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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract, lychee juice, and rose water.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
For the raspberry meringue buttercream, combine the egg whites and sugar in a heatproof bowl. Place the bowl over a pot of simmering water and whisk constantly until the sugar is dissolved and the mixture reaches 160°F (70°C).
Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Calories per serving: Approximately 300 kcal | Servings: 12 cupcakes
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