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!
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. 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.
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 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.
Storing
Store leftover cupcakes in the refrigerator for up to 2 days. 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.
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
Recipe Card 📖
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!
