Search The Little Blog of Vegan...

Tuesday, 30 April 2019

Lemon meringue cupcakes recipe | Ft Kitchenaid

Vegan, quick & easy.

Say hello to the most scrumptious cupcakes known to man.

Zesty, light and perfectly sweet lemon meringue cupcakes, with a vanilla sponge, a homemade lemon curd core, topped with a swirl of whipped vegan meringue frosting.
This recipe is in collaboration with Kitchenaid.
To make this recipe, I used my Kitchenaid 'Citrus Juicer' attachment.

This is a genius attachment as you can get all the juice from the lemon within seconds! 
It doesn't only squeeze the fruits, it also filters out the pips.

It's the perfect attachment for making these lemon meringue cupcakes, lemon loaves, grapefruit and orange drinks. In fact, anything involving citrus fruits. 

Read more about the attachment here
These zesty and perfectly sweet cupcakes are super fun to make, perfect for the whole family to get involved in making, delicious, perfect with a cup of tea or coffee on a summers afternoon!
These are a must-make if you citrus, like me!

Preparation- 30 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

Ingredients for the cupcakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour
-100g of golden caster sugar
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-60g of coconut oil (Melted)

Ingredients for the lemon curd filling
-3 large lemons (juice only)
-4 tablespoons of corn starch/cornflour
-220g of caster sugar
-2 tablespoons of dairy-free milk
-1 tablespoon of dairy-free butter

Ingredients for the meringue
-100g of chickpea brine
-75g of golden caster sugar
-1 teaspoon of good quality vanilla extract/ vanilla bean paste
-1 + 1/2 tablespoons of cream of tartar

To make the cupcakes
Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 
Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the lemon curd

Step 1- Place the lemon juice, corn starch and sugar into a saucepan.

Step 2- Heat over medium/high until boiling, stirring constantly.

This will take around 5-8 minutes.

Step 3- Bring to the boil and keep stirring, it will thicken.

Step 4- Remove the thick curd from the heat and place into a heatproof bowl and mix in the dairy-free margarine/butter and dairy-free milk.

Set aside to cool then place into the fridge.

It will thicken as it cools.
Store in the fridge.

To make the meringue frosting

Step 1- Drain the chickpea brine from a can of chickpeas and place into a mixing bowl.
Whizz up on high until foamy, then add in the cream of tartar.
I use my Kitchenaid stand mixer with the balloon attachment.
You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip up until stiff meringue peaks form.

Step 3- When thick & glossy, add in the vanilla.

Step 4- Place the meringue in a piping bag fitted with an open star tip.

Assemble the cupcakes but coring each cake and filling with the lemon curd filling.

Add a swirl of meringue onto each cupcake.

You can toast the meringue either using a blow torch (which I did) or by popping the meringue under the grill for a few seconds to lightly toast.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge.

Best eaten within a few days.


This is a paid collaboration with Kitchenaid.
 A huge thank you to Kitchenaid for collabing on this recipe with me!

Discover Kitchenaid on social media


Make sure you follow me on my social media

My Instagram-

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan 

All of my social media links are in the side bar...come and say Hi :)

Share and follow me for more yummy posts to come!


  1. I love lemon meringue desserts! These cupcakes look so delicious!

  2. This looks delicious! Is the dose of cream of tartar really 1.5 tablespoons? It seems a lot as I find the taste of this ingredient very strong.
    Thank you for the amazing recipe!

    1. Hello, I use that amount as it makes for a very stiff meringue. It doesn't really alter the taste if you use a good quality vanilla extract, like vanilla bean paste :) x

  3. The quantities for the cream of tartar seem quite a lot, is this what gives the frothy-ness? Other recipes I’ve seen are for teaspoons not tablespoons

  4. What gives you lemon curd the yellow color?


Blogger Template Created by pipdig