These Eggless Lemon Meringue Cupcakes are light and fluffy and will make you smile when you bite into them. A fun dessert for any celebration!
Eggless Lemon Meringue Cupcakes Recipe Highlights
Today we’re making soft and fluffy Eggless Lemon Meringue Cupcakes. They’re overloaded and lovely, undeniably rich and satisfying. I am telling you …. Vanilla Cupcakes + Lemon Curd + Meringue = Power trio!
When you bite into one and discover the surprise lemon curd, you can’t help but smile. I LOVE adding surprise filling to my cupcakes. It’s a whole other way to add more flavor and texture to make a cupcake that much more interesting.
These Eggless Lemon Meringue Cupcakes may look tricky and complicated, but trust me when I say they don’t require any special talents or tools. They’re super easy to make and easier to eat.
Let’s get started!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You’ll need:
- Eggless vanilla cupcakes – To make the cupcakes, you’ll need just staple pantry ingredients, such as flour, sugar, butter, etc… Check out my super easy and delicious Eggless Vanilla Cupcakes recipe for a detailed ingredients list and instructions.
- Eggless Lemon Curd – You can use homemade or store-bought. The problem with store-bought ones is that most of them have eggs. So I highly recommend making your own. Check out my Easy Eggless Lemon Curd recipe for a detailed ingredients list and instructions.
- Eggless Meringue – To make the egg-free meringue, you’ll need aquafaba, cream of tartar, Xanthum Gum (optional), granulated sugar, and pure vanilla extract.
Process Overview: How To Make Eggless Lemon Meringue Cupcakes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Lemon Curd
Make the lemon curd in advance. The curd will thicken up in the fridge, which is key to filling the cupcakes. To make Eggless Lemon Curd follow this recipe.
Step 3 – Make the Cupcakes
Cupcakes can be made ahead of time and stored overnight at room temperature. It’s important that you let the cupcakes cool completely before filling them. To make Eggless Cupcake follow this recipe.
Step 3 – Make The Meringue
Since we are using an Eggless Meringue, you have to make it just before you are ready to assemble the cupcakes to ensure it will hold its shape properly. To make Eggless Meringue follow this recipe.
Step 4 – Assemble The Eggless Lemon Meringue Cupcakes
- Use a knife (or a cupcake corer) to cut a cone from the center of each cupcake.
- Fill the center of the cupcake with lemon curd.
- Place the carved piece back on top.
- Frost the cupcakes with the meringue.
- Torch the frosting or carefully broil for about 2 to 3 minutes.
Recipe Tips
Cupcakes can be made ahead of time and stored overnight at room temperature.
Fill the cupcakes once cool.
Prepare the meringue just when you are ready to assemble and serve.
You certainly don’t have to use a piping tip + bag to fill the cupcakes – spooning the frosting in is perfectly fine too. I find a piping tip makes things a little neater.
Use a chef’s blowtorch to brown the meringues, but you must be careful. It can easily light the cupcake liners on fire.
You can also char the merengue by putting the tray under the broiler for 2 -3 minutes. Watch carefully; the meringue can easily burn. Be sure that you use foil cupcake liners if broiling.
Storing
Store leftover cupcakes in the refrigerator for up to 2 days.
More Egg-Free Cupcake Recipes You’ll Love!
- Eggless Vanilla Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Easy Eggless Gingerbread Cupcakes
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Recipe Card 📖
Eggless Lemon Meringue Cupcakes
Ingredients
- 1 batch Eggless Vanilla Cupcakes
- 1/2 cup Eggless Lemon Curd
Eggless Meringue:
- 1/4 cup 60 ml aquafaba
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon Xanthum Gum optional (see notes)
- 1/4 cup 50 g granulated sugar
- 1/2 teaspoon pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Lemon Curd:
- Make the lemon curd in advance. The curd will thicken up in the fridge, which is key to fill the cupcakes. To make Eggless Lemon Curd follow this recipe.
Make the Cupcakes:
- Cupcakes can be made ahead and stored overnight at room temperature. It’s important that you let the cupcakes cool completely before filling them. To make Eggless Cupcake follow this recipe.
Make the Meringue:
- In a medium bowl, add the aquafaba, cream of tartar, and xanthan gum.
- Using an electric mixer or a stand mixer (with the whisk attachment), beat on medium-high speed until the mixture becomes foamy and the mixture becomes opaque. Continue beating until it reaches medium peaks.
- With the mixer on high, gradually add sugar, about 1 teaspoon at a time, or just sprinkle it in slow as slow can be, stirring after each addition until sugar is dissolved (about 15-20 seconds between each addition).
- Increase the speed of your mixer to the max. Beat until the mixture is thick, shiny, and has increased volume. The mixture should have stiff peaks, and the sugar should completely dissolve.
- Stir in vanilla extract; mix to combine.
- To see how to make eggless meringue step-by-step photos click here.
Assemble the Cupcakes:
- Use a knife (or a cupcake corer) to cut a cone from the center of each cupcake.
- Fill the center of the cupcake with lemon curd.
- Place the carved piece back on top.
- Frost the cupcakes with the meringue.
- Torch the frosting or carefully broil for about 2 to 3 minutes.
- Cupcakes can be made ahead of time and stored overnight at room temperature.
- Fill the cupcakes once cool.
- Prepare the meringue just when you are ready to assemble and serve.
- You certainly don’t have to use a piping tip + bag to fill the cupcakes – spooning the frosting in is perfectly fine too. I find a piping tip makes things a little neater.
- Use a chef’s blowtorch to brown the meringues, but you must be careful. It can easily light the cupcake liners on fire.
- You can also char the merengue by putting the tray under the broiler for 2 -3 minutes. Watch carefully; the meringue can easily burn. Be sure that you use foil cupcake liners if broiling.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally published in August 2020. I have tweaked the recipe to be more clear, easy to make, and more delicious in March 2023. I also added more notes, tips, photos, and information to make it as helpful as possible!
