Eton Mess Cupcakes – the classic British Summertime dessert in cupcake form!
Soft and fluffy vanilla cupcakes filled with strawberry jam, topped with vanilla buttercream, crushed meringue, a fresh strawberry and strawberry sauce.
When I made this Eton Mess a couple of weeks ago, I was reminded of a recipe I used to make years ago when I had lots of strawberries to use up – Eton Mess cupcakes.
Looking back on my recipe notes, I first made these cupcakes back in 2014 for my son’s Birthday. They are very similar to these strawberries and cream cupcakes, but I couldn’t resist sharing the recipe with you anyway.
I made these cupcakes this week and everyone loved them – they were as good as we remembered.
The base is a light and fluffy vanilla cupcake with a strawberry jam centre (you could use freshly whipped cream instead if you like).
The cupcakes are topped with a swirl of light and fluffy vanilla buttercream, a fresh strawberry and strawberry sauce. They are as heavenly as they sound!
tips for making these eton mess cupcakes
- Make sure all your ingredients are at room temperature before you bake the cupcakes.
- Use the best quality vanilla extract you can get your hands on for the cupcakes and the buttercream – it really does make a huge difference.
- When making the buttercream, beat it on high speed for between 5-10 minutes – this will make sure the sugar particles dissolve for incredibly light as air, fluffy buttercream that melts in your mouth.
- To keep these cupcakes as simple as possible, I use good quality ready made strawberry sauce. You don’t have to add this, but it’s so good!
- Instead of filling the cupcakes with strawberry jam, you could use softly whipped cream instead.
- You could whip the cream and fold in a tablespoon or two of jam and a few drops of vanilla extract.
want to see more recipes featuring strawberries?
MORE CUPCAKE RECIPES
I hope you love this recipe as much as we do! If you made these Eton Mess Cupcakes, I would love to hear from you. Please rate the recipe out of 5 by clicking on the star in the recipe card below.
If you would like to show me a photo of your creation, please tag me on Instagram @sweetsavouryblog
- FOR THE CUPCAKES
- 200g soft butter
- 200g caster sugar
- 3 medium eggs, beaten
- 2 tsp vanilla extract or bean paste
- 200g self-raising flour
- 1 tsp baking powder
- FOR THE BUTTERCREAM
- 150g unsalted butter
- 300g icing sugar, sifted
- 1 tsp vanilla extract or bean paste
- 1-2 tbsp milk
- TO FILL THE CUPCAKES
- 150g strawberry jam
- FOR DECORATION
- 12 fresh strawberries
- 4 crushed meringue nests
- ready made strawberry sauce
- Preheat the oven to 180C/160Fan/350F. Line a 12 hole cupcake tin with liners.
- In a large mixing bowl, beat the butter, sugar, eggs, vanilla, flour and baking powder together until the batter is smooth.
- Spoon the mixture into the cupcake tray, filling them about 2/3 full. Bake for about 20 minutes or until they are risen, golden and spring back when lightly pressed.
- Remove the cupcakes from the tray and place on a wire rack to cool completely.
- To make the buttercream, beat the butter and half of the icing sugar together until the mixture is smooth and lump free. Add the remaining icing sugar, vanilla and milk and beat on high speed until very light and fluffy.
- Using an apple corer or a sharp knife, remove a small piece of sponge from the middle of each cake. Fill the hole with strawberry jam. Using a piping bag fitted with a 1M piping tip, frost the cupcakes. Top each one with crushed meringue, a fresh strawberry and a drizzle of strawberry sauce.
Instead of filling the cupcakes with jam, you could use softly whipped cream instead.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 487Total Fat 21gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 7gCholesterol 76mgSodium 304mgCarbohydrates 72gFiber 2gSugar 57gProtein 4g
Calories and nutritional information are calculated by a third party application and should be viewed as indicative figures only.