Lemon Meringue Surprise Cupcakes

Dairy Free
Lemon Meringue Surprise Cupcakes
100 min.
24
153kcal

Suggestions


Indulge your sweet tooth with these delightful Lemon Meringue Surprise Cupcakes, a perfect dairy-free dessert that will leave your guests craving more! Bursting with zesty lemon flavor, these cupcakes are not just a treat for the taste buds but also a feast for the eyes. The combination of a moist lemon cake base, a luscious lemon curd filling, and a fluffy meringue topping creates a symphony of textures and flavors that is simply irresistible.

What sets these cupcakes apart is the surprise element hidden within each one. As you take a bite, the tangy lemon curd oozes out, perfectly complementing the sweet and airy meringue. Whether you're hosting a special occasion or just want to brighten up your day, these cupcakes are sure to impress. Plus, they are easy to make, taking just about 100 minutes from start to finish, and yield 24 servings, making them ideal for gatherings.

With only 153 calories per cupcake, you can enjoy this delightful dessert without the guilt. So, gather your ingredients and get ready to whip up a batch of these Lemon Meringue Surprise Cupcakes that will not only satisfy your dessert cravings but also bring a burst of sunshine to your table!

Ingredients

  • box lemon cake mix 
  • 10 oz lemon curd 
  • cup sugar 
  • 0.3 cup water 
  • 0.1 teaspoon salt 
  •  egg whites 
  • 0.3 teaspoon cream of tartar 
  • 0.5 teaspoon vanilla 

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • oven
  • hand mixer
  • wooden spoon
  • ziploc bags
  • muffin liners
  • candy thermometer

Directions

  1. Heat oven to 350°F.
  2. Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and whole eggs. Cool 10 minutes; remove from pans to cooling racks. Cool completely. With end of wooden spoon handle, make deep, 3/4-inchwide indentation in center of top of each cupcake, not quite to bottom. Spoon lemon curd into resealable food-storage plastic bag; seal bag.
  3. Cut 3/8-inch tip off one bottom corner of bag. Insert tip of bag into opening in each cupcake; squeeze bag to fill opening.
  4. Increase oven temperature to 450°F. In 1-quart saucepan, mix sugar, 1/4 cup water and the salt. Cook over medium heat, stirring just until sugar dissolves.
  5. Heat to boiling. Boil about 8 minutes, without stirring, to 238°F on candy thermometer; remove from heat. In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until soft peaks form.
  6. Pour hot sugar syrup in thin stream over egg whites, beating until stiff peaks form. Beat in vanilla. Spoon meringue into decorating bag fitted with open #6 tip. Pipe meringue onto cupcakes.
  7. Place cupcakes on cookie sheet.
  8. Bake 2 to 4 minutes or until lightly browned.

Nutrition Facts

Calories153kcal
Protein3.92%
Fat10.01%
Carbs86.07%

Properties

Glycemic Index
2.92
Glycemic Load
5.82
Inflammation Score
-1
Nutrition Score
1.707391300927%

Nutrients percent of daily need

Calories:153.2kcal
7.66%
Fat:1.72g
2.64%
Saturated Fat:1.05g
6.54%
Carbohydrates:33.23g
11.08%
Net Carbohydrates:32.95g
11.98%
Sugar:24.77g
27.52%
Cholesterol:0mg
0%
Sodium:210.83mg
9.17%
Alcohol:0.03g
100%
Alcohol %:0.08%
100%
Protein:1.51g
3.03%
Phosphorus:67.35mg
6.73%
Calcium:45.89mg
4.59%
Vitamin B2:0.07mg
3.99%
Folate:14.8µg
3.7%
Vitamin B1:0.05mg
3.33%
Iron:0.46mg
2.54%
Vitamin B3:0.5mg
2.51%
Manganese:0.04mg
2.11%
Selenium:1.45µg
2.07%
Vitamin E:0.2mg
1.32%
Fiber:0.28g
1.13%