Kiwifruit & Lime Cupcakes Recipe

Name: Kiwifruit & Lime Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup self raising flour; 5 1/8 tablespoons plain flour; 7 1/4 tablespoons ground almond; 2/3 cup caster sugar; 4 3/8 tablespoons unsalted butter melted and cooled; 1 large egg; 4 tablespoons milk; 1 1/2 kiwifruit Ripe Green, cut into cubes; 1/2 kiwifruit Green, sliced for garnishing; 1 lime; 6 1/16 tablespoons lime juice about 2 - 3 limes; 2/3 cup caster sugar

Servings: persons

5/8 cup self raising flour
5 1/8 tablespoons plain flour
7 1/4 tablespoons ground almond
2/3 cup caster sugar
4 3/8 tablespoons unsalted butter melted and cooled
1 large egg
4 tablespoons milk
1 1/2 kiwifruit Ripe Green, cut into cubes
1/2 kiwifruit Green, sliced for garnishing
1 lime
6 1/16 tablespoons lime juice about 2 - 3 limes
2/3 cup caster sugar

1
Preheat oven to 180u00b0C. Place combined flours, almond meal and sugar in a large mixing bowl. Stir well.
2
Whisk egg and milk together with melt butter and slowly stir into the flour ingredients follow by the cubed kiwifruit.
3
Using a spatula, mix well and spoon mixture into paper cases and bake in preheated oven for 25 - 30 minutes till golden and skewer inserted and comes out clean.
4
Cool in pan for 10 minutes before turning onto wire rack to cool further.
5
To make the lime syrup, place lime rind, lime juice and sugar in a small saucepan. Stir over low heat until sugar dissolves.
6
Simmer over medium low heat for 8 - 10 minutes until thickened.
7
Cool the syrup slightly. Use a skewer make holes over the cakes before spooning the sryup over cakes and top with sliced kiwifruit.
8
You could also un-mould cake on serving plates, spoon over extra lime syrup and serve warm.

723

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5/8 cup self raising flour, 5 1/8 tablespoons plain flour, 7 1/4 tablespoons ground almond, 2/3 cup caster sugar, and more.

Yes, Kiwifruit & Lime Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kiwifruit & Lime Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions