Alright, let’s talk Eton Mess Cupcakes. Normally, Eton Mess is a dessert that’s all about being messy on a plate—whipped cream, strawberries, meringue, the works. But what if you want to keep all that yumminess without the chaos?

Boom. Eton Mess Cupcakes.

They’re cute, a little fancy, and way easier to handle at a party. And they look amazing, don’t they?

6 cupcakes with whipped topping and strawberry puree drizzled on top on a linen table cloth.

Easy Eaton Mess Cupcakes

What You’ll Need

Here’s the lowdown on the ingredients. Don’t be intimidated by the list. These are simple ingredients in three components. I’ve given tips and tricks below to make this cupcake recipe even easier.

For the cupcakes: Self-rising flour (or make your own with all-purpose), butter, powdered sugar (regular sugar works too), eggs, cream, and vanilla.
For the cream: Heavy whipping cream and a little powdered sugar to sweeten it up.
For the filling and topping: Fresh strawberries, more powdered sugar, and meringues. You can buy the meringues or make your own.

****Check out the printable recipe card below for exact ingredient amounts, and detailed step-by-step instructions with notes to make it perfect every time.

Whipping Up These Dessert Cupcakes

Step 1: Bake the Cupcakes: Mix up the cupcake batter, scoop it into liners, and bake until they’re golden and cooked through. Let them cool completely.

Step 2: Make the Strawberry Filling: Blend up some strawberries, strain the puree, and turn it into a simple jam. Save a little for drizzling.

Step 3: Whip the Cream: Chill your bowl and whip the cream with powdered sugar until you’ve got nice peaks.

Step 4: Assemble the Cupcakes: Scoop out a bit of the center, fill with the strawberry jam, and pipe the whipped cream on top.

Step 5: Decorate: Add crumbled meringue, a drizzle of strawberry sauce, and a few fresh berries for the perfect finishing touch.

Tips and Tricks to Nail It

Meringue Tips

Store-bought is fine. We’re all busy, right? But if you want to make your own, it’s not that hard—just make sure your bowl is squeaky clean, or the egg whites won’t whip properly. Seriously, there can’t be even a speck of grease or fat or the eggs won’t whip up nicely.
Keep any extras in an airtight container at room temperature so they stay nice and crispy. Nobody wants soggy meringue.

Strawberry Filling 101

Fresh strawberries are the best for flavor. But if you’ve got a jar of jam hanging out in your fridge, that works too. Just thin some of it out with a bit of water so it’s drizzle-ready for the tops.
Want it extra smooth? Strain the strawberry puree to get rid of the seeds. It’s a little extra effort, but your drizzle game will be strong.

Tips For Whipping The Cream

Chill your cream and your bowl before you start. Trust me, it makes whipping so much easier.
Stop whipping as soon as you get stiff peaks. If you go too far, you’ll end up making homemade butter, and nobody wants that on a cupcake.

How to Store These Airy Beauties

When these are assembled, they are fridge-only cupcakes.

In the fridge: Once assembled, pop them into an airtight container and refrigerate. They’ll stay good for about two days, but honestly, they’re best eaten fresh.
Don’t freeze them: Whipped cream just doesn’t freeze well. The texture gets weird on thawing, and the meringue loses its crunch. It’s not worth it.

More Tips On The Cupcakes

Prep ahead: You can bake the cupcakes, whip the cream, and make the strawberry puree a day ahead. Just don’t assemble them until you’re ready to serve, so everything stays fresh.
No meringue? No worries: If you can’t find meringues, skip them. You’ll still have a solid dessert. Or, if you’re up for it, make your own (I’ll link a recipe for that, too).
Decorating tip: A few mint leaves and some sliced strawberries on top can make these look next-level fancy with almost zero effort.

Why This Eton Mess Cupcake Recipe Works

These cupcakes are everything we love about Eton Mess but way easier to eat. You get the soft cupcake, the sweet strawberry filling, the whipped cream on top, and those crunchy little meringue bits. They’re the perfect mix of fancy and fun, without being a pain to make.

So, go on, give them a shot! When you’re done, send me pics—I want to see how awesome yours turn out! Thanks for stopping by The Salty Pot and I hope you have a great day!

~Joanne

Eton Mess Cupcakes

Yield: 6 servings

These Eton Mess Cupcakes are a fun twist on the classic British dessert! Soft, fluffy cupcakes filled with sweet strawberry jam, topped with whipped cream, crunchy meringue pieces, and a drizzle of strawberry sauce. Perfect for any occasion and easier to eat than the traditional messy version!

Ingredients

FOR THE CUPCAKE BATTER:
2 eggs
3 oz. butter
½ cup powdered sugar
1 teaspoon baking powder
2 tbsp. Heavy Whipping Cream
1 tsp. vanilla extract
1 cup flour.
FOR THE WHIPPED CREAM:
1 cup Heavy Whipping Cream
1 ½ tablespoons powdered sugar.
FOR THE FILLING AND DRIZZLE TOPPING:
1 cup strawberries + a few berries for decoration
½ cup powdered sugar
2 meringues, broken into small pieces.

Instructions

PREP: Preheat the oven to 356°F. Prepare a muffin tin by lining it with cupcake liners.

1. Place room-temperature butter, eggs, powdered sugar, and two tablespoons of cream in a bowl. With a mixer, beat the mixture until
smooth.

2. Add the flour and mix the batter with a spatula.

3. Using a teaspoon, fill the muffin wells to ⅔ of the total volume and bake in the oven for 18-20 minutes. Check for doneness with a toothpick.
Cool the muffins completely on a rack.

4. For the filling, puree the strawberries in a blender or with an immersion blender. Set aside three tablespoons of the puree and strain it through a
sieve. This will be the strawberry sauce. Mix the rest of the strawberry puree with powdered sugar and bring to a boil in the microwave. The filling should be thick and bubbly. Let cool because it will be hot as lava!

5. While the filling is cooling, pour the cream into a cold bowl with high sides, and add the powdered sugar. Whip the cream for about 6 minutes until stiff peaks. (see notes on make-ahead instructions).

5. Using the handle of a vegetable or a wooden spoon, poke a hole in the cupcakes. Be careful not to poke to the bottom of the cupcake.

6. Fill the holes with the jam.

7. Transfer the cream to a pastry bag with a piping nozzle. (see notes). Cover the cupcake caps, and decorate them with pieces of broken meringue, fresh berries, and mint, and drizzle the reserved strawberry sauce over them.

Notes

Chill Everything for the Cream: Keep your cream, mixing bowl, and whisk cold for the best whipping results.

Don’t Overfill the Liners: Fill the cupcake liners only about ⅔ full to avoid overflow in the oven.

Prep Ahead: You can bake the cupcakes, make the filling, and whip the cream the day before. Assemble just before serving for the best textures.

Strain the Puree: For a smooth strawberry sauce, strain the puree to remove seeds—it makes drizzling so much easier.

DIY Meringue: If you can’t find store-bought meringues, make your own ahead of time (I’ll link a recipe in the body of the post). Store them in an airtight container to keep them crisp.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 523Total Fat: 32gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 146mgSodium: 257mgCarbohydrates: 54gFiber: 2gSugar: 34gProtein: 7g

All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.