beat the mixture over the simmering water for 5–8 minutes. The mixture will turn paler, become glossy and increase in volume as the sugar dissolves. You can test by rubbing a small amount between your fingers—there should be no graininess.
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Once smooth and thick, remove the bowl from the heat and add the vanilla extract. Either spoon or pipe the meringue over the filled cupcakes while still slightly warm and pipeable. Shape the meringue into peaks or swirls as you prefer.
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For the classic finish, carefully toast the meringue with a kitchen blowtorch until it is lightly browned and lightly charred in spots. If you don’t have a torch, place the cupcakes under a hot grill (broiler) for a very short time, watching closely to avoid burning.
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Allow the meringue to set briefly before serving. To store, keep cupcakes in an airtight container in the refrigerator; bring to room temperature briefly before serving for best texture. These cupcakes are perfect for parties, fundraisers or any occasion when you want a bright, show‑stopping dessert.