If you’re in need of a little comfort right now, grab a whisk and whip up a batch of Lemon Raspberry Streusel Muffins. Now you can enjoy light and fluffy, bakery-style muffins at home. These delicious muffins are lightly flavored with lemon, chock-full of sweet […]
Tag: mothers day brunch
I’ve got pretty high standards especially when it comes to desserts. So when I tell you this is The BEST Rhubarb Meringue Pie out there you better believe it’s the truth! Rhubarb Meringue Pie is a Springtime favorite in these parts. The base is a […]
Happy Spring my friends! Nothing says Springtime quite like these gorgeous little Lemon Meringue Cupcakes, don’t ya think? Add a little sunshine to your life with this cute lemony treat. These show stopping cupcakes are a fun spinoff on the classic and very delicious lemon meringue pie. The melt-in-your-mouth homemade meringue topping is piled high on this subtley sweet lemon flavored cupcake. But wait! There’s even a surprise lemon pie filling hidden inside. I know what you’re thinking, that sounds like a lot of steps. But our easy to follow recipe, and a few shortcuts, help to make this one a piece of cake! Or should I say cupcake?
Here’s all you’ll need: lemon cake mix, canola oil, eggs, lemon zest, lemon pie filling, egg whites, cream of tartar, and sugar.
Let’s just jump right in with a shortcut right out of the gate…a boxed cake mix! Now I’m all about baking from scratch in most situations, but hey, life gets hectic and we can all use a little shortcut every once in awhile, right? Plus we’re going to dress this up a little bit, so I promise no one will know.
Combine the lemon cake mix, water, oil, eggs, and lemon zest in a large bowl. It’s simple to create lemon zest. Just run the peel of a lemon against a grater. Lemon zest helps to pump up that bright citrusy flavor. Beat with a hand mixer on low speed for 30 seconds. Then kick it up to medium speed and continue to mix for another two minutes.
Lemon Meringue Cupcakes are most definitely that special occasion that you’ve been saving those pretty paper lined muffin cups for. So line a muffin pan with the cutest paper lined muffin cups you can find, then fill each cup two thirds of the way full with batter.
When baking muffins or cupcakes in paper cups, I always line the bottom of the each cavity in the pan with a little bit of rice. This prevents any residual oil that’s left in the baking pan from seeping up and ruining those beautiful, decorative paper lined muffin cups without interfering with the baking. Just enough rice to cover the bottom of the pan will do the trick! (but this step is not necessary to bake this recipe if you don’t have rice on hand, skip it).
Bake in a 350 degree preheated oven for 18-22 minutes. When you can insert a toothpick in the center and it comes out clean, no clumps or stickiness, then you know they’re done!
It doesn’t matter what I’m making, when I’m using two baking pans I ALWAYS use the top and middle racks of the oven. It also helps to switch the position of the pans halfway through baking. So the pan that’s on the middle rack gets moved to the top rack and vice versa. This helps to ensure that all the cupcakes bake evenly since the heat in most ovens isn’t consistent throughout. You’ll definitely see an improvement in your baking!
Meanwhile let’s whip up that lemon pie filling while the cupcakes are baking and cooling. Insert time saving shortcut here!! Store bought lemon pie filling helps to shave a little bit of time from this recipe and gives you more time to finish laundry, enjoy your coffee, and get outdoors and enjoy some of that sunshine. You’re welcome!
You can find lemon filling in the baking aisle. It may say lemon creme filling or just lemon filling on the label and it usually comes in a box or a can. Our box mix required a little bit of prep work, but I promise it was easy peasy (lemon squeezy).
Once the cupcakes are completely cool, we can add the lemon pie filling. I used a piping bag with a round piping tip, then inserted it into the middle of the cupcake and gently squeezed until the filling reached the top of the cupcake. You can also use a melon baller or a small pairing knife to scoop out the center of the cupcake and then spoon in the filling into the middle. Both methods work just fine, it’s all about what you have on hand.
Now it’s time for that soft and fluffy meringue topping! And this one’s all homemade, no shortcuts here. Add the egg whites and cream of tartar to a large bowl. Using a hand mixer, beat on medium speed until soft peaks form. Soft peaks will barely hold their shape. When the beaters are lifted the peaks will flop.
Gradually beat in the sugar, a little bit at a time, at a high speed until the sugar is is dissolved. Continue to beat on high speed until stiff, glossy peaks form. Stiff peaks will stand up straight when the beaters are lifted (see below picture).
Pipe the meringue topping over the tops of the cupcakes using the piping tip of your choice. You can get fancy with a star tip or keep it simple with a round tip. Whatever tip you use, make sure your topping is piled sky high!
No piping tips, no problem. Spoon the meringue topping over the cupcakes to cover. Be sure to create a heaping mound of meringue deliciousness! The more meringue the better!! It’s easiest if you leave the cupcakes in the pan to complete this step because the topping can be a little sticky at this point.
Bake in a 400 degree preheated oven for 5-8 minutes or until the meringue is toasty and golden brown. You’ll want to stay close to the oven and keep an eagle eye watch while they’re baking. Meringue can turn from perfectly golden to completely scorched quicker than you’d think! So pay close attention to those tops.
Cool for 10 minutes in the pan and then remove to wire racks and finish cooling. Store Lemon Meringue Cupcakes in an airtight container in the refrigerator until ready to eat. I don’t know about you, but I’m ready right NOW!!! If you’re all about timesaving recipes to impress, then you’ll wanna try our Chocolate Overload Cake next!
Lemon Meringue Cupcakes
- 1 box lemon flavored cake mix
- 1-1/3 cups water
- 1/3 cup canola oil
- 3 large eggs
- 1 tablespoon grated lemon zest
- 1 cup lemon pie filling
- 3 large egg whites, room temperature
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- Step 1 Combine the lemon cake mix, water, oil, eggs, and lemon zest in a large bowl. Beat with a hand mixer on low speed for 30 seconds. Switch to medium speed and continue to mix for another two minutes.
- Step 2 Line a muffin pan with paper lined muffin cups. Fill each cup two thirds of the way full with cake batter. Bake in a 350 degree preheated oven for 18-22 minutes, until a toothpick inserted in the center comes out clean.
- Step 3 Once cupcakes are cool, pipe filling into the center of each cupcake with a piping bag and a round tip. You can also use a melon baller or a pairing knife to cut a small hole in the center of the cupcake and spoon in the lemon pie filling by hand.
- Step 4 Add the egg whites and cream of tartar to a large bowl. Using a hand mixer, beat on medium speed until soft peaks form. Gradually beat in the sugar, a little bit at a time, at a high speed until the sugar is is dissolved. Continue to beat on high speed until stiff, glossy peaks form.
- Step 5 Pipe the meringue topping over the tops of the cupcakes using the piping tip of your choice. Or use a spoon to mound up heaps of meringue topping to cover the cupcakes.
- Step 6 Bake in a 400 degree preheated oven for 5-8 minutes or until the meringue is golden brown. Keep a close, watchful eye on the topping. Meringue can burn quickly.
- Step 7 Cool for 10 minutes in the pan and then remove to wire racks and finish cooling. Store Lemon Meringue Cupcakes in an airtight container in the refrigerator until ready to eat. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
Shop this recipe!
We all love a good mimosa with brunch but if you really want to up your brunch game then you NEED Creamsicle Mimosas in your life! This easy mimosa recipe is anything but basic. Your favorite boozy champagne cocktail just got a major upgrade. It’s […]
They say breakfast is the most important meal of the day. My hubby’s a morning person but me…eh….not so much. I’m more of a brunch gal. But I’ll tell you what! You can drag me out of bed any day of the week for this […]
YESSSSS!!!!!!! Look at all of that drippy cream cheese frosting! OMG! This is one of those recipes that I almost shouldn’t have. They are SO good! I definitely should NOT be able to make these whenever I feel like it. And you know what’s even worse?!? They are AMAZING on the reheat! Like seriously…..3 days later…pop one in the microwave…..and it’s still delish! They usually don’t make it that long in our house because they are my Hubby’s absolute favorite. One time I tried to give one away to our neighbor and I swear my husband almost tackled me. He made it clear that we are allowed to share cookies, brownies, cakes, whatever….but we are NOT allowed to share cinnamon rolls. Ever. So the best I can do is share the recipe with all of you. You’ll have to make them for yourself. So without further ado, here it is!! The holy grail of cinnamon bun recipes (my hubby ate 3 already tonight).
Here’s what you’ll need: milk, eggs, margarine, flour, salt, white sugar, yeast, brown sugar, cinnamon, cream cheese, confectioners sugar, and vanilla.
**Never fear! For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
Evenly spread 1/3 cup melted butter over dough with a basting brush.
Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough by hand. Look at that messy, sugary, floury countertop! These are the kind of messes that my niece and nephew live for! They love this stuff!! This would be a great step to have kids help with. [insert tiny child here]
Cut into 12 rolls. To keep them uniform I cut the dough in half (so I have 2 pieces). Then I cut each of those pieces in half (now I have 4 pieces). Then I cut each of those pieces into thirds (12 pieces in total).
Meanwhile preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. (I mixed my confectioners sugar in half a cup at a time so I didn’t cause a massive powder explosion! Maybe my bowl was a little too small. Ok so maybe I didn’t want to bust out a larger one and dirty another dish. #lazybaker).
Big, Fat, Ooey, Gooey Cinnamon Buns
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons bread machine yeast
- 1 cup brown sugar, packed
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
- 1 (3 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Step 1 Place milk, eggs, margarine, flour, salt, white sugar, and yeast in the pan of a bread machine. Select the dough cycle and press start. **For those of you without a bread machine, here are the manpower instructions. Dissolve the yeast in warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.**
- Step 2 On a floured surface roll dough into a 16×21 inch rectangle.
- Step 3 Evenly spread 1/3 cup melted butter over dough.
- Step 4 Combine brown sugar and cinnamon in a small bowl. Sprinkle evenly over dough.
- Step 5 Roll up dough starting from the short side. Cut into 12 rolls.
- Step 6 Place rolls in a lightly greased 13×9 inch baking pan. Cover and let rise 30 minutes.
- Step 7 Preheat oven to 400 degrees. Bake in preheated oven for about 15-17 minutes or until golden brown.
- Step 8 In a small bowl beat together softened cream cheese, 1/4 cup softened butter, confectioners sugar, vanilla extract, and salt. Mix well.
- Step 9 Spread frosting on warm rolls. Serve warm!
Leave us your comments and love down below!