Passionfruit Cupcakes

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These Passionfruit Cupcakes are wonderfully light and vibrant. The zesty tang of the Passionfruit gives a wonderful brightness to the Cupcakes, and pairs amazingly with the cake, which is flavored with Vanilla. The techniques involved in this recipe will ensure that the Cupcakes will remain light and moist for up to 4 days after baking. So, they’re perfect for large batch cooking on the weekend with a few spares to take into school / work the next day. Trust us on this one; everyone will be impressed with these amazing Passionfruit Cupcakes!

This recipe is a hybrid of two amazing recipes from some great bloggers

We’ve taken the best of both worlds when creating these wonderful Passionfruit Cupcakes, by combining the brilliant Vanilla Cupcakes from Recipetin Eats, and the vibrant, delicious Passionfruit Buttercream frosting from With Love Kitty (LINK). That’s what is so fun about cooking, especially baking! You can mix and match different components of a dish to create something truly unique and amazingly tasty

We encourage you all to check out these great blogs as they’ve got some phenomenal recipes that taste great and are easy to follow!

How to make these delicious Passionfruit Cupcakes

There are several components required to make the cupcakes, so we encourage you all to read through all of the steps in the recipe below before kicking off the baking process. The dish is relatively easy to make, however there are some steps which involve mixing batters together which require a little bit of attention

The preparation of the Cupcake Batter is a little tricky, with a few bowls required to combine and mix the ingredients

The delicious Vanilla Cake is so light and moist, yet packs such a mighty punch of flavor! The secret to keeping the cake so light and fluffy is all in how the mixture is prepared and combined. There is minimal whisking required for many components of the cake, particularly those involving the Flour. To incorporate ingredients, a technique is used by adding a portion of one mixture into the other, mixing it through, then adding that mixture back into the original mixture

This technique is similar to that of tempering, where you want to slowly introduce one group of ingredients into another without overwhelming them. It helps the mixtures and batters to combine gradually, which ultimately means there is less whisking involved

Less whisking means the cake will be less dense. Less density means a lighter and fluffier cake! This lightness also means the cake will stay moist for longer, and they won’t be as heavy to eat. This is a good and a bad thing, however. The Passionfruit Cupcakes are addictive, so you’ll definitely be eating more than one in a sitting, that’s a guarantee!

Fresh Passionfruit adds a wonderful flavor to the Buttercream Frosting

The Passionfruit in this recipe is stacked into the Buttercream frosting which can be liberally doused all over the top of your Cupcakes before serving. Or you can get fancy and use a piping bag and make it look all fancy, totally up to you!

Passionfruit is a wonderfully flavored fruit, with vibrant notes of sweet and sourness to them. They make for a fantastic inclusion in sweet dishes, as the tartness of the fruit will help to balance out the sweetness of the Vanilla and Sugar in the cake

Passionfruit is widely available all around the world (thankfully!) However, they can be seasonal, so at certain times of the year they may not be available, or not the best quality. If you’re struggling to find Passionfruit we recommend substituting it for Lemon or Lime for a similar result

This Passionfruit Cupcake is ample, producing 12 generously sized Cupcake

You’ll get a decent bang for your buck with this recipe. So, if you’re cooking for a bunch of people, or just for a small group who are incredibly hungry, there’s plenty of Cupcakes to go around. Because the Cupcakes will last for up to 4 days after baking, they’re a perfect batch cook recipe for the weekend. You’ll still be able to enjoy these wonderful Cupcakes for days after you’ve baked them

Passionfruit Cupcakes Recipe

Ingredients

• 1 cup All Purpose Flour
• 1 ¼ tsp. Baking Powder
• 2 Eggs
• ¾ cup of Granulated Sugar
• ¼ cup Unsalted Butter, cut into cubes
• ½ cup of Whole Milk
• 1 ½ tsp. of Vegetable Oil
• 2 tsp. Vanilla Extract
• Pinch of Salt
  
  

For the Passionfruit Frosting

• 500g Granulated Sugar
• 160g Unsalted Butter
• 1 tsp. Vanilla Extract
• 50ml Whole Milk
• 3 Passionfruit
  
  

Equipment needed

• Cupcake liners
• Standard Muffin sheet pan
• Stand Mixer or Hand Beater
  
  

Instructions

1. In a large bowl, whisk together the Flour, Baking Powder, and Salt and set aside. In a separate bowl, melt the Butter and Milk in the microwave and mix well to combine. Cover and keep warm
2. Add the Eggs to a large bowl and whisk together for 30 seconds on a high setting, then add the Sugar gradually and slowly into the bowl. Increase the whisking speed to high and beat the Eggs for 6 minutes
3. Add about 1/3 of the Flour Mixture into the bowl and whisk on a low setting just to incorporate the flour, about 10 seconds. Then, add the remaining flour and whisk again on low setting until the flour has combined. Another 10 seconds or so
4. Combine the hot Milk and Butter mixture with Vanilla and Oil into a large bowl (you can use the now empty flour bowl to save on space). Add about ¾ of the Flour and Egg batter into the bowl and whisk well until smooth. Pour this mixture back into the bowl with the remaining Flour and Egg Batter, while whisking on a low setting on your stand mixer or hand beater
5. Scrape down any mixture sticking to the sides of the bowl and mix into the batter, which should now be ready for pouring into the muffin sheet pan
   
   

Baking the Cupcakes

6. Pour the mixture into each of the individual Muffin tins that have been lined with cupcake liners, filling up 2/3 of the way full. Place in the oven pre-heated to 350F and bake for 15 minutes
7. Once baked, remove from the oven and allow to cool before transferring the cupcakes to a flat surface to cool
   
   

While the Cupcakes are cooling, it’s time to make the frosting

8. To make the Passionfruit frosting, combine the granulated Sugar and Butter by whisking on a medium speed for 1 – 2 minutes, until the mixture resembled fine breadcrumbs
9. Combine the Milk and Vanilla in a separate bowl and slowly pour into the Butter mixture while continuing to whisk on a low speed. Once the liquid has all been added, increase the speed to medium high and whisk until light and fluffy
10. Cut the Passionfruit in half and scoop out the flesh. Add to the Buttercream mixture and beat on medium until the Passionfruit has incorporated evenly into the mixture
11. Pipe the Passionfruit Buttercream Frosting onto the Cupcakes once cooled. You can use a piping bag or simply spoon it on top, depending on what presentation style you’re looking for!
    
    

Recipe Notes

• Melt the Milk and Butter in the Microwave on high in a microwave safe container. Microwave on high for 45 seconds. Stir, then repeat for another 45 minutes. Cover to keep warm
• The Passionfruit Cupcakes will last for up to 4 days and still be light and fluffy after baking
  
  

We hope you’ve enjoyed this delicious recipe for perfect Passionfruit Cupcakes with a Vanilla Cake base. We’d love to hear from you too, so if you have made this recipe, or even a variation of it then please give us a comment below and tell us how it went!

If you’re looking for more wonderful baking treats, head over to our desserts section here and browse our extensive menu. Here are a few of our favorite baked goods we’d encourage you to try:

• Copycat Starbucks Lemon Loaf Cake
• Homemade Lofthouse Cookies
• Dark Chocolate Cake
• The Best Brownies Ever
  
  

Happy Cooking!