Passionfruit Cupcakes

I love the flavor of fresh passionfruit, a little tart, a little sweet, and those black seeds make everything so pretty. These Passionfruit Cupcakes are a must-try for any tropical fruit lover!

These Passionfruit Cupcakes combine a soft vanilla sponge dotted with passionfruit seeds and a fluffy passionfruit frosting. I love making this recipe in Spring when I get given bags of fresh granadillas from friends’ gardens!

If you love fruit-flavored cupcake recipes, try out this recipe for Raspberry Cupcakes or this Recipe for Strawberry Filled Cupcakes.

Ingredients

For this recipe, you will need the ingredients listed below. Remember to use fresh room temperature ingredients when baking.

• Sunflower oil
• Extra-large eggs
• Granulated white sugar
• Self raising flour
• Salt
• Whole milk
• Vanilla extract
• Fresh passionfruit
• Icing sugar
• Unsalted butter
• Castor sugar
• Water

Sunflower oil – Sunflower oil is a type of vegetable oil and it is great to use in bakes as a substitute for butter. Here, it ensures a moist vanilla cupcake. Vegetable oils have different properties and taste, so be sure to pick sunflower oil when making this cupcake batter.

Self-raising flour – if you can’t find self-raising flour use a combination of cake flour and baking powder. Sift together 290 grams of cake flour and one tablespoon of baking powder. Continue with the recipe as instructed.

Passionfruit – for this recipe I have used fresh passion fruit rather than store-bought passionfruit puree or concentrate. These options have a lot of added sugar and will affect the taste of your bake. If you can’t find fresh passionfruit, only then use these.

See the recipe card for quantities.

Instructions

Follow the instructions below to make these granadilla cupcakes. First, you will make the cupcakes, then the passionfruit center, and then the buttercream frosting.

Instructions for cupcakes

STEP 1: Beat eggs, sugar, and oil. Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.

STEP 2: Add dry ingredients. Sift together the salt and flour and add the flour mixture to the egg mixture. Beat at low speed until just combined.

STEP 3: Add milk and vanilla. In a jug combine the milk and vanilla, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.

STEP 4: Add the passionfruit. Scrape the seeds and flesh from 3 passionfruit and mix this into the cupcake batter.

STEP 5: Bake. Fill 24 cupcake liners with the cupcake batter, filling them ¾ of the way up the liner. Bake in a preheated oven at 180C (350F) for 12 – 15 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Instructions for passionfruit center

STEP 1: Heat the sugar, water, and passionfruit flesh. In a small saucepan set over medium heat, add the castor sugar, water, and passionfruit pulp. Heat until the sugar has melted, remove from the stove and allow to cool.

Instructions for passionfruit icing

STEP 1: Beat butter and icing sugar. In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.

STEP 2: Add milk and vanilla. In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.

STEP 3: Add passionfruit. Add the flesh of 3 passionfruit to the whipped buttercream, and beat again until combined. Place the buttercream into a prepared piping bag fitted with a round 1cm (0,5inch) diameter nozzle.

STEP 4: Decorate. Pipe a swirl of frosting onto each cupcake, creating a recess in the middle for the passionfruit puree. Use a teaspoon to drip about 2 teaspoons of passionfruit puree into the center of each cupcake. Enjoy!

Variations

If you can’t find fresh passionfruit, use store-bought passionfruit puree in the cupcakes, and frosting. If you are using store-bought ready-made puree you will not need to make the recipe for the passionfruit center.

Equipment

For this recipe, you will need x2 12-hole cupcake pans, 24x cupcake cases, a disposable piping bag, a round tip nozzle, and an electric mixer.

I prefer using a stand mixer or electric hand mixer to make the buttercream as they help ensure a fluffy frosting.

Storage

Since these cupcakes are filled and topped with fruit, I recommend placing any left-over cupcakes in an airtight container and storing them in the fridge. They will keep for up to 3 days. Bring them back to room temperature before eating them.

I do not recommend freezing these passionfruit cupcakes.

FAQ

These passion fruit cupcakes are so pretty to look at and even better to eat! I hope you give this recipe a try and if you do, please leave a star rating and comment below.

Also, don't forget to connect on social media @with_love_kitty

Happy Baking

With Love,

Kitty

📖 Recipe

Passionfruit Cupcakes

These are delicious fruit cupcakes made from a vanilla sponge and swirled with creamy passionfruit frosting.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 12 minutes mins

Course Cupcakes

Cuisine American

Servings 24 cupcakes

Equipment

• 2x 12-hole cupcake pans

Ingredients

  

1x2x3x

Passionfruit Cupcakes

• 120 ml sunflower oil
• 250 grams granulated white sugar
• 3 extra-large eggs
• 290 grams self-raising flour
• ¼ tsp salt
• 1 teaspoon vanilla extract
• 270 ml whole milk
• 3 passionfruit, fresh

Passionfruit Center

• 5 passionfruit, fresh
• 20 grams castor sugar
• 2 tablespoon water

Passionfruit Buttercream

• 160 grams unsalted butter
• 500 grams icing sugar
• 1 teaspoon vanilla extract
• 50 ml whole milk
• 3 passionfruit, fresh

Instructions

 

Passionfruit Cupcakes

• Preheat the oven to 180°C (350°F) and line 2 cupcake trays with 24 cupcake liners.
• Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until combined, about 2 minutes.
• Sift together the salt and flour and add the flour mixture to the egg mixture. Beat at low speed until just combined.
• In a jug combine the milk and vanilla, and slowly pour this into the cupcake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
• Add the passionfruit. Scrape the seeds and flesh from 3 passionfruit and mix this into the cupcake batter.
• Fill 24 cupcake liners with the cupcake batter, filling them ¾ of the way up the liner. Bake in a preheated oven at 180C (350F) for 12 – 15 minutes or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Passionfruit Center

• In a small saucepan set over medium heat, add the castor sugar, water, and passionfruit pulp. Heat until the sugar has melted, remove from the stove and allow to cool.

Passionfruit Buttercream

• In a bowl of an electric mixer fitted with a paddle attachment, add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
• In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
• Add the flesh of 3 passionfruit to the whipped buttercream, and beat again until combined. Place the buttercream into a prepared piping bag fitted with a round 1cm (0,5inch) diameter nozzle.
• Pipe a swirl of frosting onto each cupcake, creating a recess in the middle for the passionfruit puree. Use a spoon to drip about 2 teaspoons of passionfruit puree into the center of each cupcake. Enjoy!

Keyword fruit, granadilla, passion fruit, passionfruit, tropical fruit, vanilla

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