Go Back
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!
Print

Lemon and Passion Fruit Cupcakes

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!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12

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.

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