Easy Raspberry Meringue Pie Cupcakes

Preheat oven to 350F. Put cupcake liners into your muffin tins (you’ll need 24 total).

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.

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.

Turn oven heat up to 425F and bake cupcakes/meringue for 2-4 more minutes. Take out and let cool.