Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

(24 Cupcakes)



  • 2 pkgs. “JIFFY” Golden Yellow Cake Mix
  • 1 pkg. (3.4 oz) instant lemon pudding mix
  • 1-1/3 cups water
  • 1/3 cup oil
  • 3 eggs
  • 1 tsp. lemon extract
  • 1 can (15.75 oz.) lemon pie filling


  • 3 egg whites
  • 1/2 tsp. cream of tartar
  • 1/2 cup sugar
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Golden Yellow Cake Mix


Preheat oven to 350°F.  Line muffin pans with paper liners.  For cupcakes, combine cake mix and pudding mix.  Add water, oil, eggs and lemon extract.  Beat 30 seconds on low; scrape batter off sides.  Beat an additions 3 – 4 minutes on medium.  Fill muffin cups 2/3 full.  Bake 15 – 20 minutes.  Cool.  With apple corer or knife, take out about 3/4” wide piece from the center, not quite to the bottom.  Fill with pie filling.  Increase oven to 400°F.  For meringue, combine egg whites and cream of tartar whipping until thickened.  Slowly add sugar and whip until stiff peaks form.  Pipe on cupcakes.  Bake 5 – 8 minutes or until lightly browned.

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