Popular in Recipes

Meringue-Topped Raspberry Cupcakes

Raspberry liqueur in the recipe brings a light, fruity flavor to these cupcakes crowned with a crisp meringue topping.

Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE

Reviews (0)

3.0 by 12 people

Rate This!

  • Makes: 12 servings
  • Prep: 25 mins
  • Cool: 5 mins
  • Bake: 23 mins to 25 mins 350°F

Meringue-Topped Raspberry Cupcakes

Directions

  1. Preheat oven to 350 degrees F. Line twelve 2-1/2-inch muffin cups with paper bake cups or lightly coat muffin cups with nonstick spray for baking; set pan aside.
  2. In a small bowl, stir together flour, baking powder, and salt; set aside. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup sugar. Beat on medium to high speed for 1 minute. Add egg, egg yolks, raspberry liqueur, and vanilla; beat until combined. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
  3. Spoon batter into the prepared muffin cups, filling each about three-fourths full. Bake for 15 minutes. Meanwhile, wash beaters thoroughly.
  4. In a medium bowl, combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add the 2/3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
  5. Pipe or spoon meringue on top of cupcakes. If desired, place a raspberry on top of each cupcake, pressing into meringue. Bake for 8 to 10 minutes more or until meringue is lightly browned.
  6. Cool cupcakes in pan on a wire rack for 5 minutes. Remove from pan; cool slightly. Serve warm. (Or cover loosely and chill for up to 4 hours before serving.) Makes 12 cupcakes.
Oops, we're sorry. Something went wrong. Please try again later.
Oops, we're sorry. Something went wrong. Please try again later.
Share your take on this idea!
Upload your photo here.
CLOSE
rate this recipe!
add review

Reviews (1)

12 Ratings
1189 Days Ago
I was incredibly excited for these cupcakes and then really disappointed. The cupcakes themselves had no discernible raspberry flavor. Maybe it's because I used raspberry juice instead of the liquer (which the recipe says you can do). I did, however, like the unique meringue topping. I may make them again, I just won't get excited about having a raspberry flavor.

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close