Passionfruit Cupcakes
Light, tropical, and irresistibly fruity, these passionfruit cupcakes bring a burst of sunshine to your dessert table! Infused with tangy passionfruit pulp in both the moist, tender cake and the luscious cream cheese frosting, each bite is a perfect balance of sweet and tart. With their vibrant flavor and delicate aroma, these cupcakes are easy to make—ready to bake in just 20 minutes—and an absolute showstopper for any occasion. Topped with a glossy drizzle of passionfruit or a sprinkling of fresh seeds, they’re as beautiful as they are delicious. Whether for a summer party or a midweek treat, these passionfruit cupcakes are sure to impress and satisfy every tropical dessert lover!
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Recipe Information
Ingredients
- 200 g all-purpose flour
- 2 tsp baking powder
- 0.25 tsp salt
- 115 g unsalted butter (softened)
- 150 g granulated sugar
- 2 large eggs
- 80 ml passionfruit pulp (fresh or canned)
- 1 tsp vanilla extract
- 120 ml whole milk
- 250 g powdered sugar (for frosting)
- 115 g cream cheese (softened, for frosting)
- 60 ml passionfruit pulp (for frosting)
- 50 g unsalted butter (softened for frosting)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, to the butter-sugar mixture, beating well after each addition.
Mix in the passionfruit pulp and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry mixture. Mix just until combined; do not overmix.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese, softened butter, and passionfruit pulp together in a medium bowl until smooth.
Gradually add the powdered sugar, beating until the frosting is fluffy and smooth. Adjust the consistency with extra powdered sugar if needed.
Once the cupcakes are completely cooled, spread or pipe the frosting onto each cupcake.
Garnish with a drizzle of additional passionfruit pulp or a fresh passionfruit seed on top, if desired. Serve and enjoy!
Nutrition Facts
Calories |
4246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.9 g | 246% | |
| Saturated Fat | 115.5 g | 578% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 872 mg | 291% | |
| Sodium | 2110 mg | 92% | |
| Total Carbohydrate | 602.2 g | 219% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 426.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 373 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
