Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Mini lemon meringue cupcakes recipe

1 star
2 star
3 star
4 star
5 star

20 ratings

Combining all of the zesty deliciousness of lemon meringue pie with soft spongey cupcakes, these little beauties make a gloriously indulgent afternoon treat. See method

Serves 12 (makes 12 cupcakes)
30 mins to prepare and 16-18 mins to cook, plus cooling
309 calories / serving
Vegetarian

Ingredients

100g unsalted butter
100g caster sugar
2 eggs
100g plain flour
¾ tsp baking powder
¼ tsp salt
1 lemon, zested and juiced
½ tsp Sicilian lemon extract
200ml double cream
25g icing sugar, sifted
150g lemon curd
12 mini meringues

Each serving contains

Energy
1290kj
309kcal 15%
Fat
19g 27%
Saturates
11g 55%
Sugars
25g 27%
Salt
0.2g 4%

of the reference intake
Carbohydrate 33.4g Protein 2.9g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a muffin tin with 12 mini silicone cupcake cases.
In a mixing bowl, whisk the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Sift in the flour, baking powder and salt. Add the lemon zest, juice and extract; fold to combine.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Spoon the mixture evenly into the cupcake cases. Bake for 16-18 mins, until risen and springy when pressed. Remove from the oven and leave to cool in the tin for 5 mins. Transfer to a wire rack to cool completely.
To make the icing, whisk the cream to soft peaks in a bowl before combining with the icing sugar. To serve, spoon a heaped teaspoon onto each cupcake, then top with a little lemon curd and a mini meringue to finish.