Sweet Pea Cupcakes with Swiss Meringue Frosting

As mother’s day approaches tomorrow, I’ve been looking at different recipes that sound like a great mother’s day brunch or tea food, since I love brunch and afternoon tea. I found a few things that sounded great, but these sweet pea cupcakes with swiss meringue frosting really stood out to me. They sounded so incredibly sweet. Not to mention, I’ve never had sweet peas in a baked good, so that right there piqued my interest.


In this recipe, you beat the egg whites until stiff, gently folding in the remaining ingredients so you end up with a lighter cake, though the addition of the pea puree does give them a bit of structure and some added moisture. They’re lightly sweetened, but the swiss meringue frosting adds to that sweetness. I personally loved the frosting. To me it’s reminiscent of marshmallow cream.


These cupcakes look so dainty and pretty. They definitely look like a springtime dessert. They’d look really pretty decorated with sliced strawberries, pea tendrils, or flowers. I ate mine with a cup of green tea and it was great. Just remember, if you want a completely smooth cake, puree the peas longer. They’ll add a lovely green color that looks completely natural. Happy Mother’s day!



Prep Time: 33 mins

Cook Time: 17 mins

Serves: 12


1 cup all-purpose flour

1 tsp baking powder

1/2 tsp fine sea salt

2 cups (or a 10 oz bag) frozen sweet peas

1/4 cup unsweetened applesauce

1 tbsp lemon zest

3 large eggs, separated

1/2 cup sugar


2 large egg whites

1/2 cup sugar

1/2 tsp cream of tartar

1/2 tsp vanilla extract

1 pinch fine sea salt

FOR THE CUPCAKES: Preheat oven to 350 degrees F. Either coat a regular size muffin tin with non-stick spray or use cupcake/muffin liners; set aside.

In a medium bowl, whisk together flour, baking powder, and 1/2 tsp salt; set aside.

Place peas in a microwave container; cook on HIGH until just tender about 3 minutes. If you’re using frozen peas and they put microwave instructions on the bag, use those instructions instead. Drain peas; rinse under cold water. Drain again; transfer to a blender or food processor. Add applesauce, lemon zest, and egg yolks; puree mixture until completely smooth, about 90 seconds.

In a bowl of an electric mixer fitted with a whisk attachment, whisk three egg whites on medium speed until soft peaks form. Increase speed to medium-high; gradually add 1/2 cup sugar, whisking until stiff, glossy peaks form.

Pour pureed pea mixture over whipped whites; fold together as gently as possible with a wooden spoon. Sift reserved flour mixture over the pea mixture; mix together as gently as possible. Evenly divide batter among prepared muffin holes. Bake until cupcakes pull away from sides of pan or a toothpick comes out clean, about 17 minutes; remove to a wire rack to cool.

FOR THE SWISS MERINGUE FROSTING: Meanwhile, place two egg whites, 1/2 cup sugar, and the cream of tartar in the heatproof bowl of an electric mixer; set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 2 minutes.

Transfer bowl to the electric mixer fitted with the whisk attachment; beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5-7 minutes. Add vanilla and pinch of salt; mix until combined.

Decorate each cupcake with about 2 tbsp frosting using an offset spatula or a piping bag.


Recipe from Weight Watchers Online. 5 WW points per cupcake.





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