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5 from 1 vote

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 Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 18 Cupcakes
Calories: 360kcal
Author: Stefani


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


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.


Calories: 360kcal | Carbohydrates: 36g | Protein: 3g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 190mg | Potassium: 129mg | Fiber: 1g | Sugar: 26g | Vitamin A: 670IU | Vitamin C: 3.5mg | Calcium: 40mg | Iron: 1.3mg