Gluten Free Lemon Meringue Cupcakes are a home run in the kitchen! These beauties are filled with a smooth and creamy lemon curd filling and topped with a toasted lemon meringue frosting. Lemon pie in cupcake form coming right at ya!
Say hello to these perfectly sweet and tangy Gluten Free Lemon Meringue Cupcakes. If you like lemon meringue pie, then you will definitely love these lemon cupcakes. Nothing screams spring and summer like some zesty lemon freshness!
These gluten free Lemon Cupcakes are moist, fluffy, and filled with a surprise lemon curd filling. We then topped these beauties with torched and toasted Lemon Meringue Frosting.
Baking Essentials Needed
- cupcake tin/pan
- cupcake liners
- heat proof bowls
- piping bags
- piping tips
- whisk
- spatula
- measuring cups and spoons
- culinary torch
Tips For Making Gluten Free Lemon Cupcakes
- When toasting your lemon meringue frosting make sure that you are using a culinary torch and not a regular lighter. I bought mine at Bed Bath And Beyond and it is great!
- We use Earth Balance Dairy Free Butter in this lemon curd recipe and love it. It can be a little more saltier than other brands. If you want to substitute it, you can use ” Melt Brand”. I find it a little less saltier to taste. But like I said, the Earth Balance works great in my opinion.
- Make sure when you are measuring your flour, your not scooping directly from the bag. This can cause inaccurate measurements and your recipe may not turn out. Use a spoon to scoop the flour from the bag to the measuring cup and level it off with the back end of a knife.
Ingredients For Gluten Free Lemon Meringue Cupcakes
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup organic sugar
- 1 tsp. lemon extract
- 1 stick Earth Balance Butter ( room temperature ) Do NOT melt butter it won’t turn out the same.
- 2 eggs
- 1/2 cup Silk Unsweetened Cashew Milk
- 1 tbsp apple cider vinegar
Lemon Curd Filling
- 1 tbsp. lemon zest
- 1/4 cup lemon juice
- 3/4 cup sugar
- 6 egg yolks
- 3 tbsp. dairy free butter
Lemon Meringue Frosting
- 2 tsp. cream of tartar
- 7 egg whites
- 1 1/4 cup of sugar
- 1/8 tsp. lemon extract
How To Make Gluten Free Lemon Meringue Cupcakes
You will want to start by making your lemon curd first. Place your yolks, lemon zest, lemon juice, and sugar in a heat proof bowl over a pot of simmering water. Now whisk for approximately 12 minutes until sauce thickens. The sauce needs to be thick enough to stick to the back of your spoon. Remove from the heat and cover with plastic wrap.
Let lemon curd cool on the counter for a few minutes then place in the refrigerator to cool and set.
Next preheat your oven to 325 degrees. Line a cupcake tin with cupcake liners. Sift your flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a large bowl cream together your butter and sugar. Now add in your eggs and mix again. Next gently mix in your lemon extract and apple cider vinegar. Slowly pour your flour mix into the wet ingredients. Mixing between each addition. Gently stir in your cashew milk. Using a large cookie scoop, scoop batter into each cupcake liner. Bake cupcakes for approximately 17 to 19 minutes. Check with a toothpick.
Remove cupcakes from the oven when done and let cool. Once cooled use a cupcake corer to cut a hole in the center of the cupcakes. Pipe ( fill ) the lemon curd into the middle of each cupcake.
In a large heat proof bowl over a large pot of simmering water whisk egg whites, sugar, and cream of tartar until sugar is dissolved and really frothy. This should take approximately 6 to 8 minutes. Remove from heat and using a hand mixer, mix egg mixture until thick and soft soft peaks form- approximately 8 to 10 minutes. Add in lemon extract and mix again until just combined. Transfer meringue frosting to a piping bag and pipe frosting onto cupcakes. Optional: Use a culinary torch to gently torch the edges of the frosting.
If you enjoy these Gluten Free Lemon Cupcakes than you may also like this Gluten Free Lemon Coconut Cake With Lemon Cream Cheese Frosting
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Gluten-Free Lemon Meringue Cupcakes
- Total Time: 65 minutes
- Yield: 12 -15 1x
- Diet: Gluten Free
Description
Insanely delicious Gluten Free Lemon Cupcakes with a sweet and tangy lemon curd filling topped with a toasted lemon meringue frosting! The perfect spring and summer dessert!
Ingredients
- 1 1/2 cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- pinch sea salt
- 1 cup organic sugar
- 1 tsp. lemon extract
- 1 stick Earth Balance Butter ( room temperature ) Do NOT melt butter it won’t turn out the same.
- 2 eggs
- 1/2 cup Silk Unsweetened Cashew Milk
- 1 tbsp apple cider vinegar
Lemon Curd Filling
- 1 tbsp. lemon zest
- 1/4 cup lemon juice
- 3/4 cup sugar
- 6 egg yolks
- 3 tbsp. dairy free butter
Lemon Meringue Frosting
- 2 tsp. cream of tartar
- 7 egg whites
- 1 1/4 cup of sugar
- 1/8 tsp. lemon extract
Instructions
Lemon Curd Filling
- Place your yolks, lemon zest, lemon juice, and sugar in a double boiler or a heat proof bowl over a pot of simmering water.
- Whisk for approximately 12 minutes until sauce thickens. The sauce needs to be thick enough to stick to the back of your spoon.
- Remove from heat and cover with plastic wrap.
- Let cool on the counter for a few minutes then place in the refrigerator to cool and set.
Lemon Cupcakes
- Make lemon curd ahead of time ( instructions above )
- Preheat oven to 325 degrees.
- Line cupcake tin with cupcake liners.
- Sift your flour, baking powder, baking soda, and salt in a medium bowl and set aside.
- In a large bowl cream together your butter and sugar.
- Now add in your eggs and mix again.
- Next gently mix in your lemon extract and apple cider vinegar.
- Slowly pour your flour mix into the wet ingredients. Mixing between each addition.
- Gently stir in your cashew milk..
- Using a large cookie scoop, scoop batter into each cupcake liner.
- Bake for approximately 17 to 19 minutes. Check with a toothpick.
- Remove from the oven when done and let cool.
- Using a cupcake corer to cut a hole in the center of the cupcakes. Pipe ( fill ) the lemon curd into the middle of each cupcake. ( lemon curd recipe above )
Lemon Meringue Frosting
- In a large heat proof bowl over a large pot of simmering water whisk egg whites, sugar, and cream of tartar until sugar is dissolved and really frothy. This should take approximately 6 to 8 minutes.
- Remove from heat and using a hand mixer. Mix egg mixture until thick and soft soft peaks form- approximately 8 to 10 minutes.
- Add lemon extract and mix again until just combined.
- Transfer meringue frosting to a piping bag and pipe frosting onto cupcakes.
- Optional: Use a culinary torch to gently torch the edges of the frosting.
- Enjoy!
- Prep Time: 45
- Cook Time: 17 - 19 minutes
- Category: american
- Method: bake
- Cuisine: dessert
You don’t want to miss this other delicious gluten free lemon recipe!
Check out all of our gluten free desserts
We hope you enjoy these Gluten Free Lemon Cupcakes as much as we do!
Happy Blessed Day!
MORE GLUTEN-FREE RECIPES TO TRY:
Janine says
First of all I am loving all your recipes, so glad I found you! Quick question, can I use regular milk instead of cashew? I’m making one batch for me and one for my uncle’s family and they aren’t dairy free.
Natalie says
Awe thank you so much!! Yes regular milk is just fine. So excited for you to try it out!