• Cooking Time: 24-26
  • Servings: 12-14 Cupcakes
  • Preparation Time: 10


  • For Cupcakes
  • Full box Dassant Meyer Lemon Cake Mix
  • 2 large eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • For Topping
  • Store bought lemon curd
  • For Meringue
  • 3 egg whites
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 1 teaspoon salt
  • 1 cup sugar


  • For Cupcakes
  • Preheat oven to 350° F.
  • Line standard muffin tins with decorative paper liners.
  • Combine eggs, milk, and vegetable oil in medium size bowl. Add mix. Gently whisk together until smooth.
  • Divide batter into paper liners filling 2/3 full.
  • Bake for 24 to 26 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes.
  • Transfer to cooling rack and cool completely before decorating.
  • For Topping
  • Spread lemon curd on cupcake.
  • For Meringue
  • Place egg whites, vanilla extract, vinegar, and salt in medium bowl.
  • Using an electric mixer, mix ingredients.
  • Slowly add sugar and continue to beat until soft peaks form.
  • Fill Ziploc® bag, snip off bottom corner, and using a circular motion gently squeeze frosting on each cupcake top.
  • Use a kitchen blowtorch to highlight edges.


Categories: Cupcakes 

Author Credit: Scotty Mac

Website Credit: http://www.dassant.com

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