Description
Silky lemon meringue cupcakes blend zesty citrus with sweet, pillowy meringue topping. Classic French pastry techniques elevate this delightful dessert that you’ll savor with pure culinary joy.
Ingredients
Scale
- 1 package lemon cake mix
- 3 eggs
- 1 ⅓ cups (320 mL) milk
- ⅓ cup (80 mL) canola oil
- 1 tbsp grated lemon peel
- 1 cup (240 mL) lemon crème pie filling
- 3 egg whites
- ½ cup (100 g) sugar
- ½ tsp cream of tartar
Instructions
- Preparation: Warm the oven to 350°F and line a muffin tin with paper liners, spacing them evenly.
- Batter Creation: In a large bowl, blend lemon cake mix, milk, canola oil, eggs, and grated lemon peel using an electric mixer. Whip ingredients on low speed for 30 seconds, then elevate to medium speed, mixing for 2 minutes until the batter achieves a silky, uniform consistency.
- Filling and Baking: Dispense batter into muffin cups, filling each two-thirds full. Bake for 18-22 minutes, verifying doneness with a toothpick that emerges clean when inserted near the center.
- Cupcake Filling: Once slightly cooled, excavate a small cavity in each cupcake’s center using a piping tip or knife. Delicately introduce lemon crème pie filling, ensuring uniform distribution.
- Meringue Crafting: Whisk egg whites and cream of tartar on medium speed until soft peaks emerge. Gradually incorporate sugar, one tablespoon at a time, continuing to beat on high speed until the mixture transforms into stiff, glossy peaks with completely dissolved sugar.
- Meringue Topping: Artfully pipe meringue over filled cupcakes, creating elegant peaks and swirls. Elevate oven temperature to 400°F and return cupcakes, monitoring closely to achieve a golden-brown meringue topping during a 5-8 minute bake.
- Cooling: Remove from oven and allow cupcakes to rest in the pan for 10 minutes before transferring to wire racks for complete cooling.
Notes
- Measure Ingredients Precisely: Use exact measurements for consistent cupcake texture and flavor, as baking requires scientific accuracy.
- Mix Technique Matters: Blend cake mix ingredients gradually to prevent lumps and ensure a smooth, light batter that rises evenly.
- Fill Cupcake Liners Strategically: Don’t overfill cups; two-thirds full allows proper rising and prevents messy overflow during baking.
- Meringue Success Tips: Whip egg whites at room temperature for maximum volume and use clean, dry utensils to prevent deflation of peaks.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 14 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg