Meringue-Topped Cupcakes with Lemon & Raspberry Filling


Preparation info

  • Difficulty


  • Makes


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By Lorraine Pascale

Published 2017

  • About

These little cakes are tasty and oh-so pretty. I can’t get enough of lemon and lime – they are some of my favourite flavours when it comes to baking. You can fill your little cakes with homemade lemon curd or you can just buy some shop-bought stuff. If you are doing the latter then go for the organic one if you can, as it makes such a difference to the final flavour.


  • 150 g unsalted butter, softened, plus a little for greasing
  • 150 g caster sugar
  • 3 eggs
  • 150 g plain flour 7.5 g baking powder

For the filling

For the Swiss meringue

  • 120 g egg whites
  • 240 g caster sugar


  • 12-hole cupcake tin
  • stand mixer or hand-held electric whisk
  • sugar thermometer
  • kitchen blowtorch


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and make sure the shelf in the middle of the oven is at the ready. Line the cupcake tin with twelve paper cases.

Put the butter and sugar together in a bowl and whisk well until it goes pale using a wooden spoon, stand mixer or hand-held electric whisk. Then add one of the eggs with half of the flour and all of the baking powder and mix together until just combined. Then add the remaining two eggs and flour and mix again until combined. If you are using a stand mixer then use the paddle attachment and be sure to scrape the bowl down between each addition to make sure that everything is nicely mixed in.

Divide the mixture between the twelve paper cases and smooth the tops with the back of a spoon. Pop the cakes in the oven to bake for about 15 minutes. Meanwhile, if you are making the lemon curd from scratch, make it and set it aside to cool down.

To check that the cakes are cooked, insert a skewer into the centre of one – it should come out clean. Once the cakes are baked, remove them from the oven and leave them to cool down completely.

Using a melon bailer or an apple corer, scoop out the centre of each cupcake, making sure you don’t go all the way down to the bottom. Reserve the scooped out bits, and then fill each hole with about ½ teaspoon of the lemon curd followed by a raspberry. Top with another ½ teaspoon of the lemon curd, and place the reserved piece of sponge on top and set aside.

Next, make the meringue. Pour about 5cm of cold water into a medium pan and choose a large bowl that will sit comfortably on top.

Bring the water to the boil. Off the heat, whisk the egg whites and sugar in the bowl by hand until they become light and frothy.

Reduce the heat to simmer the water and then pop the bowl on top. With the sugar thermometer to hand, continue to whisk the mixture, stopping to check the temperature occasionally. The temperature needs to reach 70°C (160°F).

Once it has reached the correct temperature, remove the bowl from the heat and whisk the meringue on high for 10 minutes, or until the mixture has cooled down to body temperature, increased in volume and is glossy with stiff peaks.

Spoon a heaped tablespoon of the meringue onto the top of a cupcake and use the tip of the spoon to shape it into a nice peak. Repeat with the remaining cupcakes and meringue, arranging them on a baking sheet as you go. Then, take the kitchen blowtorch and lightly toast the sides of the meringue with it. Serve.