Passion Fruit Cupcakes
User Reviews
5
Passion Fruit Cupcakes
Description
Passion Fruit Cupcakes start with a batter mixing all-purpose flour, leavening agents, coconut milk (or whole milk), passion fruit juice, and standard cake ingredients like butter, sugar, and eggs. Baking produces moist cupcakes with a springy texture and a balanced, fruity taste from the concentrated passion fruit. After baking and cooling, the cupcakes are filled or topped with a passion fruit mousse made from sweetened condensed milk, passion fruit juice, and heavy cream, lending a rich yet tangy element.
The final touch is the pink vanilla buttercream frosting, crafted from butter, powdered sugar, heavy cream, vanilla, salt, and gel food coloring for visual appeal. This frosting adds a creamy sweetness that contrasts with the tartness of the passion fruit components. The cupcakes offer a refined tropical flavor with layers that complement each other well.
For storage, these cupcakes with mousse filling should be refrigerated and can keep for 3 to 5 days in an airtight container. The unfrosted and unfilled cupcakes can be frozen for up to two months, allowing for preparation ahead of time. Thawing before adding mousse and frosting ensures the best texture.
Ingredients
For the Passion Fruit Cupcake Batter:
- 2 cups all-purpose flour plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk or whole milk
- 7 fl. oz passion fruit juice If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure, concentrated
- ½ teaspoon vanilla extract
- ½ cup butter at room temperature, unsalted
- 1 cup sugar
- 4 egg at room temperature, large
For the Passion Fruit Mousse:
- ½ cup sweetened condensed milk
- ¼ cup passion fruit juice If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure, concentrated
- 2 tablespoons heavy whipping cream
For the Pink Vanilla Buttercream Frosting:
- 2 cups butter softened, or 4 sticks, unsalted
- 5 cups powdered sugar
- 2 teaspoons heavy cream or whole milk
- 1 tablespoon vanilla extract or seeds of 1 vanilla bean, pure
- ⅛ teaspoon salt
- 6 red gel food coloring drops
- 1 blue gel food coloring drop
Instructions
- To make the passion fruit cupcake batter, preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
- In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute on medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and the reserved liquid ingredients or passion fruit mixture to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
- To make the passion fruit mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small hole in the center of each cupcake using a paring knife.
- The hole should be to about one half of the vertical depth of the cupcake. Reserve the removed piece of the cupcake. Pipe passion fruit mousse into each hole.
- Close the hole with the reserved piece of cake -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
- For the vanilla buttercream frosting: In a large mixing bowl with a paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until the mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
- Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center (This video explains well how to do it). I also used cupcake gems (white pearls) to decorate the cupcakes. Serve and enjoy!
Notes
- Store filled cupcakes in an airtight container in the fridge for 3-5 days to maintain freshness.
- Freeze unfrosted and unfilled cupcakes for up to 2 months; thaw fully before adding mousse and frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 19cupcakes
Amount Per Serving
Calories 4642 kcal
% Daily Value*
| Calories | 464.2kcal | 23% |
| Carbohydrates | 48.5g | 16% |
| Protein | 3.8g | 8% |
| Fat | 29.2g | 45% |
| Saturated Fat | 18.8g | 94% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 7.1g | 36% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103.8mg | 35% |
| Sodium | 323mg | 13% |
| Potassium | 143.8mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 37.4g | 75% |
| Vitamin A | 950.3IU | 19% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 46.3mg | 5% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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