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Passion Fruit Cupcakes

By Stefani Pollack


Difficulty: Easy

Prep time: 20 minutes

Cook time: 20 minutes

Servings: 18


Passion Fruit Cupcakes

  • 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
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup sugar
  • 4 eggs


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


Passion Fruit Cupcakes

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 ¾ full. Bake for 20 minutes or until cupcakes bounce back when lightly touched.


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.