Bake Sale: Passion Fruit Cupcakes

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Bake Sale: Passion Fruit Cupcakes

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.

Stefani Pollack is the author of the popular cupcake blog, Cupcake Project. While she loves simple chocolate cupcakes, Stefani prefers creative cupcakes inspired by her favorite flavor combinations. She encourages her readers to branch out and experiment in the kitchen. Why cupcakes? They bring out the kid in us! Visit Stefani at www.cupcakeproject.com.

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Reader Comments:

54321

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

54321

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 25, 2012

54321

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

54321

Paula dean u r a genius!;)

By casiddy on February 10, 2012

54321

im trying the cupcakes for my sweetie cant wait thank you

By penny debettencourt on February 09, 2012

54321

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

By samantha on February 09, 2012

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