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1
Preheat the oven to 350 F and line a 12 hole cupcake tin with paper liners.
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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.
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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.
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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.)
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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.
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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.
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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.
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8
Drizzle a little extra coulis onto each cupcake and top with sprinkles, if desired.
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9
Cupcakes will keep in an airtight container in the fridge, for 3 days. Take them out of the fridge 30 minutes before serving.
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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.
