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    Home - Cupcakes

    Published: May 20, 2015 Β· Modified: Oct 5, 2021 by Amanda Powell Β· This post may contain affiliate links.

    Pavlova Cupcakes

    Jump to Recipe Print Recipe

    These pavlova cupcakes are a light and refreshing way to eat two of your favorite desserts. Airy meringue nests are filled with clouds of whipped cream and topped with the freshest in-season berries.Β 

    Pavlova cupcakes with honey-sweetened whipped cream

    I've been planning out my schedule for my big move at the end of the year. I'm one of those people who needs to plan things out exactly. When I am going to start selling my stuff, organizing everything according to how I will sell them (online, garage sale, auction), what can be donated, and how I am going to transport the bigger items (I decided to just rent a moving truck from somewhere like U-Haul). With most things in life, I like to just let things happen organically, but when it comes to big changes, I tend to hyper plan every single detail.

    The prospect of moving and knowing it is finally happening really excites me. Β Before I had N, I moved around a lot and really loved it. I was able to experience so many different lifestyles and staying in one place too long actually makes me nervous. One thing I really miss is that cleansing feeling of condensing my life to just two suitcases. It forces you to really think about what is important in your life and let go of this obsession with material possessions. It's so freeing. Of course, I won't be able to do that this time. Not that I can't let go, but for economic reasons. I'm not that young kid with only a couple of bills and the ability to spend whatever I needed to replace two or three seasons worth of clothes as I go along. Plus, I will admit, I'm so attached to some of my food props.

    Pavlova cupcakes make a wonderfully light and sweet treat.

    In my effort to cut back on what I will need to organize before the move, I've stopped buying physical cookbooks and borrowing them from cookbooks. It's been a lot of fun because they have books I would never buy, but now that I can look through it for free, I find myself coming home with maybe 5 - 6 books at a time and discovering some really great inspiration. One recipe that really stuck with me was this meringue "cupcake" which was a meringue piped into a cupcake tin and swirled at the top like frosting, so when you took it out, it looked just like a cupcake. The recipe called for you to split open the meringue cupcake and fill with a berry compote. It was so freaking neat that I saved a photo of it on my phone.

    Pavlova cupcakes - a sweet mashup of two classic summery desserts

    From that photo, I decided to make these pavlova cupcakes. I wanted to have an actual cupcake, but I also wanted that meringue topping. But why not make it something light and fun by turning that meringue top into a pavlova - which also helps keep the cupcake from seeming too dry.

    I am seriously in love with these pavlova cupcakes. The meringue has a nice light crunchy outside and chewy, marshmallowy inside. And the honey-sweetened whipped cream and berries just make everything to light and bright. I made a few different desserts when I made these cupcakes, and I keep coming back to have another of these cupcakes.

    I used my favorite cupcake recipe, but substituted half the all-purpose flour with cake flour for a more delicate crumb, but feel free to use just one type of flour. Coconut whipped cream also works really well in place of regular whipped cream here, especially with the honey. Feel free to use any berries or fruit you have on-hand.

    Pavlova cupcakes

    Pavlova Cupcakes Recipe

    Pavlova cupcakes with honey-sweetened whipped cream

    Pavlova Cupcakes

    Amanda Powell
    Print Recipe Pin Recipe
    Course cupcakes
    Cuisine American
    Servings 12 cupcakes

    Ingredients
      

    For the Meringue

    • β…” cup granulated sugar
    • 2 egg whites
    • Β½ teaspoon vanilla extract

    For the Cupcakes

    • ΒΎ cups all-purpose flour
    • ΒΎ cups cake flour
    • 1Β½ teaspoon baking powder
    • Β½ teaspoon salt
    • 1 stick unsalted butter room temperature
    • ΒΎ cup sugar
    • 1Β½ teaspoon vanilla extract
    • 3 large eggs room temperature
    • Β½ cup buttermilk room temperature

    For the Whipped Cream

    • Β½ cup chilled heavy cream
    • 1 tablespoon honey

    For the topping

    • Mixed berries

    Instructions
     

    For the Meringue

    • Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
    • Beat the egg whites until soft peaks form. While they are beating, lightly heat the sugar in a saucepan on medium for about 3 – 4 minutes, just before the sugar begins to melt. Slowly add the heated sugar and beat until the eggs become glossy and stiff, about 5 minutes. Add the vanilla extract and beat to combine.
    • Fill a piping bag fitted with a round tip with the meringue. Place small dots of meringue on the bottom corners of the parchment paper so it will stick to the baking sheet. Pipe a nest by piping two 2 Β½ inch circles on top of one another. Repeat until you have 12 nests.
    • Bake for about 2 Β½ hours to dry out the meringue. Set aside.

    For the Cupcakes

    • Preheat the oven to 350 degrees F, line a cupcake liner with liners.
    • Whisk both flours, baking powder, salt together in a medium bowl. Set aside.
    • Beat the butter and sugar together until light and fluffy. Add the egg and vanilla extract and mix well. Alternate between adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
    • Evenly distribute the batter among the liners. Bake for about 15 – 18 minutes, or until a light golden brown and the tops spring back when lightly pressed.

    For the Honey Whipped Cream

    • Pour the heavy cream into a chilled mixing bowl of a stand mixer fitted with a chilled whisk. Beat until the cream thickens and stiffens. Add the honey and beat to incorporate.

    Assemble

    • Smear whipped cream over the tops of the cupcakes. Place the meringue nests onto each cupcake and fill with more whipped cream. Top with berries.

    Notes

    Cupcakes are best eaten the same day they are assembled. If you wish to make this ahead of time, you can make the meringue and cupcakes up to two days ahead of time, store both in air tight containers. You may make the whipped cream up to 8 hours ahead, store in an air tight container in the refrigerator, and rebeat just prior to assembly.
    Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
    Mixed berry pavlova cupcakes

    More Cupcake Recipes

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    About Amanda Powell

    Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

    Reader Interactions

    Comments

    1. Maria says

      March 09, 2016 at 10:01 am

      I would be very grateful if you could tell me the conversion in grs. Thank you very much. Maria

      Reply
      • Amanda says

        March 09, 2016 at 9:40 pm

        Hi Maria, unfortunately, I can't give you the exact conversion in grams, but there should be a conversion chart under "Kitchen Resources" in the "Recipes" drop down menu!

        Reply
        • Maria says

          March 10, 2016 at 5:07 am

          Thank You!

    2. Kaylene @ The Links Site says

      June 09, 2015 at 5:31 am

      Yum, two of my favourite things merged into one! Pinning this to try later!

      Reply
    3. Joanne Bruno says

      May 24, 2015 at 9:34 pm

      I definitely have a love/hate relationship with moving. LOVE because it forces you to get rid of things but HATE because it totally disrupts everything in your life for weeks. I really should start taking out cookbooks from the library more...I feel like there is so much inspiration just waiting for me there! And OOOHHHHH these cupcakes. The pavlova topping is so fun and unique!

      Reply
      • Amanda says

        May 24, 2015 at 10:34 pm

        Yeah, I'm kinda nervous about moving cause I want to plan, but there's so much to do that I don't know what I should be doing first! These cupcakes are ace, I know you'd love them

        Reply
    4. Elizabeth @ SugarHero.com says

      May 22, 2015 at 1:37 am

      This is such a genius idea! I love cupcakes, I love pavlovas...match made in heaven!
      And hey, I'm moving too! We're moving several states away in August. I last moved 5 years ago and since then have accumulated a TON of stuff...I'm scared! I think I need to follow your lead and start planning early too. πŸ˜€

      Reply
      • Amanda says

        May 22, 2015 at 9:34 am

        Yes, cupcakes and pavlovas are secret soul mates! Oh, what state are you moving to? It's so easy to accumulate things isn't it? And it's so hard to let go of any of it! At least, I don't want to. I have maybe 5 things I can easily part with, the rest, not so much.

        Reply
    5. Christina @ Bake with Christina says

      May 21, 2015 at 9:41 pm

      Those cupcakes look PERFECT, Amanda!! Would love to take a huge bit out of one right now! Pinned πŸ™‚

      Reply
      • Amanda says

        May 21, 2015 at 9:42 pm

        Thank you! Trust me, they taste even better!

        Reply
    6. June Burns says

      May 21, 2015 at 8:36 am

      What cool cupcakes! I'm a fan of pavlova, so I think I'd like these πŸ™‚

      Reply
      • Amanda says

        May 21, 2015 at 9:43 pm

        Pavlova is one of my favorites I am sure you will enjoy this cupcaked version!

        Reply
    7. Chichi says

      May 21, 2015 at 8:18 am

      These cupcakes look absolutely delicious. Love the pavlova and whipped cream topping.

      Reply
    8. Cathleen @ A Taste Of Madness says

      May 20, 2015 at 11:34 pm

      These cupcakes are gorgeous!! Love the berries on top!

      Reply
    9. nicole (thespicetrain.com) says

      May 20, 2015 at 10:05 pm

      What an awesome idea, these cuties look gorgeous!

      Reply
      • Amanda says

        May 21, 2015 at 9:43 pm

        Thank you so much Nicole!

        Reply
    10. Amy | Club Narwhal says

      May 20, 2015 at 2:46 pm

      Amanda, these are absolutely gorgeous! And yeay pavlova! Moving can be so stressful and I hope everything goes smoothly for you guys πŸ™‚

      Reply
      • Amanda says

        May 21, 2015 at 9:44 pm

        Thank you! I think as long as we can find a nice place in or at least very near the city, everything else should fall in place. Fingers crossed!

        Reply
    11. Medha @ Whisk & Shout says

      May 20, 2015 at 1:38 pm

      This looks awesome! I love these mini pavlova twists! Way to put your own unique spin on the quinitessential summer dessert πŸ™‚

      Reply
    12. Beeta @ Mon Petit Four says

      May 20, 2015 at 12:05 pm

      What a fun idea - I really thought it was old-fashioned frosting at first! I have to try this idea πŸ™‚ Also, I know what you mean about moving...it's almost like a life spring cleaning! And I don't blame you for holding onto all your food props! πŸ˜‰

      Reply
    13. Sarah | Broma Bakery says

      May 20, 2015 at 10:01 am

      What a fantastic idea! So perfect for memorial day πŸ™‚

      Reply
      • Amanda says

        May 21, 2015 at 9:45 pm

        Thanks! I didn't even consider Memorial Day, I guess it was a subconscious decision!

        Reply
    14. Ali @ Home & Plate says

      May 20, 2015 at 9:20 am

      These cupcakes look absolutely heavenly. Love the fresh berries on top too. Must make these soon. Yum.

      Reply
    15. Ashley @ Big Flavors from a Tiny Kitchen says

      May 20, 2015 at 9:11 am

      These are beyond gorgeous! WOW! Almost too pretty to eat... ALMOST.

      Reply

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    Hi, I'm Amanda! I am the baker and photographer behind A Cookie Named Desire. I'm a world traveler (sometimes) with a major weakness for cookies and cheese. While I'm mostly self-taught, I recently received a degree in Food Science!

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