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!
Eggless Lemon Meringue Cupcakes Recipe
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, trust me when I say they don’t require any special talents or tool. They’re super easy to make and easier to eat.
Let’s get started!
EGGLESS LEMON MERINGUE CUPCAKES INGREDIENTS:
You’ll need:
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
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HOW TO MAKE EGGLESS LEMON MERINGUE CUPCAKES
1 – 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.
2 – 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.
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.
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.
TIP TO MAKE EGGLESS LEMON MERINGUE CUPCAKES
- Cupcakes can be made ahead 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 have to be careful with it. It can easily light the cupcake liners on fire.
- You can also char the merengue 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.
LOOKING FOR MORE EGGLESS CUPCAKES RECIPES?
- Eggless Vanilla Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Easy Eggless Gingerbread Cupcakes
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 gr 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 reach 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 mixture is thick, shiny, and has increased in volume. The mixture should have stiff peaks and sugar should be completely dissolved.
- Stir in vanilla extract; mix to combine.
- To see how to make eggless meringue step by step photo 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.
- Eggless Vanilla Cupcakes
- Eggless Funfetti Cupcakes
- Eggless Carrot Cake Cupcakes
- Eggless Chocolate Cupcakes
- Easy Eggless Red Velvet Cupcakes
- Easy Eggless Gingerbread Cupcakes
Nutrition
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- Electric Mixer
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- Kitchen Scale
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- Piping Tips Set
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- Culinary Torch
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