Eggless Lemon Meringue Cupcakes

These Eggless Lemon Meringue Cupcakes are light, fluffy and will put a smile in your face when you bite into it. A fun dessert for any celebration!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cooling Time 2

Total Time 2 50

Servings cupcakes

Calories 158kcal

Author Oriana Romero

Equipment

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

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.

Notes

STORE: Store leftover cupcakes in the refrigerator for up to 2 days.

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.

If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos. Also, before you get started, I recommend reading my Beginner’s Guide to Eggless Baking and my FAQs section.

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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

Nutrition