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Lemon Meringue Cupcakes


These cheerful nibbles are inspired by Martha's signature lemon meringue pie. Martha made this recipe on Martha Bakes episode 308.

  • Yield: Makes 24



  1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Whisk together flour, baking powder, and salt.

  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. Beat in zest and vanilla. Add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.

  3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.

  4. To finish, spread 1 tablespoon lemon curd onto middle of each cupcake. Fill a pastry bag fitted with a large open-star tip (Ateco #828 or Wilton #8B) with frosting. Pipe frosting onto each cupcake, swirling tip slightly and releasing as you pull up to form a peak. Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.

Reviews Add a comment

  • annakarenina
    8 SEP, 2013
    I used all whole wheat flour and I made the meringue with the egg whites and cream of tartar. I don't have a torch so I used the broiler. Love them!
  • lgi
    27 AUG, 2013
    This recipe is perfection, I have made these cupcakes about 15 times and never failed yet. I've had friends request these for their birthdays and my work Christmas Party last year. Thank You Martha !! These a scrumdidiliumptious :)
    • roseheart1
      29 MAY, 2017
      Please don't say something so silly!
  • Dad n Kids
    20 MAY, 2012
    The kids and i followed your recipe and realised once it was in the oven we noticed that your recipe does not mention about the salt and baking powder. :( the cupcakes never rose :( Please fix the recipe so that others don't suffer the same fate as our family. thanks. From (dad, and the kids)
  • angelabuck76
    30 MAR, 2012
    This is a wonderful recipe! I love the use of buttermilk; gives the cupcakes a wonderful tang. Pairs well with the lemon! I used Meyer lemons and the flavor of the lemon curd was outstanding. Everything turned out just like the recipe said. You have to follow it to a T, though. The frosting was perfect as well, but took a little bit longer than 7 minutes. Just follow the directions and they will turn out perfectly!
  • peachx2
    30 OCT, 2011
    The cakes were great. Not too sweet. The meringue came out wonderful. I had a lot of trouble with the lemon curd and wound up using a jarred lemon curd. It still hasn't set and it's been a whole 24 hours.
  • mommasmurf50
    29 AUG, 2011
    wondering can you use egg whites.. instead of whole eggs? For people with high cholesterol
  • jessiebeeley
    25 JUL, 2011
    This recipe looks amazing!
  • MS12353177
    10 JUL, 2011
    It is fun to watch and not know the recipes delicious and I'm a big fan of your thank Martha
    6 MAR, 2011
    Made these cupcakes yesterday and my family and i LOVE them... Eventhough it took me nearly a whole day, it was definitely worth the hard work.... :D I must make them again!!!!
  • Carlabakinglover
    6 FEB, 2011
    Just made this recipe and it is delicious!!!. We loved these cupcakes