Light Lime and Italian Meringue Cupcakes

Here is a recipe I’ve been meaning to add to our blog for some time now. Sweet and tangy with the perfect balance between the creaminess of the meringue and the fluffiness of the cupcake. With only 196 calories per cupcake (which is about ½ the calories of a traditional cupcake), they won’t wreck your diet so indulge.

A little food for thought: Italian and Swiss meringue. What is the difference?

Swiss meringue: the egg whites and sugar cook together before being whipped up. Italian meringue: the sugar is turned into a syrup which is then poured over the whipped whites.


Lime Curd

Yield 1 cup of curd 

½ cup sugar

2 tbsp unsalted butter

½ tsp salt

1 tbsp finely grated lime zest

½ cup lime juice

1 egg yolk

1 egg

  1. Over medium heat, in a double boiler or in a glass bowl, mix sugar, butter, salt, zest, and juice.
  2. Crack eggs in a separate bowl. When butter has melted, spoon some of the hot lime mixture over the eggs, whisking continuously so that the eggs don’t cook. Then pour them into the glass bowl.
  3. Stirring unceasingly, cook the curd for about 12 minutes or until it coats the back of a wooden spoon.
  4. Cool to room temperature before using.


Lime Cupcake Batter

Yield 12 cupcakes 


¼ cup unsalted butter, room temperature

½ cup sugar

1 tsp salt

1 tbsp lime zest

1 egg

1 egg white

¾ tsp baking powder

½ tsp baking soda

½ cup buttermilk

1 cup all-purpose flour

  1. Preheat the oven to 350 F and line a cupcake pan with 12 wrappers.
  2. Cream the butter, salt, lime zest, and sugar.
  3. Add the egg and egg white, as well as the baking powder and soda and mix until incorporated.
  4. Whisk in the buttermilk, then the flour.
  5. Divide the batter evenly amongst the cupcake liners and bake for 15-20 minutes or until golden.
  6. When cool, cut a little hole on the top of each cupcake (you may eat them) and fill with a tbsp or so of lime curd.

Italian Meringue Frosting

Yield approx. 3 cups 

200 g sugar

100 g egg whites (approx. 3-4 eggs)

½ tsp salt

40 g water

  1. In a stand mixer, on medium high speed, whisk the egg whites with the salt until they reach soft peaks.
  2. In the meantime, boil the water with the sugar until an instant read thermometer indicates 121 C or 230 F.
  3. Beating continuously, pour the sugar syrup over the egg whites and beat until mixture is perfectly creamy and comes to room temperature (approximately 15 minutes). Test with your finger (with your mixer on OFF).
  4. Place the Italian meringue in a piping bag and swirl over cupcakes.
  5. Optional: With a handheld torch, you can caramelize the meringue (just make sure not to burn the paper liners).


Total calories per cupcake: 196 calories.

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