Photo of Sweet Pea Cupcakes with Swiss Meringue Frosting by WW

Sweet Pea Cupcakes with Swiss Meringue Frosting

6 - 7
PersonalPoints™ per serving
Total Time
1 hr 20 min
33 min
30 min
They might look like mint cupcakes but don’t be fooled by the green hue. These cupcakes are super-moist and super-sweet thanks to sweet peas!


Olive oil cooking spray

4 spray(s)

All-purpose flour

1 cup(s)

Baking powder

1 tsp(s)

Sea salt

½ tsp(s), fine variety

Uncooked peas

2 cup(s), fresh English variety (or a 10 oz bag frozen English peas)

Unsweetened applesauce

¼ cup(s)

Lemon zest

1 tbsp(s), finely grated

Raw egg(s)

3 large, separated


1 cup(s), divided

Egg white(s)

2 egg white(s), large

Cream of tartar

½ tsp(s)

Vanilla extract

½ tsp(s)

Sea salt

1 pinch, fine variety


  1. Preheat oven to 350°F. Coat a regular-size muffin tin with cooking spray; set aside.
  2. In a medium bowl, whisk together flour, baking powder and 1/2 tsp salt; set aside.
  3. Place peas in a microwavable container; cook on HIGH until just tender, about 3 minutes (will vary depending on strength of your microwave). Drain peas; rinse under cold running water. Drain again; transfer to the jar of a blender. Add applesauce, lemon zest and egg yolks; puree mixture until completely smooth, about 90 seconds.
  4. 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 c sugar, whisking until stiff, glossy peaks form.
  5. Pour pureed pea mixture over whipped whites; fold together as gently as possible with a wooden spoon. Sift reserved flour mixture over pea mixture; mix together as gently as possible. Evenly divide batter among prepared muffin holes. Bake until cupcakes pull away from sides of pan, about 17 minutes; remove to a wire rack to cool.
  6. Meanwhile, to make frosting while cupcakes are baking, clean mixing bowl. Place two egg whites, remaining 1/2 c sugar and 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.
  7. Transfer bowl with frosting to 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 salt; mix until combined.
  8. Decorate each cupcake with about 2 Tbsp frosting using an offset spatula or use a piping bag.
  9. Serving size: 1 cupcake


Notes –For a pretty presentation, serve with sliced strawberries and fresh mint. Or topped with pea tendrils.