Lemon and Raspberry Pavlova Cupcakes Recipe

Lemon and Raspberry Pavlova Cupcakes are a celebration of spring—bringing together fluffy lemon cupcakes, zingy lemon curd, crisp meringue, and vibrant raspberries in every bite.

With a balance of tang, sweetness, and crunch, these cupcakes deliver the best of both classic pavlova and traditional lemon drizzle cake.

They look like something from a boutique bakery, but are simple enough to make at home with the right guidance. Here’s how to create them, step by step, with expert tips for perfect results.

Ingredients Checklist

For the Lemon Cupcakes:

• 1¼ cups (160g) all-purpose flour

• 1¼ tsp baking powder

• ¼ tsp fine salt

• ½ cup (115g) unsalted butter, room temp

• 1 cup (200g) granulated sugar

• 2 large eggs, room temp

• 2 tbsp finely grated lemon zest

• ¼ cup (60ml) fresh lemon juice

• ½ cup (120ml) whole milk, room temp

• 1 tsp vanilla extract

For the Lemon Curd Filling:

• ½ cup (120ml) fresh lemon juice (about 2–3 lemons)

• 2 tsp finely grated lemon zest

• ½ cup (100g) granulated sugar

• 2 large eggs + 2 egg yolks

• ¼ cup (60g) unsalted butter, cut into cubes

For the Meringue Kisses/Nests:

• 2 large egg whites, room temp

• ½ cup (100g) superfine/caster sugar

• ¼ tsp cream of tartar or ½ tsp lemon juice

• ½ tsp vanilla extract

For Raspberry Sauce & Assembly:

• 1½ cups (180g) fresh raspberries (plus extra for garnish)

• 3 tbsp powdered sugar

• 2 tsp lemon juice

• 1 cup (240ml) heavy cream, cold

• 2 tbsp powdered sugar

• ½ tsp vanilla extract

• Mint leaves, for garnish

Dietary Swaps:

• For gluten-free: use a 1:1 gluten-free flour blend

• For dairy-free: use dairy-free margarine, coconut cream for whipping, and plant-based milk

Step-by-Step Instructions

1. Make the Lemon Curd (up to 5 days ahead):

• In a small saucepan, whisk together eggs, yolks, sugar, lemon zest, and juice.

• Cook over medium-low heat, stirring constantly, until thick enough to coat the back of a spoon (about 8–10 min). Don’t let it boil.

• Remove from heat, whisk in butter until smooth. Strain if desired for silky curd.

• Cool completely; chill until set.

2. Prepare the Meringue Kisses/Nests:

• Preheat oven to 230°F (110°C). Line a baking sheet with parchment.

• In a grease-free bowl, beat egg whites and cream of tartar to soft peaks.

• Add sugar, 1 tbsp at a time, beating to stiff, glossy peaks. Beat in vanilla.

• Spoon or pipe small meringue kisses or nests (about 1–1.5 inch diameter) onto tray.

• Bake 1½ hours (or until crisp), then turn off oven and cool inside oven with door ajar. Store airtight until assembly.

3. Make the Raspberry Sauce:

• Combine raspberries, powdered sugar, and lemon juice in a saucepan.

• Cook over medium heat, stirring and mashing, until berries break down (2–3 min).

• Strain if seedless sauce is desired. Cool.

4. Lemon Cupcakes:

• Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.

• Whisk flour, baking powder, and salt in a bowl.

• Beat butter and sugar until pale and fluffy, 2–3 min.

• Beat in eggs one at a time. Add lemon zest and vanilla.

• On low, add half the flour, then lemon juice and milk, then remaining flour—mix just until combined.

• Divide among liners (¾ full). Bake 16–20 min or until a toothpick comes out clean.

• Cool 10 min in pan, then transfer to a rack to cool completely.

5. Whipped Cream:

• Whip cold heavy cream, powdered sugar, and vanilla to soft peaks. Chill until ready to use.

Assembly

• Core Cupcakes: Use a small knife or cupcake corer to cut a hole in the center of each cooled cupcake.

• Fill: Spoon or pipe lemon curd into each cavity.

• Pipe Cream: Pipe a swirl of whipped cream on top.

• Add Meringue: Gently nestle a meringue kiss or nest atop each swirl.

• Drizzle: Spoon a little raspberry sauce over each meringue and cream. Add a few fresh raspberries and a mint leaf for color.

• Serve: For best texture, assemble just before serving so meringue stays crisp.

Tips for Perfect Results

• Always use grease-free tools for meringue—any fat will prevent peaks.

• Separate eggs while cold, but bring whites to room temp before whipping.

• Don’t over-bake cupcakes; moist crumb is key.

• Homemade lemon curd can be made in advance and keeps well.

• Meringues will keep for days if stored airtight in a cool, dry spot.

• If making ahead, add meringues just before serving to avoid softening.

• For extra flair, torch meringue with a blowtorch (optional).

Serving Suggestions

• Serve these cupcakes on a tiered cake stand for a spring celebration or bridal shower.

• Pair with berry iced tea, lemonade, or prosecco for a refreshing treat.

• Add edible flowers for a garden-party look.

• For a plated dessert, serve with extra lemon curd and raspberry sauce on the side.

Final Thoughts

Lemon and Raspberry Pavlova Cupcakes are more than a dessert—they’re a celebration of color, flavor, and contrasting textures. With tangy lemon curd, delicate meringue, and sweet-tart raspberries, every bite is like spring on a plate. Use these expert tips to bake with confidence, knowing your cupcakes will be as beautiful as they are delicious. Enjoy, share, and let these treats brighten any occasion.