heat the honey in a small saucepan over medium-low heat, for 10 - 12 mins or so until it begins to simmer. allow to simmer for five minutes or so. as the honey simmer, using a stand mixer, start whipping your egg whites with the lemon juice and vanilla extract.
once honey is done simmering, slowly pour the hot honey into the stand mixer bowl, continuing to whisk with the egg whites. you’ll want to mix for 4-5 minutes or so depending on your mixer, until the egg whites become fluffy and form stiff peaks. be careful not to over mix!
once you’ve whipped the meringue frosting into stiff peaks, remove the bowl from the stand and fold in carefully the raspberry jam, ensuring the meringue is evenly covered with jam.
allow your cupcakes to cool, either on the counter or in the fridge/freezer before you attempt to frost them. once they’re completely cooled, using a knife or a piping bag if you prefer, to frost the cupcakes, piling the meringue on top of each one generously.
to finish it off (optional), zest an extra lemon and sprinkle the zest in the middle of each cupcake, or top with a raspberry. best served fresh/immediately. because of the nature of the meringue frosting, these do not keep very well for more than a day or two.