These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting – these are the perfect cupcakes to welcome Spring!
Ever make a recipe and just know it’s going to be a hit?
I got that with these Lemon and Passion Fruit Cupcakes – I bit into one and was like “OHMYGOD” then OH came home, tried one and was like “OHMYGOD!!!!!!!”.
That friends, means we’re onto a winner as OH “doesn’t really like cake”. Yes. I am a cake fiend and I’m marrying a guy who doesn’t even like chocolate half the time.
Although, there has definitely been an improvement since I started this blog. Maybe he just didn’t have decent cakes until he met me…!
I also took these over to my parents yesterday and they loved them too. They have me dreaming of warmer weather whilst I’m looking out my window at another cold, rainy day.
Isn’t it meant to be the first day of Spring tomorrow? We had a couple really nice days last week, but this week has been cold again and very wet. I still wore my Pink Icing Toms though, trying to entice warmer weather out!!
I clearly needed yet another pair of shoes because, hello, they were called “Pink Icing”.
Seriously, this shoe addiction is taking over the house. I have lost count of how many pairs I have, but I know I have at least 10 pairs of black boots. Who even needs that many pairs of the same thing?
Anyway, I digress, these cupcakes are what it’s all about today!
There’s the zest of a whole lemon in the cupcakes and they’re based on my eternal favourite Vanilla Cupcakes. I put around 1tbsp of batter into each cupcake case, then put 1/2tbsp of Passion Fruit Coulis on top, before topping that with more cake batter.
I used Passion Fruit Coulis because I find you don’t get much out of a Passion Fruit. I’ve baked with them in the past and you end up needing so many of the things to get the right flavour!
Since the Coulis is thinner than a curd would be, these cupcakes don’t have a pocket of Passion Fruit, the coulis mixes with the batter and also creates a kind of “self saucing” element.
These cupcakes bake up so perfectly. They are light, tender and soft with a really great hit of lemon. Then I went and made the most divine, lemony-passion fruit filled frosting. Just insane.
Another lemon is zested into room temperature butter, before being mixed with icing sugar and 2tbsp of passion fruit coulis to create a silky smooth, tart, but sweet, refreshing frosting.
Marrying the frosting and cupcake together, drizzling a little extra coulis on top and sprinkling some cute little stars on top just made these cupcakes the most perfect, delicious things you’ll eat this side of Easter. I might even have to admit that these are better than Creme Eggs.
That’s a serious commitment from me, folks.
Lemon and Passion Fruit Cupcakes
Ingredients
- For the cupcakes:
- 1 stick (113g) margarine/butter*
- 1 cup (200g) caster sugar
- Zest of 1 medium sized lemon
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups (210g) plain flour
- 2 tsp baking powder
- 1/2 cup (120ml) milk
- 6 tbsp Passion Fruit Coulis
- For the frosting:
- 2 sticks (226g) unsalted butter, at room temperature
- 2 1/2 cups -3 (300-360g) cups icing sugar. sifted I needed 3 cups as my kitchen was seriously hot and my butter was almost melted! Start with 2 and 1/2 cups and see what kind of consistency you have before adding any extra!
- Zest of 1 small lemon
- 2 tbsp Passion Fruit Coulis, plus extra for garnish
- Sprinkles, optional
Instructions
- Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
- Place the margarine, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on med-high speed until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla, scraping the sides of the bowl as necessary, mix until well incorporated, about 1 minute on med-high speed.
- Add in flour, baking powder and milk and mix on med-high until you have a smooth, well combined batter.
- Place 1tbsp of batter into each cupcake liner, then put 1/2tbsp of passion fruit coulis on top of the batter in the liners.
- Then, place another 1tbsp of cake batter over the coulis, to make sure it's covered.
- Place in the oven for 18-22 minutes, until rise, golden and an inserted skewer 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).
- Once baked, remove from tin immediately and transfer to a wire rack to cool completely. (Yes, they're hot, but this stops the liners peeling away from the cupcakes).
- Once chilled, make the frosting: place butter, 2 and 1/2 cups of icing sugar and lemon zest into a large bowl/the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
- Add in 2tbsp passion fruit coulis and mix until well combined. If frosting is still a little runny, add in up to an extra 1/2 cup icing sugar.
- Once you have the correct consistency, place frosting into a piping bag, with a large open star nozzle and pipe a swirl onto each cupcake. Alternatively, you can spoon frosting onto cupcakes and smooth over.
- Drizzle a little extra coulis onto each cupcakes and top with sprinkles, if desired.
- Cupcakes will keep in an air tight container, in the fridge, for 3 days. Take out from fridge 30 minutes before serving.
Recipe Notes
*I don't normally advocate the use of margarine over butter, but in cupcakes I really think margarine results in a better flavour and texture. Use unsalted butter if you prefer and add a pinch of salt if you do. Recipe by Annie of Annie's Noms
Matt @ Plating Pixels says
19.3.15 at 4:04 pmOh my goodness! Thank you so much. Ever since my girlfriend and I visited family in Kauai, she’s been obsessed with passion fruit. Did you know they have passion fruit butter?! It’s divine on pancakes. What is coulis and where would you get it?
Annie S says
27.3.15 at 8:49 amCoulis is cooked pureed fruit, I got it from Tesco here, but it’s relatively simple to make and actually, I think passion fruit butter would work too! (we call it curd here) – It would create a lovely “surprise centre”.
Leslie says
19.3.15 at 6:36 pmThese look utterly amazing! How pretty too, your food is always so presentable. I love it.
Annie S says
27.3.15 at 8:50 amThanks so much Leslie! 🙂
crazyforcrust says
19.3.15 at 10:12 pmI feel you, my husband doesn’t eat sweets ever. #annoying But I’d gobble these down for sure!
Annie S says
27.3.15 at 8:51 amHaha I don’t think I will ever understand how people can not like sweets!
Lokness says
20.3.15 at 5:03 pmThese cupcakes are really pretty. They also looks super light and fluffy! And yes, please give me a fork to dig in. 😉
Annie S says
27.3.15 at 9:26 amThank you so much! 🙂
Tina says
23.3.15 at 1:57 pmThese are gorgeous!
Annie S says
27.3.15 at 9:27 amThank you Tina! 😀
Ashley | Spoonful of Flavor says
23.3.15 at 2:08 pmWhat a great combination of flavors! And so pretty too!
Annie S says
27.3.15 at 9:27 amThanks so much Ashley! 🙂
Jerri says
25.3.15 at 7:35 amYour cupcakes look delicious! Thanks for linking up with me for Friday Favorites. I’m featuring you this week.
Annie S says
27.3.15 at 9:29 amThanks so much for the feature Jerri! 🙂
Girl and the Kitchen says
26.3.15 at 8:57 pmHey Annie!!! LOVE this recipe! Do you think it would be still delish if I used butter rather than margerine? I would think it should still work but texturely it may differ slightly no?
Annie S says
27.3.15 at 9:31 amThanks so much! Yes, butter is fine – for me it’s just a textural thing, but I’ve made cupcakes with butter in the past and they taste great! 🙂
Girl and the Kitchen says
27.3.15 at 2:51 pmThanks Annie!!! I also featured these glorious cupcakes as one of my faves on #foodiefriDIY! Check it out! And thank you for linking with us!
Diana Rambles says
27.3.15 at 2:14 pmCongratulations! This recipe is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, Yummed, Stumbled, and Shared on G+. Please grab a featured button off my button page or via the post guidelines graphic. Thanks for sharing this awesome idea!
Annie S says
2.4.15 at 12:35 pmThank so much for the feature Diana!! 🙂
[email protected] Cooking on the Front Burner says
27.3.15 at 4:22 pmThanks for sharing with us at Best of the Weekend – these will be featured on my blog tonight!
Annie S says
2.4.15 at 12:36 pmThanks so much for the feature Deb! 🙂
Kyla @HouseOfHipsters says
27.3.15 at 6:16 pmOh man do these ever look scrumptious! And I love that little animated GIF! Hope wedding planning has been a blast! Thanks for sharing on Found & Foraged!
Annie S says
2.4.15 at 12:37 pmThanks so much Kyla! 🙂
Lou Lou Girls says
30.3.15 at 9:39 pmThis looks so incredible! Loving it! Pinned and tweeted. Thanks for being a part of our party. I hope to see you tonight at 7. Lou Lou Girls
Annie S says
2.4.15 at 12:39 pmThanks so much for sharing!!! 🙂
chillylemon says
1.4.15 at 2:23 pmHi Annie, this sounds like a dream combination coming true! I love lemons and really adore passion fruits! I discovered your blog today and I’m so delighted by your wonderful recipes and photos! Great blog! Lovely greetings all the way from Germany, Anja
Annie S says
2.4.15 at 12:40 pmThanks so much for the kind words Anja! 🙂
Dilshad says
12.10.16 at 1:51 pmVery delicious I will inshallah try at my home can u send in detail n procedure also