Meringue Frosted Cupcakes Recipe

Meringue frosted cupcakes

  • makes 12
  • Easy

Liven up party food with perfect peaks of meringue in our best ever cupcake recipe. Added sweetness comes from desiccated coconut and a base of raspberry jam



  • butter 175g
  • golden caster sugar 175g
  • caster sugar 175g
  • vanilla extract 1 tsp
  • eggs 9
  • plain flour 175g
  • baking powder 1 tsp
  • milk 150ml
  • raspberry jam  12 tsp
  • dessicated coconut 85g


  • Step 1

    Heat oven to 180c/fan 160c/gas 4 and line a 12-hole muffin tin with cases.


  • Step 2

    Beat together 175g softened butter, 175g golden caster sugar and 1 tsp vanilla extract until light and fluffy.

  • Step 3

    Beat in 1 egg, followed by 4 egg yolks, then beat in 175g plain flour, 1 tsp baking powder and 150ml milk until smooth. Divide two thirds of the mix evenly between the cases, then add 1 tsp of raspberry jam to each. Divide the remaining mix over the top, smoothing so no jam is visible. Bake for 20 mins. Cool a little and transfer to a baking sheet.

  • Step 4

    Lower oven to 110c/fan 90c/gas ½. Beat 4 egg whites until stiff then, still whisking, gradually add 175g caster sugar.


  • Step 5

    Beat until thick and shiny, then fold in 85g desiccated coconut and spoon on top of each cake.

  • Step 6

    Bake for 30 minutes, then cool and serve.