There’s something about pavlova that feels special, like it’s meant for celebrations.
I remember the first time I made pavlova—my kitchen was a mess, egg whites everywhere, but the moment I took that first bite of crisp-on-the-outside, marshmallow-soft-on-the-inside perfection, I was hooked.
Since then, I’ve been on a mission to create fun, gluten-free desserts that don’t just taste great but make people smile.
These pavlova cupcakes with raspberry sauce are my go-to when I want something light, fruity, and a little fancy—but without the fuss!
Tips & Variations
- Berry Swap: If raspberries aren’t available, try strawberries, blueberries, or even a tropical mango sauce.
- Dairy-Free Whipped Cream: Top each cupcake with a dollop of coconut whipped cream before adding the sauce for extra indulgence.
- Make it Citrus-y: Add a touch of grated lemon or lime zest to the meringue for a citrus twist.
- Chocolate Lovers: Drizzle some melted dark chocolate over the finished cupcakes for a fancy touch.
Serving Suggestions
I love serving these at brunch or as a light dessert after a big meal. The bright raspberry sauce adds the perfect amount of tanginess, balancing out the sweetness of the pavlova. They also look beautiful on a platter—like something you’d find in a fancy bakery.
Pavlova Cupcakes with Raspberry Sauce
- Total Time: 1 hour 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, airy pavlova cupcakes topped with a tangy raspberry sauce. A naturally gluten-free dessert that’s as beautiful as it is delicious!
Ingredients
For the Pavlova Cupcakes
- 4 large egg whites, room temp
- 1 cup granulated sugar
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 tbsp cornstarch (gluten-free certified)
For the Raspberry Sauce
- 2 cups fresh raspberries (local, if possible!)
- 2 tbsp honey or maple syrup
- 1 tsp lemon juice
- 1 tbsp water
- 1 tsp cornstarch
Instructions
- Preheat & Prep
Preheat the oven to 250°F. Line a cupcake pan with parchment liners (regular paper liners will stick). - Whip the Egg Whites
In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture becomes glossy and holds stiff peaks. - Fold in Flavor
Gently fold in the vinegar, vanilla extract, and cornstarch until combined. Be careful not to deflate the egg whites. - Shape & Bake
Spoon the meringue mixture into the lined cupcake pan, creating small nests in the center of each. Bake for 1 hour, then turn off the oven and leave the cupcakes inside for another hour to cool slowly. - Make the Raspberry Sauce
While the pavlovas bake, combine raspberries, honey, lemon juice, and water in a small saucepan over medium heat. Simmer for 5 minutes, mashing the raspberries as they cook.
In a small bowl, mix 1 tsp cornstarch with a little water to make a slurry, then stir it into the sauce. Cook until slightly thickened. Let cool. - Assemble
Once the pavlova cupcakes are fully cooled, spoon a generous amount of raspberry sauce into the center of each. Garnish with a few fresh raspberries for that extra pop.
Notes
Use parchment liners to prevent sticking. Allow cupcakes to cool completely in the oven to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 95
- Sugar: 18g
- Sodium: 20mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
