Easy Raspberry Meringue Pie Cupcakes – a delicious recipe with Frozen Raspberries, Mix, Raspberry Jello, Eggs, Oil, Water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F. Put cupcake liners into your muffin tins (you'll need 24 total).
2
In a mixer, whip the raspberries for 1 minute, or until they start to get broken up. Add in cake mix, 1/2 of the box of raspberry Jello, eggs, oil and water. Whip for 2 minutes. Fill cupcake liners and bake for 20-25 minutes. Cool completely.
3
Meanwhile whip egg whites and cream of tartar together. When you get soft peaks, add in the rest of the Jello packet while continuing to whip. Gradually add in sugar, 1 Tablespoon at a time until you get to a stiff peak. Pipe onto cupcakes just like frosting.
4
Turn oven heat up to 425F and bake cupcakes/meringue for 2-4 more minutes. Take out and let cool.
683
kcal
Calories
53
g
Fat
33
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cups Frozen Raspberries, 1 box Funfetti Cake Mix (18.5 Oz) --or Try Chocolate For Chocolate Raspberry, 1 box Raspberry Jello (3 Ounce Box), Divided Use, 3 whole Eggs, and more.
Yes, Easy Raspberry Meringue Pie Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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