Boutique Bake Recipe: Lemon Meringue Cupcakes

The lovely Catherine from Boutique Bake has been sharing her delicious baking recipes with us (you can check out more Boutique Bake recipes here) and today we’re going mini and creating yummy lemon meringue cupcakes!

This is an easy peasy recipe so even if you don’t feel like you are a natural baker (are butter fingers the baking equivalent of gardening green fingers?), the kit makes it allll better.

Remember, where there’s a whisk, there’s a way. 

This is a delicious lemon meringue cupcake recipe using my Boutique Bake lemon drizzle cake mix. Lemon and meringue is a match made in taste heaven. Also by using our mix and a jar of lemon curd, this really will take you no time to whip up and become a domestic goddess in the kitchen.

If you can’t get your hands on one of my Boutique Bake cake mixes (list of stockists here), I have included a recipe for lemon cupcakes below.



Ingredients for the cupcakes:

  • 1 x ‘Boutique Bake’ Lemon Drizzle Cake Mix
  • 150g butter
  • 3 eggs
  • 1 x lemon
  • A few spoonfuls of lemon curd for the cupcakes

Alternative cupcake ingredients (if you’re not using a Boutique Bake cake mix):

  • 200g plain flour
  • 280g caster sugar
  • 3 tsp baking powder
  • 80g unsalted butter
  • 250ml whole milk
  • 2 eggs
  • ¼ tsp vanilla extract
  • Drizzle topping: 50g caster sugar and the juice of one lemon

For the Meringue Topping:

  • 100g caster sugar
  • 2 egg whites
  • Star shaped nozzle (optional) to make a nice shape with the meringues (I use a 1M wilton tip or jem 1 D tip with an icing bag)!


  • Heat your oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake cases.
  • In a mixing bowl, beat your ‘Boutique Bake’ lemon drizzle cake mix with the butter and eggs or else add in the ‘alternative cupcake recipe ingredients’ and beat together.
  • Divide the mixture between the cases and bake for approx. 18 minutes until a skewer poked into the cupcakes comes away clean.
  • When you remove them from the oven, combine the drizzle mix provided with the juice of one lemon (or 50g caster sugar with the juice of 1 lemon)
  • Prick your warm cupcakes all over and pour the drizzle over them.
  • Once your cupcakes have cooled, spread about a dessert spoon of lemon curd on top of each cupcake.




  • Meanwhile, place the egg whites into a clean bowl, and using an electric mixer, whisk until stiff peaks form, then whisk in your sugar, a little at a time.
  • Keep whisking until the mixture looks glossy and has thickened, it will look a bit like shaving foam.



  • Spoon the mixture into an icing bag with a star shaped nozzle if you have one or freezer bag and snip off the end to pipe.



  • Pipe a swirl of meringue on top of each cupcake.
  • Use a blow torch (if you have one!) to lightly brown and toast the meringue.



  • If you don’t have a blow torch, simply place the cupcakes under a hot grill for a few minutes until lightly browned.
  • Enjoy!



For a video tutorial showing exactly how to make these ‘Lemon Meringue Cupcakes’ click on the video below:


If you’d like to read more from Boutique Bake, why not check out the website And if you are a social media fan, you can like on Facebook, find Catherine on the twitter machine (or Instagram) by searching @boutique_bake or even on Pinterest. 

Catherine is also on YouTube if you want to check out some baking videos!

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