Gluten-Free, Dairy-Free Lemon Meringue Bite-Size Cupcakes

eyedocbakes

 

These super lemon-y cupcakes are the perfect way to bite into Spring! They are teeny-tiny – so you don’t even have to feel guilty about eating more than one at a time 😉 Made with gluten free flour, and no dairy at all! Enjoy!

What You’ll Need . . .

gluten free flour

gluten free baking powder

salt

vegetable oil

sugar

egg

applessauce

vanilla

lemon

For the Meringue . . .

egg whites 

sugar

cream of tartar

vanilla extract

Preheat oven to 350F. Prepare 16 mini cupcake liners. Mix together your flour, baking powder, and salt. Zest lemon in one bowl, and then juice it in another bowl.  Combine oil, sugar, applesauce, egg, vanilla, lemon juice and zest all in the bowl of your stand mixer, with the paddle attachment. Next add in the bowl of dry ingredients in two parts and mix well. Fill liners just under full. Bake 10-14 mins, depending on your oven. Done when a toothpick comes out clean. Take out and let them cool completely.

 

Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (mine usually takes 6 minutes). Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla and beat to stiff peaks. Pipe onto your cooled cupcakes, sprinkle one side with yellow sprinkles and toast the other side with your kitchen torch.

 

If you like this recipe, you might want to try . . .

  1. Mini Pumpkin Cupcakes
  2. Key Lime Pie

 

Tried this recipe?

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Lemon Meringue Bite Size Cupcakes

Dairy Free and Gluten Free
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Dessert
Keyword: cupcakes, dairy free, gluten free
Servings: 16 mini cupcakes

Ingredients

Cakes

  • ½ cup gluten free flour
  • ½ tsp gluten free baking powder
  • ¼ tsp salt
  • ¼ cup vegetable oil or canola oil
  • cup granulated sugar +1 tbsp
  • 1 egg
  • ¼ cup applesauce
  • ¼ tsp vanilla
  • 1 lemon zest, juice

Meringue

  • 2 egg whites
  • ½ cup granulated sugar
  • tsp cream of tartar
  • ½ tsp vanilla extract

Instructions

Cakes

  • Preheat oven to 350F. Prep 16 mini cupcake liners. Mix together flour, baking powder, salt. 
  • Meanwhile, zest lemon in one bowl, and then juice it in another bowl.
  • Combine oil, sugar, applesauce, egg, vanilla, lemon juice and zest all in the bowl of your stand mixer, with the paddle attachment. Next add in the bowl of dry ingredients in two parts and mix well. Fill liners about 85% full.
  • Bake 10-14 mins, depending on your oven. Done when a toothpick comes out clean. Take out and let cool completely.

Meringue

  • Place the bowl of your stand mixer over a saucepan of just boiling water (not touching the water). In this bowl, add your egg whites, sugar, cream of tartar, and whisk until the sugar dissolves (about 6 mins).
  • Transfer the bowl back to the stand mixer and use the whisk attachment to beat to firm peaks. Add vanilla and beat to stiff peaks. 

Assembly

  • Using a large round piping tip, pipe your meringue onto your cooled cupcakes, sprinkle one side with yellow sprinkles and toast the other side with your kitchen torch.

 

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