Lemon Meringue Cupcakes

• 1 package lemon cake mix (regular size)
• 1-1/3 cups water
• 1/3 cup canola oil
• 3 large eggs, room temperature
• 1 tablespoon grated lemon zest
• 1 cup lemon creme pie filling
• 3 large egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

1. In a large bowl, combine the cake mix, water, oil, eggs and lemon zest; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350u0b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean.
3. 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.
4. 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.
5. Bake at 400u0b0 for 5-8 minutes or until meringue is golden brown. Cool for 10 minutes before removing from pans to wire racks to cool completely. Store in an airtight container in the refrigerator.

lemon cake, water, canola oil, eggs, lemon zest, lemon creme pie filling, egg whites, cream of tartar, sugar

Taken from www.tasteofhome.com/recipes/lemon-meringue-cupcakes/ (may not work)