Passionfruit Coconut Cupcakes Recipe

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Delightful Passionfruit Coconut Cupcakes for a Tropical Treat

Enjoy these delightful cupcakes infused with the tropical flavors of coconut and passionfruit. They’re perfect for any occasion and are sure to impress with their irresistible taste and charming appearance!

Ingredients:

For the Cupcakes:

  • 1 cup (250ml) coconut milk
  • 1/4 cup (60ml) passionfruit pulp (about 3-4 passionfruits)
  • 1/2 cup (100g) unsalted butter, softened
  • 3/4 cup (165g) caster sugar
  • 2 large eggs
  • 1 1/2 cups (185g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup (80g) desiccated coconut

For the Passionfruit Cream Cheese Frosting:

  • 1/2 cup (115g) unsalted butter, softened
  • 8 oz (225g) cream cheese, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 1/4 cup (60ml) passionfruit pulp (about 2-3 passionfruits)
  • 1 teaspoon vanilla extract

Directions:

  1. Preheat your oven to 350°F (175°C). Line a 12-hole muffin tin with cupcake liners.
  2. In a small bowl, whisk together the coconut milk and passionfruit pulp until well combined.
  3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Sift in the flour, baking powder, and salt. Mix until just combined.
  6. Gradually add the coconut milk and passionfruit mixture, stirring until smooth.
  7. Fold in the desiccated coconut until evenly distributed throughout the batter.
  8. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
  9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  10. Remove the cupcakes from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

For the Passionfruit Cream Cheese Frosting:

  1. In a large mixing bowl, beat together the softened butter and cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition, until the frosting reaches your desired consistency.
  3. Stir in the passionfruit pulp and vanilla extract until well combined.
  4. Once the cupcakes are completely cooled, frost them with the passionfruit cream cheese frosting using a piping bag or offset spatula.
  5. Garnish with additional desiccated coconut or fresh passionfruit pulp, if desired.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes
Calories per serving: 320 kcal | Servings: 12 cupcakes

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