Passion Fruit Cupcakes
By Stefani Pollack
JUMP TO RECIPE
Difficulty: Easy
Prep time: 20 minutes
Cook time: 20 minutes
Servings: 18
Ingredients
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
Frosting
- 1 cup unsalted butter, room temperature
- 8 ounces white chocolate, melted but cool enough to touch
- ½ teaspoon salt
- 1 cup powdered sugar
Directions
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.
Frosting
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.