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Lemon Meringue Poke Cupcakes

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Michelle Lopez
Updated Mar 1, 2023
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Fan-favorite poke cake gets the cupcake treatment in this easy treat that’s packed with all the best flavors of lemon meringue pie.

Lemon Meringue Poke Cupcakes

  • Prep Time 20 min
  • Total 1 hr 30 min
  • Servings 24
  • Ingredients 9
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Ingredients

Cupcakes

Meringue Icing

  • 1 1/2 cups sugar
  • 1/4 teaspoon cream of tartar
  • 1/4 cup water
  • 3 egg whites

Instructions

  • Step 
    1
    Heat oven to 350° F. Place paper baking cup in each of 24 regular-size muffin cups.
  • Step 
    2
    In medium bowl, beat cake mix, water, oil and eggs with whisk until smooth. Divide batter among cups, filling each two-thirds full. Bake and cool as directed on box for 24 cupcakes.
  • Step 
    3
    Use serrated knife to level top of each cooled cupcake to make flat-topped cupcakes. Use wooden skewer (or deep fork) to poke deep holes in cupcakes.
  • Step 
    4
    Use offset spatula (or butter knife) to spread lemon curd over each cupcake. Wait a minute or so to allow lemon curd to seep into each cupcake; repeat.
  • Step 
    5
    Mix sugar, cream of tartar and water in heavy-bottomed 2-quart saucepan fitted with candy thermometer. Stir sugar to dissolve; cook mixture until it becomes syrupy and reaches 240° F.
  • Step 
    6
    Meanwhile, beat egg whites in medium bowl with electric mixer on medium speed. When syrup in saucepan reaches 240°F, immediately pour syrup into bowl of egg whites while beating on medium speed.
  • Step 
    7
    After syrup is all added, increase mixer speed to medium-high; continue beating until icing becomes very thick, at least 10 minutes. The end result will be a thick, shiny meringue that holds its peak.
  • Step 
    8
    Transfer meringue to decorating bag fitted with tip; pipe generous dollop of icing on each cupcake. Use chef’s torch to gently toast icing. Enjoy immediately!

Nutrition

Nutrition Facts are not available for this recipe

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