Lemon cupcake with Italian meringue


Ok, I know what most of you are thinking right now: another cupcake recipe?! However, I can guarantee you that this recipe is completely different from the ones you have tried before. Starting this food blog I have set myself the goal to provide the world with healthy and delicious cupcakes, with a perfectly balanced taste, following the traditions of the Italian cuisine, WITHOUT USING BUTTERCREAM, yes I just said that! I firmly believe that buttercream is not the only suited ingredient for this recipe since out there are available numerous alternatives just as tasty but healthier. A perfect example is the Italian meringue; an exquisite dense and glossy cream made of sugar and cooked egg whites. According to some, the sugar syrup must reach exactly the temperature of 117° before it can be incorporated in the mixture, but you don’t need to worry since it’s proved that you can obtain a perfect syrup in temperatures at 117, 120 and 122 Celsius degrees.










Lemon Cupcakes
Serves 12
Italian style cupcake
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Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
For 12 medium size cupcakes
  1. 1 stick butter
  2. Less than 1/2 cup sugar
  3. 2 eggs
  4. 1 cup all-purpose flour
  5. 1 teaspoon baking powder
  6. ½ lemon, grated rind
  1. 1/2 cup milk
  2. 2 yolks
  3. 1/4 cup sugar
  4. 2 Tbsp all-purpose flour
  5. ½ lemon peels, 2 o 3 pieces
Italian Meringue
  1. 1 cup sugar
  2. 4 egg whites
  3. 1/4 cup water
  4. Caramel
  1. Preheat oven to 180 degrees C. Place the paper cups into a pan for cupcakes.
  2. Mix butter and sugar until it’s smooth and creamy.
  3. Then add the eggs one by one and continue mixing.
  4. Sift both flour and baking powder together in a large bowl, add the lemon peel and mix everything until is smooth.
  5. Fill every paper cups with a spoonful of dough and bake in preheated oven of 12-15 minutes.
  1. Boil milk and lemon peel in a small saucepan.
  2. In a separate bowl mix together yolks and sugar with a whisk.
  3. Add then sifted flour and baking powder and continue mixing.
  4. Add boiled filtered milk in the dough.
  5. Pour everything in the saucepan and keep mixing over heat until combined.
  6. Once done, transfer the cream in a tray and cover it with film.
  7. Allow some time to cool.
  1. Mount slowly the egg whites with ¼ sugar in a mixer.
  2. In a saucepan, melt the remaining sugar with water until you have obtained a syrup (117, 120 or 122 degrees C).
  3. Now gradually add the syrup to the mixer and continue mixing until the bowl has cooled and the dough is dense and glossy.
  4. Take off the heart of the cupcakes, fill them with custard.
  5. Top cupcakes with Italian meringue using a pastry bag.
Miss Cocò Cupcake /



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