Lemon Poppy Seed Meringue Cupcakes

There’s something about lemon desserts that always feels like sunshine on a plate. These Lemon Poppy Seed Meringue Cupcakes are one of those treats that bring instant happiness — light, zesty, and just the right amount of indulgence.

The base is a soft lemon poppy seed cupcake, speckled with those tiny black seeds that add a lovely crunch. But the real magic happens inside. Each cupcake is filled with homemade lemon curd, silky and tangy, balancing the sweetness perfectly. And then, my favorite part: the toasted meringue topping.

I love swirling the fluffy meringue high on each cupcake, and then watching it turn golden under the flame of a kitchen torch. There’s something so satisfying about that moment. The caramelized peaks add texture to the airy softness beneath.

These cupcakes are perfect for spring gatherings, Easter brunch, or just for an afternoon treat with tea. They taste like sunshine, and honestly, we could all use more of that!

How to make lemon poppy seed meringue cupcakes

Begin by preparing the lemon curd. In a heatproof bowl, whisk together egg yolks, sugar, lemon zest, and lemon juice. Place the bowl over a pan of simmering water and cook over medium heat, stirring constantly for about 8-10 minutes, until the mixture thickens. Remove from heat and gradually add butter, whisking until is fully melted and smooth. Let it cool and refrigerate until needed.

Next, prepare the lemon poppy seed cake batter. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, baking powder, poppy seeds, and salt.

In a large bowl, mix sugar with lemon zest until fragrant and pale yellow. Add eggs, followed by lemon juice and vanilla extract, stirring to combine. Gradually mix in the oil. Incorporate the flour mixture, alternating with buttermilk, being careful not to overmix.

Divide the batter evenly among the muffin cups and bake for 20-25 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let the cupcakes cool on a wire rack.

To make the meringue, place egg whites, salt and sugar in a heatproof bowl over a pan of simmering water. Whisk constantly until the sugar dissolves, about 5 minutes. Remove from heat and beat with a mixer, gradually increasing the speed, until the mixture forms stiff, shiny peaks and cools down, about 5-7 minutes. Fold in vanilla extract and lemon juice.

How to assemble the cupcakes

Use a knife to make a hole in the center of each cupcake. Fill each cupcake with about 2 teaspoons of lemon curd. 

Transfer the meringue into a piping bag fitted with your preferred tip. Pipe or spread the meringue onto the cupcakes, then lightly toast it with a kitchen torch, making sure to keep the flame away from the cupcake liners. Serve immediately or store in an airtight container in the refrigerator.

Hope you will try these amazing lemon poppy seed meringue cupcakes. If you do, let me know in the comments. I’d love to hear how they turn out for you! Don’t forget to share the photos with me on Instagram. Enjoy!

Other lemon desserts you may like to try

This Lemon Bundt Cake with Lemon Glaze is a soft, buttery lemon Bundt cake bursting with citrus flavor and drizzled with a sweet-tart lemon glaze.

One of my favorite lemon desserts is this Lemon Poppy Seed Cake with Lemon Curd and White Chocolate. This elegant lemon poppy seed cake consists of a lemon and poppy seed sponge cake at the bottom, with a mousse-like texture white chocolate, poppy seed and cream cheese filling, and a homemade lemon curd insert and topping. 

This Lemon Meringue Tart with its crisp, buttery tart shell is filled with a luscious lemon curd and topped with toasted meringue.

For more lemon desserts check out full collection of Lemon Recipes.

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