Lemon And Passion Fruit Cupcakes Recipe

Name: Lemon And Passion Fruit Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 stick Unsalted Butter, At Room Temperature; 1 cup White Sugar; 1 Medium-sized Lemon, Zested; 2 Large Eggs; 1/2 teaspoons Vanilla Extract; 1-1/2 cup All-purpose Flour; 1 pinch Salt; 2 teaspoons Baking Powder; 1/2 cups Milk; 6 Tablespoons Passion Fruit Coulis; FOR THE FROSTING:; 2 sticks Unsalted Butter, At Room Temperature; 2-1/2 cups Powdered Sugar, Sifted Or More As Needed; 1 Small Lemon, Zested; 2 Tablespoons Passion Fruit Coulis, Plus Extra For Garnish; Sprinkles (optional)

Servings: persons

FOR THE CUPCAKES:
1 stick Unsalted Butter, At Room Temperature
1 cup White Sugar
1 Medium-sized Lemon, Zested
2 Large Eggs
1/2 teaspoons Vanilla Extract
1-1/2 cup All-purpose Flour
1 pinch Salt
2 teaspoons Baking Powder
1/2 cups Milk
6 Tablespoons Passion Fruit Coulis
FOR THE FROSTING:
2 sticks Unsalted Butter, At Room Temperature
2-1/2 cups Powdered Sugar, Sifted Or More As Needed
1 Small Lemon, Zested
2 Tablespoons Passion Fruit Coulis, Plus Extra For Garnish
Sprinkles (optional)

1
Preheat the oven to 350 F and line a 12 hole cupcake tin with paper liners.
2
Place the butter, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl as necessary, until well incorporated. This will take about 1 minute on medium-high speed. Add the flour, salt, baking powder and milk and mix on medium-high until you have a smooth, well combined batter.
3
Place 1 tablespoon of batter into each cupcake liner, then put 1/2 tablespoon of passion fruit coulis on top of the batter in the liners. Then, place another tablespoon of cake batter over the coulis, to make sure it's covered.
4
Place in the oven and bake for 18-22 minutes, until risen, golden and a skewer inserted into the centre comes out clean. (Of course, you may end up with a little coulis on your skewer, but it's easy to distinguish between that and raw batter. The coulis will be wet, shiny and yellow.)
5
Once baked, immediately remove them from the tin and transfer to a wire rack to cool completely. Yes, they're hot, but this stops the liners from peeling away from the cupcakes.
6
Once cooled, make the frosting. Place butter, powdered sugar and lemon zest into a large bowl/the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed. Add the passion fruit coulis and mix until well combined. If frosting is still a little runny, add in up to an extra 1/2 cup powdered sugar.
7
Once you have the correct consistency, place frosting into a piping bag fitted with a large open star nozzle and pipe a swirl onto each cupcake. Alternately, you can spoon frosting onto cupcakes and smooth over.
8
Drizzle a little extra coulis onto each cupcake and top with sprinkles, if desired.
9
Cupcakes will keep in an airtight container in the fridge, for 3 days. Take them out of the fridge 30 minutes before serving.
10
Note: You can find passion fruit coulis in some well stocked supermarkets; otherwise you can use a simple fruit puree and add a little sugar if needed.

1192

kcal

Calories

Fat

127

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.
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

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

You need 17 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 stick Unsalted Butter, At Room Temperature, 1 cup White Sugar, 1 Medium-sized Lemon, Zested, and more.

Yes, Lemon And Passion Fruit 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!

Lemon And Passion Fruit Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions