Let’s walk through the process:

Make the Pavlova:

1. Preheat and Prep: Preheat oven to 300°F (150°C) and line 2 standard 12-cup muffin tins with liners.

2. Whip Egg Whites: In the large bowl of a stand mixer fitted with the whisk attachment, beat egg whites and salt on medium speed until frothy.

3. Gradually Add Sugar: With the mixer running, very slowly add the granulated sugar and continue to beat until the egg whites are thick, glossy, and hold a stiff peak, 5 to 7 minutes. This is crucial for a stable meringue.

4. Add Starch, Vinegar, and Vanilla: Add the potato starch (or cornstarch), vinegar, and vanilla extract and continue to beat until just combined.

5. Pipe Meringue: Transfer the meringue to a piping bag fitted with a large star tip (or you can simply spoon it). Pipe the meringue into the cupcake liners, filling them to the top.

6. Bake: Place the muffin tins in the oven and immediately reduce the oven temperature to 250°F (120°C). Bake the Pavlovas until risen and set, 30 minutes.

7. Cool in Oven: Turn off the oven and let the Pavlovas cool completely inside the oven for 1 hour. Try not to open the oven door during baking or cooling. This slow cooling process helps to prevent cracking.

Make the Raspberry Sauce:

1. Combine Ingredients: While the Pavlovas are baking, make the raspberry sauce. In a medium pot over medium heat, combine the raspberries, granulated sugar, potato starch (or cornstarch), and lemon juice.

2. Cook and Stir: Bring the mixture to a boil, stirring often, and cook until the raspberries are completely broken down, 6 to 8 minutes.

3. Strain Sauce: Strain the sauce through a fine-mesh strainer into a medium bowl; discard the solids (seeds).

4. Cool: Let the sauce cool completely.

Assemble the Pavlova Cupcakes:

1. Top with Whipped Cream: Once the Pavlovas and the raspberry sauce are completely cool, top each Pavlova with a dollop of whipped cream.

2. Drizzle with Sauce: Spoon the raspberry sauce over the whipped cream.