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.
Servings: 18 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
- 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
- 1 cup unsalted butter room temperature
- 8 ounces white chocolate melted but cool enough to touch
- ½ teaspoon salt
- 1 cup powdered sugar
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.
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