Bake Sale: Passion Fruit Cupcakes

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By Stefani Pollack

This Valentine’s Day, take a trip to the tropics with these passion fruit cupcakes made with frozen passion fruit pulp and coconut milk, paired with a white chocolate buttercream.  When you arrive, you’ll be met with an incredibly moist, spongy cake packed with an intense passion fruit flavor.  Before returning to reality, be sure to take time to savor each bite, noticing the comforting, mild sweetness of the white chocolate frosting.  Bon Voyage!

Passion Fruit Cupcakes
Yield: 18 cupcakes

Cupcake Ingredients
1 cup coconut milk
7 ounces passion fruit pulp, room temperature (you can find frozen passion fruit pulp at international grocery stores)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
1 cup sugar
4 eggs

Cupcake Directions:
Preheat oven to 350 F.
In a small bowl, combine coconut milk, passion fruit pulp, and vanilla. Set aside.
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat butter and sugar until light and fluffy.
Add eggs to the sugar mixture one at a time, beating well after each addition.
Alternately add the flour mixture and the passion fruit mixture to the egg mixture, beating well after each addition.
Fill cupcake liners 3/4 full. 
Bake for 20 minutes or until cupcakes bounce back when lightly touched.

Frosting Ingredients:
1 cup unsalted butter, room temperature
8 ounces white chocolate, melted but cool enough to touch
½ teaspoon salt
1 cup powdered sugar

Frosting Directions:
Whip butter in a large mixing bowl on high speed until light and fluffy, about three minutes.
Mix in melted chocolate and salt.
Mix in powdered sugar a little bit at a time until fully incorporated.
Pipe onto cooled cupcakes.

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Reader Comments:


The cakes did not come up as expected, they did not rise.... I am sooo disappointed. The cake was good but not as airy as I thought it would be like.. can the coconut milk be replaced with coconut cream?

By Nathaly Totoya on October 06, 2013


I was looking for a passionfruit recipe after enjoying the most delicious passionfruit cake at a wedding in Curacao, this recipe however, did not turn out well. Like the previous comment, I feel like there was way too much egg in this recipe. They took a long time to bake and once I took them out of the oven they all sank in the middle. They were very dense and tasted very eggy. I might try it again with only 2 eggs.

By Lian on September 24, 2012


Hi thank you for the recipe although I have to say that it turned out horrible, smelling eggs, disgusting and it wouldn't so cook I left in the oven for almost 40 minutes, knowing that every oven is different I thought it could be normal. Then It was completely done outside and undercooked inside despite the temperature was as directed ... I follow all directions and quantities...

By Ivandra on July 26, 2012


Paula dean u r a genius!;)

By casiddy on February 10, 2012


im trying the cupcakes for my sweetie cant wait thank you

By penny debettencourt on February 09, 2012


Those Passion Fruit Cup Cakes Look Sooo YUMMY!!!!!!

By samantha on February 09, 2012

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love the table paula would look good on my new patio. so glad you are back. I hope to get there to see you in person one day.i will start tomorrow to find the patern form the tablecloth.
Gladys Rainesl in Savannah Style: A Spring Table for Two on April 13, 2014 at 7:45 pm

I just want to say this I don't even know if is the right page all I ever wanted to say to Paula Deen welcome back I have missed you. You are my favorite home down girls keep your head up and hang on and feel the love. P.S. from a woman of color.
in Chicken Salad: A Southern Staple on April 13, 2014 at 2:55 pm

I just love love love the table and flowers and am so glad that I can still access all of Paula's recipes, her family life, Bobby's lighter versions and Brandon's beautiful work. Truly thankful to see such beautiful tablescapes. You guys are my heros.
Patricia in Savannah Style: A Spring Table for Two on April 13, 2014 at 9:14 am