These Lemon and Raspberry Pavlova Cupcakes combine soft, fluffy lemon cupcakes with tangy lemon curd, light buttercream, crisp meringue, fresh raspberries and a bright raspberry sauce to create a showstopping dessert.
Hello everyone — today’s recipe is a delightful treat: Lemon and Raspberry Pavlova Cupcakes. These cupcakes layer several complementary textures and flavors: a tender lemon cupcake base, a swirl of lemon-scented buttercream, a crisp meringue “nest” filled with lemon curd and raspberries, and a drizzle of fresh raspberry puree. The result is elegant, refreshing and perfect for spring gatherings, afternoon tea, or when you want a dessert that looks far more complicated than it actually is.
With the arrival of warmer days I’m excited to cook and bake with brighter, fruit-forward flavors. Lemon and raspberry are a classic pairing — the tartness of raspberries highlights the citrus brightness while the meringue adds a welcome crunch. These cupcakes are impressive to serve yet straightforward to make when you follow the steps below.
The method is simple: bake a batch of soft lemon cupcakes, prepare a lemon buttercream for piping, prepare meringue nests or use store-bought nests halved, and make a quick raspberry purée for finishing. I build each cupcake by piping buttercream, topping with a half meringue filled with lemon curd and raspberries, and finally drizzling raspberry sauce over the whole creation.
These cupcakes present beautifully and taste even better than they look. They are ideal for entertaining because you can prepare most components in advance: bake and cool the cupcakes, make the buttercream and lemon curd, then assemble shortly before serving so the meringue stays crisp. If you need to prepare ahead, pipe the frosting on the cupcakes and keep meringues separate until just before serving.
Below is the full recipe with ingredients and clear instructions. Follow each step for consistent texture and flavor: tender cupcakes, silky buttercream and crisp meringue with vibrant raspberry sauce. These cupcakes are a beautiful springtime dessert that will impress guests and family alike.
Lemon and Raspberry Pavlova Cupcakes
Ingredients
- For the cupcakes:
- 1 stick (113g) unsalted butter or margarine, at room temperature
- 1 cup (200g) caster/white sugar
- Zest of 1 medium lemon
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups (210g) plain/all-purpose flour
- 2 tsp baking powder
- Pinch of salt (only if using unsalted butter)
- 1/2 cup (120ml) milk
- For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups (300g) icing/powdered sugar
- Zest of 1 medium lemon
- 1/2–1 tbsp milk, as needed to adjust consistency
- For the topping:
- 12 small meringue nests or 6 large ones, halved
- 12 tsp lemon curd (approximately)
- 1 cup (125g) fresh raspberries
- Fresh raspberries to garnish (2–3 per cupcake)
- 1 tsp caster/white sugar
- 1–2 tsp water (to adjust raspberry purée)
Instructions
- Preheat the oven to 180°C/350°F. Line a 12-hole cupcake tray with liners.
- In a large bowl or stand mixer, beat the butter, sugar and lemon zest on medium-high until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, scraping down the sides as needed, and beat on medium until fully incorporated.
- Sift in the flour and baking powder (and salt if using). Mix briefly on low to combine, then gradually add the milk as the batter comes together. Once combined, increase the speed to medium for a short beat to create a smooth batter.
- Portion the batter into the cupcake liners using a 2 tablespoon scoop or similar, filling each about two-thirds full for even rise.
- Bake for 18–22 minutes, until the cupcakes are risen, golden and a skewer inserted into the center comes out clean. Transfer to a wire rack as soon as possible to cool completely; leaving them in the tin can cause liners to stick and peel.
- To make the frosting, beat the unsalted butter with the icing sugar and lemon zest on low at first to avoid dust, then increase to medium and beat until smooth and combined, about 2 minutes. Add milk a little at a time until the buttercream is smooth, pipeable and holds its shape.
- Fit a piping bag with your preferred nozzle (an open star works well) and pipe a swirl of frosting onto each cooled cupcake. Set aside.
- Warm the lemon curd slightly in a heatproof bowl for 10–20 seconds in the microwave so it is easy to spoon and spread.
- Prepare the meringue nests: if using large nests, slice them in half. Spoon about 1/2 tsp lemon curd into each half nest (for small nests use 1 tsp), add one or two raspberries into the curd, then position the meringue on top of the piped buttercream. Place the meringue flat or at an angle depending on the look you prefer—be gentle to avoid breaking them.
- Make the raspberry purée by blending 1 cup raspberries with 1 tsp sugar until smooth. Add water 1/2 tsp at a time and blend until the purée reaches a drizzleable consistency.
- Assemble and finish: gently press each meringue onto the frosted cupcake so the buttercream helps secure it. Drizzle the raspberry purée over the raspberries and allow a little to run down the sides of the meringue for an attractive finish. Garnish each cupcake with 2–3 fresh raspberries if desired.
- Serve at room temperature. These cupcakes keep overnight in an airtight container, but if fully assembled the meringue will soften over time. For best texture, assemble meringues just before serving if you need to prepare components in advance.
