Lemon Meringue Cupcakes

By RoketJSquerl

Ingredients

• 1 package lemon cake mix
• 1 and 1/3 cups milk
• 1/3 cup canola oil
• 3 eggs
• 1 tablespoon grated lemon peel
• 1 cup lemon crème pie filling
• 3 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Details

Servings 24
Adapted from livelaughrowe.com

Preparation

Step 1

Instructions
In a large bowl, combine the cake mix, milk, oil, eggs and lemon peel; beat on low for 30 seconds. Beat on medium for 2 minutes
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean.
Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with pie filling. Push the tip into the top of each cupcake to fill.
In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Pipe over tops of cupcakes.
Bake at 400 degrees for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool.
Store in an air tight container in the refrigerator.

Instructions