Indulge in air-fried lemon meringue cupcakes

Who doesn’t love a good cupcake? And when you add in the refreshing and tangy flavour of lemon, topped with a fluffy and sweet meringue, you’ve got a winning dessert on your hands!

These lemon meringue cupcakes are the perfect balance of tart and sweet, with a moist and fluffy cake base and a creamy, dreamy meringue topping.

They’re sure to satisfy your cravings and impress your taste buds.

Plus, with their adorable and Instagram-worthy appearance, they make for the perfect party treat or sweet pick-me-up during a busy day. So go ahead and indulge in the zesty, sweet and creamy delight of lemon meringue cupcakes by Instant Pot.

Servings: 4 | Prep-time: 20 minutes | Cook-time: 12 minutes

Ingredients

• 1 1/4 cup flour
• 1 tsp baking powder
• A pinch of salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup sugar
• 2 eggs
• 2 tsp lemon zest
• 1/2 cup milk
• 4 tbsp store-bought lemon curd

Meringue topping: 

• 2 egg whites, room temperature
• 4 tbsp fine white sugar

Method

1. Set the air fryer to bake and preheat the air fryer to 180 degrees celcius.
2. In one bowl, cream the butter and sugar together.
3. Add the eggs and mix until combined.
4. Add the flour, baking powder, lemon zest and salt to the egg mixture and mix well.
5. Place the silicone muffin moulds in the air fryer and fill them with the mixture.
6. Set the timer to 12 minutes and air fry until golden and until a toothpick comes out clean.
7. Remove and allow to cool.
8. To make the meringue icing beat the egg whites until frothy and slowly add the sugar then beat further until the mixture forms stiff peaks.
9. Remove the middle of the cupcake with a small spoon and set aside.
10. Fill the cupcake with lemon curd.
11. Pipe the meringue mixture on the cupcake and put the cupcakes back in the air fryer for 38 seconds to get the golden top.