Spring is in the air, and there’s no better way to celebrate than with a delightful batch of Mini Pavlova Cupcakes drizzled in fresh raspberry sauce. Picture this: a crisp, delicate shell cradling a soft, cloud-like marshmallow center, all topped with luscious whipped cream and a vibrant raspberry sauce that bursts with flavor. After a long winter, these charming little treats make the perfect centerpiece for your spring gatherings and Passover celebrations, offering a sweet escape from the mundane.

I recently rediscovered this dessert while rummaging through old recipes, and the memories it conjured of sunny afternoons and laughter-filled gatherings flooded back. These cupcakes not only catch the eye but are impressively easy to make, allowing you to treat your loved ones without the stress often associated with fancy desserts. Plus, they cater to gluten-free diets, making them a versatile option for any occasion. Let’s dive into this delicious recipe that will leave your guests wanting more!

Why are Pavlova Cupcakes With Raspberry Sauce special?

Irresistible Charm: These Mini Pavlova Cupcakes are not just visually stunning but incredibly easy to make, making them perfect for any home chef.
Gluten-Free Goodness: Delight your guests with a dessert that caters to gluten-free diets, ensuring everyone can indulge.
Bursting with Flavor: The fresh raspberry sauce adds a tangy sweetness that beautifully contrasts the airy meringue.
Versatile Treat: Swap out the raspberries for your favorite berries or flavored extracts for countless variations.
Crowd-Pleasing Delight: Whether it’s a spring gathering or a festive Passover celebration, these cupcakes will impress and satisfy all. Elevate your dessert game and serve up these treats that offer a touch of elegance without the fuss!

Pavlova Cupcakes With Raspberry Sauce Ingredients

For the Meringue Base

9 large egg whites – Ensure they are at room temperature for optimal whipping.
1/4 tsp. kosher salt – Enhances flavor and stabilizes egg whites during whipping.
2 cups (400 g.) granulated sugar – Adds sweetness and helps achieve that glossy meringue finish.
1 Tbsp. potato starch or cornstarch – Provides structure and stability; substitute with tapioca starch if needed.
1 Tbsp. white distilled vinegar – Stabilizes the meringue for a perfect bake.
1 tsp. pure vanilla extract – Infuses the meringue with delightful flavor.

For the Raspberry Sauce

12 oz. fresh or frozen raspberries – Use for an undeniably zesty sauce; strawberries or blueberries can work as substitutes.
1/4 cup (50 g.) granulated sugar – Sweetens the sauce beautifully for a balanced taste.
1 Tbsp. potato starch or cornstarch – Thickens the sauce for a perfect drizzle.
Juice of 1/2 lemon – Balances sweetness with a touch of acidity for vibrant flavor.

For Serving

Whipped cream – Lightens up the dessert and complements the meringue; consider dairy-free options for a twist.

How to Make Pavlova Cupcakes With Raspberry Sauce

Preheat the Oven: Set your oven to 250°F (120°C) and line a baking sheet with parchment paper, creating a perfect canvas for your meringue masterpiece.
Whip the Egg Whites: In a clean mixing bowl, add the egg whites and kosher salt. Beat them until soft peaks form, which may take about 3-5 minutes.
Add Sugar Gradually: Slowly incorporate the granulated sugar, about a tablespoon at a time. Continue to beat until you’ve achieved stiff and glossy peaks, taking approximately 8-10 minutes.
Fold in Ingredients: Gently fold in the potato starch, white vinegar, and vanilla extract into the meringue, ensuring you maintain the airy texture you’ve just created.
Shape the Meringue Cups: Using a spoon or piping bag, create cupcake shapes on your prepared baking sheet with the meringue mixture; make sure to leave space for them to expand a little.
Bake to Perfection: Place the baking sheet in the oven and bake for 1.5 to 2 hours, until they are crispy on the outside. After baking, turn off the oven and let the meringues cool inside, about 1-2 hours more.
Cook the Raspberry Sauce: In a saucepan, combine raspberries, sugar, potato starch, and lemon juice over medium heat. Cook, stirring gently until the mixture thickens, about 5-7 minutes.
Assemble Before Serving: Once the meringue cups are cool, top each with a dollop of whipped cream and drizzle with the vibrant raspberry sauce right before serving for the best texture.

Optional: Garnish with fresh mint leaves for a pop of color.

Exact quantities are listed in the recipe card below.

Pavlova Cupcakes With Raspberry Sauce Variations

Customize your delightful Pavlova Cupcakes by exploring these fun variations that will spark your creativity in the kitchen!

Berry Swap: Replace raspberries with blueberries or strawberries for a different fruity flavor. Each berry brings its own delightful twist to the sauce that’s sure to refresh.
Citrus Zing: Add a teaspoon of orange or lemon zest into the meringue for a citrusy pop that complements the raspberry sauce beautifully. This bright enhancement elevates your dessert experience!
Almond Essence: Substitute vanilla extract for almond extract in the meringue for a nutty flavor that pairs wonderfully with the sweet, tart raspberry sauce. A subtle, fragrant undertone awaits.
Chocolate Drizzle: Drizzle melted dark chocolate over the whipped cream before topping it with raspberry sauce for a luxurious indulgence. The rich chocolate adds a delightful contrast to the airy meringue.
Dairy-Free Delight: Use coconut whipped cream to make this dessert completely dairy-free. The subtle coconut flavor adds a tropical feel that pairs wonderfully with the tangy raspberry sauce.
Nutty Crunch: Top with crushed pistachios or almonds along with the whipped cream for a delightful textural contrast. The crunch will seamlessly blend with the lightness of the pavlova.
Coconut Flakes: Incorporate shredded coconut into the meringue or garnish the finished cupcakes with toasted coconut flakes for a tropical twist. This will encourage a sweet, chewy surprise in every bite!
Spicy Kick: For an adventurous twist, add a pinch of cayenne pepper or chili powder to the raspberry sauce. It’s a surprising heat that balances and enhances the sweetness and tartness—perfect for those who like a little kick!

What to Serve with Pavlova Cupcakes With Raspberry Sauce?

Spring gatherings call for a sweet symphony of flavors and textures to celebrate the season in style.

Fresh Berries: A mix of strawberries, blueberries, and blackberries brightens up the dessert, offering a fresh burst of flavor that complements the raspberry sauce. Their juicy sweetness balances the creamy richness of whipped cream perfectly.
Zesty Lemon Tart: This tangy treat serves as a delightful contrast to the sweet pavlovas, with its sharp lemon flavor cutting through the richness of the meringue. It’s a refreshing palate cleanser in between bites.
Ice Cream: A scoop of vanilla bean or coconut ice cream pairs wonderfully with these cupcakes, adding a creamy texture that enriches the overall dessert experience. The cold creaminess is simply irresistible alongside the crispy meringue.
Mint Mojito: Serve these mini pavlova cupcakes with a refreshing mint mojito to enhance their lightness. The cocktail’s bright mint and lime flavors lift the entire dish, making for a perfect pairing on a warm day.
Pineapple Coconut Salad: A light salad with pineapple and coconut adds a tropical twist to your meal. Its juicy sweetness and chewy textures elegantly complement the airy pavlova.
Dark Chocolate Espresso Mousse: For a rich dessert option, serve with a silky mousse that brings a luxurious touch. The bitterness of dark chocolate harmonizes with the fruity raspberry sauce while offering another dimension of flavor.
Champagne: Elevate your gatherings with a sparkling champagne or Prosecco. The bubbles add a festive vibe, while its fruity notes make it a splendid companion to these elegant cupcakes.

Let your creativity flow and enjoy mixing and matching these delightful pairings for a memorable celebration!

Expert Tips for Pavlova Cupcakes

Grease-Free Tools: Always ensure your mixing bowl and beaters are completely grease-free. Any residue can prevent the egg whites from whipping properly.
Room Temperature Eggs: Use egg whites at room temperature for better volume. Cold eggs can yield less fluffy cups.
Timing is Key: Don’t skip the cooling step! Allow the meringues to cool in the oven to keep them crisp; removing them too soon can lead to a soggy texture.
Top Just Before Serving: To maintain the delightful contrast of textures, avoid adding whipped cream or raspberry sauce until just before serving your Pavlova Cupcakes.
Creative Sauces: Feel free to experiment with different fruits for your sauce. Strawberries or blueberries can add exciting new flavors to your Pavlova Cupcakes with Raspberry Sauce.

Make Ahead Options

These Pavlova Cupcakes with Raspberry Sauce are perfect for meal prep enthusiasts! You can whip up the meringue cups up to 24 hours in advance and store them in an airtight container at room temperature. This helps maintain their delightful crispness while keeping them free from moisture. The raspberry sauce can also be prepared ahead and refrigerated for up to 3 days; simply reheat gently before serving to revive its luscious texture. When you’re ready to serve, top the meringues with whipped cream and the fresh raspberry sauce, ensuring your guests enjoy that delightful contrast between the airy meringue and tangy sweet toppings—making your busy weeknights a breeze and still impressively delicious!

How to Store and Freeze Pavlova Cupcakes With Raspberry Sauce

Room Temperature: Store the baked meringue cups in a cool, dry place for up to 3 days in an airtight container to maintain their crisp texture.

Fridge: If topped with whipped cream, enjoy the Pavlova Cupcakes within 1-2 hours for optimal texture; store in the fridge, covered, for up to 1 day.

Freezer: Freeze unfilled meringue cups in an airtight container for up to 1 month. When ready to serve, thaw them at room temperature and add toppings fresh.

Reheating: There’s no need to reheat; serve your Pavlova Cupcakes chilled or at room temperature after thawing for the best experience.

Pavlova Cupcakes With Raspberry Sauce Recipe FAQs

What type of egg whites should I use for this recipe?
Absolutely! For the best results, use large egg whites that are at room temperature. This allows for maximum volume when whipping them, creating the light and airy texture characteristic of pavlova.

How should I store leftover Pavlova Cupcakes?
To preserve their delightful crispiness, store the baked meringue cups in a cool, dry place in an airtight container for up to 3 days. If they’re topped with whipped cream, it’s best to enjoy them within 1-2 hours; otherwise, keep them in the fridge, covered, for up to 1 day.

Can I freeze Pavlova Cupcakes?
Yes, you can freeze the unfilled meringue cups! Place them in an airtight container and freeze for up to 1 month. When you’re ready to enjoy, simply thaw them at room temperature before adding your whipped cream and raspberry sauce, ensuring they stay crisp.

Why did my meringues collapse?
Oh no! A common issue with meringues is collapsing. This can happen if the egg whites weren’t whipped to stiff peaks or if they were exposed to moisture. Always ensure your mixing bowl and beaters are completely grease-free, and cool them in the oven to maintain their structure.

Are these Pavlova Cupcakes suitable for gluten-free diets?
Very much so! This recipe is naturally gluten-free, catering to those with gluten sensitivities. Just ensure you confirm that any stored ingredients, like sugar or cornstarch, are labeled gluten-free as well, and you’ll have a crowd-pleasing dessert for everyone.

Can I use a fruit other than raspberries for the sauce?
Certainly! Feel free to swap in blueberries, strawberries, or even a medley of tropical fruits for your raspberry sauce. Just keep the sugar and lemon juice ratios similar to achieve that perfect balance of sweetness and acidity.

Pavlova Cupcakes with Raspberry Sauce for Spring Delight

Delight in these Pavlova Cupcakes With Raspberry Sauce, perfect for spring celebrations and gluten-free diets.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 2

Cooling Time 2

Total Time 4 15

Course Dessert

Cuisine Australian

Servings 12 cupcakes

Calories 150 kcal

Equipment

Mixing bowl
Whisk
Baking sheet
Parchment paper
Saucepan

Ingredients

For the Meringue Base

9 large egg whites Ensure they are at room temperature
1/4 tsp kosher salt Enhances flavor and stabilizes egg whites
2 cups granulated sugar Adds sweetness and glossy finish
1 Tbsp potato starch or cornstarch Provides stability
1 Tbsp white distilled vinegar Stabilizes meringue
1 tsp pure vanilla extract Infuses delightful flavor

For the Raspberry Sauce

12 oz fresh or frozen raspberries Use for zesty sauce
1/4 cup granulated sugar Sweetens the sauce
1 Tbsp potato starch or cornstarch Thickens the sauce
1/2 lemon juice Balances sweetness with acidity

For Serving

whipped cream Consider dairy-free options

Instructions

Directions

Preheat the Oven: Set your oven to 250°F (120°C) and line a baking sheet with parchment paper.
Whip the Egg Whites: In a clean mixing bowl, add the egg whites and kosher salt. Beat until soft peaks form (about 3-5 minutes).
Add Sugar Gradually: Slowly incorporate granulated sugar, 1 tablespoon at a time, until stiff peaks form (8-10 minutes).
Fold in Ingredients: Gently fold in potato starch, white vinegar, and vanilla extract.
Shape the Meringue Cups: Create cupcake shapes on the prepared baking sheet with the meringue mixture.
Bake to Perfection: Bake for 1.5 to 2 hours, then cool inside the oven for 1-2 hours.
Cook the Raspberry Sauce: Combine raspberries, sugar, potato starch, and lemon juice in a saucepan over medium heat until thickened (5-7 minutes).
Assemble Before Serving: Top each meringue cup with whipped cream and drizzle with raspberry sauce.

Notes

For best texture, avoid adding toppings until just before serving. Use fresh mint for garnishing if desired.

Keyword cupcakes, gluten-free, Passover, Pavlova, raspberry sauce, spring dessert