Passionfruit cupcakes are a delightful treat with a tropical twist. They feature moist sponge infused with the zesty flavor of passionfruit and topped with a creamy coconut buttercream, creating a unique dessert that’s both refreshing and light.
Fixes dry texture and uneven bake in passionfruit cupcakes, while smoothing frosting lumps, clarifying timing, and standardizing portions; offers adaptable toppings and practical storage tips.
As someone who enjoys baking sweets for special occasions, I can tell you, getting the texture just right can be tricky. It’s easy for cupcakes to turn out dense or dry. Don’t worry; I’ve navigated these issues and come up with a recipe that produces results that are fluffy and flavorful, without the fuss.
This recipe takes about 35 minutes to prepare and just 18 minutes to bake, making it a great option for busy days. Plus, these cupcakes are so easy to whip up that they’ll soon become a favorite you’ll want to return to time and time again. If you enjoy cupcakes with a fruity twist, be sure to check out my Lemon Yuzu Cupcakes next!
Table of contents
Why You Will Love This Recipe
- Tropical Vibes , The tangy goodness of passionfruit paired with coconut creates a refreshing treat that instantly transports you to a sunny paradise, perfect for brightening up any day.
- Fluffy Texture , Thanks to cake flour, the cupcakes are light and airy, making them a delightful choice for any occasion, ensuring everyone enjoys a tender bite with every cupcake.
- Surprise Filling , With a center of homemade passionfruit curd, each cupcake offers a burst of flavor that elevates the overall tasting experience, adding an exciting twist that keeps you coming back for more.
- Long-Lasting Freshness , These cupcakes stay moist for days, so you can make them ahead of time for any gatherings or celebrations without worrying about losing that fresh-baked taste.
Passionfruit Cupcakes with Coconut Buttercream
- Prep Time: 35 minutes
- Cool Time: 0 minutes
- Cook Time: 18 minutes
- Total Time: 53 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Description
Tender tropical passionfruit cupcakes filled with passionfruit curd and topped with creamy coconut buttercream.
Ingredients
Scale
- 195 g (1 1/2 cups) cake flour, provides a tender cupcake structure
- 1 1/21/2 teaspoons baking powder, essential for leavening
- 1/41/2 teaspoon salt, enhances flavor
- 57 g (1/4 cup, 4 tablespoons) unsalted butter, partially melted
- 60 ml (1/4 cup) vegetable oil, ensures moisture and tenderness
- 200 g (1 cup) caster sugar, sweetens and contributes to the texture
- 2 large eggs, at room temperature
- 125 ml (1/2 cup) coconut milk, infuses coconut flavor and moisture
- 60 ml (1/4 cup) strained passionfruit pulp, provides tangy flavor
- 1 1/21/2 teaspoons vanilla extract, enhances overall flavor depth
- 170 g (3/4 cup) butter, softened
- 150 g (3/4 cup) sugar, sweetens the frosting
- 180 ml (3/4 cup) full fat coconut milk, adds flavor and creaminess
- 9 g (2 1/4 tablespoons) plain flour, used to make the frosting base
- 125 g (1/2 cup) passionfruit curd, adds a flavorful filling
- Shredded coconut, optional, garnish that enhances the tropical theme
Instructions
- Step 1: Prepare the Batter: Start by beating together the butter, oil, and sugar until the mix becomes light and fluffy. This process is crucial as it helps trap air, making your cupcakes tender and airy when baked.
- Step 2: Incorporate Wet Ingredients: Next, add in the eggs and coconut milk, mixing well until everything is smooth. This combination of ingredients ensures moisture, avoiding dry cupcakes that can happen if not mixed properly.
- Step 3: Add Dry Ingredients: Sift the flour, baking powder, and salt into the mixture, folding gently until just combined. This minimizes gluten development, keeping your cupcakes soft and tender.
- Step 4: Include Passionfruit Pulp: Gently fold in the strained passionfruit pulp to integrate the tropical flavor. This step is important for evenly dispersing the tangy sweetness throughout the batter without overmixing.
- Step 5: Portioning for Baking: Scoop the batter into lined cupcake tins, filling each about two-thirds full. Ensuring the right portion avoids overflowing during baking and keeps a uniform shape.
- Step 6: Bake Time Measurement: Bake the cupcakes in a preheated oven at 375 degrees F until they spring back when gently pressed. Keep an eye on them towards the end of the bake time, as ovens can vary.
- Step 7: Frosting Preparation: To make the coconut buttercream, whip softened butter until creamy, then gradually add powdered sugar while mixing. Achieving a light texture here avoids a dense frosting that can weigh down your cupcakes.
- Step 8: Core for Filling: After cooling, use a cupcake corer or a knife to remove a small section from the center of each cupcake. Filling the center is a delightful surprise, but be careful not to create holes all the way through.
- Step 9: Filling with Curd: Fill each cupcake with passionfruit curd, ensuring a generous amount without overflowing. This step adds a burst of flavor that complements the cupcake beautifully.
- Step 10: Frost the Cupcakes: Spread or pipe the coconut buttercream over the cupcakes for a smooth top. A well-frosted cupcake not only looks inviting but should also add a creamy contrast to the tangy curd inside.
Notes
- Storage method: Container type: airtight container, temperature range: room temperature, duration: up to 2 days. Do not refrigerate to maintain texture.
- If your cupcakes sink in the center, check the oven temperature with an oven thermometer after 10 minutes of baking to confirm it is accurate.
- When the cupcakes look golden but still feel soft, test doneness by inserting a toothpick 18 minutes into baking; it should come out clean.
- If your frosting appears runny, add 1 tablespoon of plain flour at a time while stirring until the desired consistency is reached.
- For dry cupcakes, ensure butter is lightly melted before mixing; this helps incorporate air and retains moisture throughout baking.
- When using passionfruit curd, fill each cupcake with about 21/2 teaspoons, ensuring not to overfill to prevent spillage during frosting.
- To reheat, place in a 350 degrees F oven for 8 minutes until warm.
- Serve with tropical fruit salad or a light tea for a refreshing dessert option. Pair with coconut-flavored beverages for a cohesive tropical theme.
- Alternative fillings: Consider using mango curd or lemon curd for a different flavor profile.
- For a dairy-free option, substitute butter with plant-based alternative and use non-dairy milk as needed.
- For passionfruit puree, look for fresh passionfruits or use high-quality canned puree. This ingredient adds vibrant flavor and moisture.
- Use full-fat canned coconut milk for creaminess in the buttercream; avoid light versions for better texture.
- Choose organic, unrefined coconut oil for a subtle coconut taste in buttercream, melt it gently if solidified.
- Opt for fine granulated sugar for an even sweetness in the batter and a light texture.
- Select large eggs at room temperature to provide moisture and structure to the cupcakes.
- For flour, use good-quality all-purpose flour for a nice crumb; ensure it is fresh.
- Use aluminum-free baking powder for leavening without any metallic aftertaste.
- Pure vanilla extract works best to enrich the flavor of the cupcakes.
- Look for unsweetened shredded coconut to avoid extra sweetness in the frosting and to add texture.
Nutrition
- Serving Size: 1 cupcake
- Calories: 350
- Sugar: 30g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Ingredient Notes
- Passionfruit puree: Look for fresh passionfruits, or use a high-quality canned puree. This ingredient adds vibrant flavor and moisture, making your cupcakes simply irresistible!
- Coconut milk: Use full-fat canned coconut milk for creaminess. It contributes richness to the buttercream while highlighting that lovely coconut flavor. Avoid light versions for better texture.
- Coconut oil: Choose organic, unrefined coconut oil for a subtle coconut taste. It helps solidify the buttercream and gives it a great texture. Melt it gently if solidified.
- Granulated sugar: Opt for fine granulated sugar for an even sweetness in the batter. This sugar helps create a light texture, so you get those airy cupcakes.
- Eggs: Use large eggs at room temperature for moisture and structure. They help the cupcakes rise beautifully while keeping them soft.
- All-purpose flour: Go for a good-quality all-purpose flour for a nice crumb. Make sure it’s fresh to avoid any unwanted tanginess in the cupcakes.
- Baking powder: Use a reliable, aluminum-free baking powder for leavening. It ensures that your cupcakes rise well without any metallic aftertaste.
- Vanilla extract: Pure vanilla extract works best here. It enriches the flavor, rounding out the sweetness of the cupcakes beautifully.
- Shredded coconut: Look for unsweetened shredded coconut to avoid extra sweetness. It adds texture and a lovely coconut accent to the buttercream.
- Passionfruit puree: Look for fresh passionfruits, or use a high-quality canned puree. This ingredient adds vibrant flavor and moisture, making your cupcakes simply irresistible!
- Coconut milk: Use full-fat canned coconut milk for creaminess. It contributes richness to the buttercream while highlighting that lovely coconut flavor. Avoid light versions for better texture.
- Coconut oil: Choose organic, unrefined coconut oil for a subtle coconut taste. It helps solidify the buttercream and gives it a great texture. Melt it gently if solidified.
- Granulated sugar: Opt for fine granulated sugar for an even sweetness in the batter. This sugar helps create a light texture, so you get those airy cupcakes.
- Eggs: Use large eggs at room temperature for moisture and structure. They help the cupcakes rise beautifully while keeping them soft.
- All-purpose flour: Go for a good-quality all-purpose flour for a nice crumb. Make sure it’s fresh to avoid any unwanted tanginess in the cupcakes.
- Baking powder: Use a reliable, aluminum-free baking powder for leavening. It ensures that your cupcakes rise well without any metallic aftertaste.
- Vanilla extract: Pure vanilla extract works best here. It enriches the flavor, rounding out the sweetness of the cupcakes beautifully.
- Shredded coconut: Look for unsweetened shredded coconut to avoid extra sweetness. It adds texture and a lovely coconut accent to the buttercream.
Recipe Tips
- If your cupcakes sink in the center, check the oven temperature with an oven thermometer after 10 minutes of baking to confirm it’s accurate.
- When the cupcakes look golden but still feel soft, test doneness by inserting a toothpick 18 minutes into baking; it should come out clean.
- If your frosting appears runny, add 1 tablespoon of plain flour at a time while stirring until the desired consistency is reached.
- For dry cupcakes, ensure butter is lightly melted before mixing; this helps incorporate air and retains moisture throughout baking.
- When using passionfruit curd, fill each cupcake with about 2 teaspoons, ensuring not to overfill to prevent spillage during frosting.
Serving Suggestions
Serve passionfruit cupcakes with a tropical fruit salad or a scoop of coconut sorbet for a refreshing pairing. Complement them with a simple vanilla yogurt or a scoop of ice cream for added enjoyment.
Use to make a layered cake or mini cupcake version for different presentations. Add to a fruit tart or as a filling for crepes for a delightful twist.
Top with a drizzle of passionfruit glaze or sprinkle with toasted shredded coconut for additional texture. Consider adding a dusting of powdered sugar or a dollop of whipped cream for extra sweetness.
Recipe variations
- You can use ripe mango puree instead of passionfruit pulp for a sweeter tropical flavor in these cupcakes.
- Add 1 teaspoon of coconut extract to the batter for an extra burst of coconut flavor that complements the frosting beautifully.
- Either fresh or canned coconut milk can be used in this recipe. If using canned, make sure it’s well shaken for even consistency.
- If you’re making these for a larger event, double the recipe, yielding 24 cupcakes, and bake in two separate batches for consistent results.
Save This Recipe!
How to Store?
To keep your passionfruit cupcakes fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep away from direct sunlight and heat.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days. Allow to return to room temperature before serving.
Freezing: Wrap cupcakes individually in plastic wrap, then place in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
Other Recipes You’ll Love
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