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5
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Passion Fruit Cupcakes with White Chocolate Frosting
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.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
18
Cupcakes
Calories:
360
kcal
Author:
Stefani
Ingredients
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
large eggs
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
US Customary
-
Metric
Instructions
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 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.
Nutrition
Calories:
360
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
14
g
|
Cholesterol:
79
mg
|
Sodium:
190
mg
|
Potassium:
129
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin A:
670
IU
|
Vitamin C:
3.5
mg
|
Calcium:
40
mg
|
Iron:
1.3
mg