Luscious Passion Fruit Cupcakes filled with passion fruit mousse and topped with pink vanilla buttercream frosting. The perfect dessert for Valentine's Day, Mother's Day, Baby Shower, and summertime.
Table of Contents
How to Make Passion Fruit Cupcakes
- To make the passion fruit cupcake batter, preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
- In a large mixing bowl with a paddle attachment, beat softened butter for about 1 minute at medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and the reserved liquid ingredients or passion fruit mixture to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
- To make the passion fruit mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small hole in the center of each cupcake using a paring knife.
- The hole should be to about one-half of the vertical depth of the cupcake. Reserve the removed piece of the cupcake. Pipe passion fruit mousse into each hole.
- Close the hole with the reserved piece of cake -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
- For the vanilla buttercream frosting: In a large mixing bowl with paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until the mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
- Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center (This video explains well how to do it). Serve and enjoy your passion fruit cupcakes!
Other Cupcake Recipes
- Valentine's Day Cupcakes
- Frozen cupcake recipe
- Lemon meringue cupcakes
- Brazilian carrot cupcake recipe
- Brigadeiro cupcake recipe
- Sweet potato cupcake recipe
Storage
Here is how to store your passion fruit mousse cupcakes in the fridge, or freezer, and how to thaw them:
- Store passion fruit cupcakes filled with mousse in an airtight container in the fridge for up to 3-5 days.
- You may freeze the cupcakes without the passion fruit mousse filling or frosting for up to 2 months.
- Thaw them at room temperature, then fill them with the mousse, and top them with the frosting.
PIN AND ENJOY!
Passion Fruit Cupcakes
Luscious Passion Fruit Cupcakes filled with passion fruit mousse and topped with a pink vanilla buttercream frosting. The perfect dessert for Valentine's Day, Mother's Day, Baby Shower, and summertime.
Servings 19 cupcakes
Calories464.2 kcal
Cost $ 0.75 per cupcake
Equipment
- 1 mixer
- 1 Ice cream scoop
- 1 oven
- 1 standard-size muffin tin
Ingredients
For the Passion Fruit Cupcake Batter:
- 2 cups all-purpose flour plus 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup coconut milk or whole milk
- 7 fl. oz concentrated passion fruit juice (If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure)
- ½ teaspoon vanilla extract
- ½ cup unsalted butter at room temperature
- 1 cup sugar
- 4 large eggs at room temperature
For the Passion Fruit Mousse:
- ½ cup sweetened condensed milk
- ¼ cup concentrated passion fruit juice (If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure)
- 2 tablespoons heavy whipping cream
For the Pink Vanilla Buttercream Frosting:
- 2 cups unsalted butter softened, or 4 sticks
- 5 cups powdered sugar
- 2 teaspoons heavy whipping cream or whole milk
- 1 tablespoon pure vanilla extract or seeds of 1 vanilla bean
- ⅛ teaspoon salt
- 6 drops red gel coloring
- 1 drop blue gel food coloring
Instructions
- To make the passion fruit cupcake batter, preheat oven to 350 degrees F (180 degrees C). Line a cupcake tin and reserve.
- In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
- In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
- In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute on medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and the reserved liquid ingredients or passion fruit mixture to the egg mixture, beating well after each addition.
- Using an ice cream scoop, fill cupcake liners ¾ full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
- To make the passion fruit mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small hole in the center of each cupcake using a paring knife.
- The hole should be to about one half of the vertical depth of the cupcake. Reserve the removed piece of the cupcake. Pipe passion fruit mousse into each hole.
- Close the hole with the reserved piece of cake -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
- For the vanilla buttercream frosting: In a large mixing bowl with a paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until the mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
- Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center (This video explains well how to do it). I also used cupcake gems (white pearls) to decorate the cupcakes. Serve and enjoy!
Recipe Notes
Storage
- Store passion fruit cupcakes filled with mousse in an airtight container in the fridge for up to 3-5 days.
- You may freeze the cupcakes without the passion fruit mousse filling or frosting for up to 2 months.
- Thaw them at room temperature, then fill them with the mousse, and top them with the frosting.
Nutrition
Calories: 464.2kcal | Carbohydrates: 48.5g | Protein: 3.8g | Fat: 29.2g | Saturated Fat: 18.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.1g | Trans Fat: 1g | Cholesterol: 103.8mg | Sodium: 323mg | Potassium: 143.8mg | Fiber: 0.4g | Sugar: 37.4g | Vitamin A: 950.3IU | Vitamin C: 4.6mg | Calcium: 46.3mg | Iron: 1.3mg
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.
This post was first published on February 5, 2014.
Karen (Back Road Journal) says
These beautiful cupcakes are definitely deserving of a special event. I'm sure they have been a real hit over the years.
Denise Browning says
Thank you! They were quite delicious.
Kem says
I tried these today with 7-minute frosting rather than the buttercream but used the cupcake & passion fruit mousse recipes here. My cupcake turned out very "wet" and not like a fluffy cake. And not a lot of rise, either... actually still had a slight indent in the center.I Wasn't expecting this and didn't love it. The passion fruit flavor was great though! I would've preferred for the mousse to be a bit thicker/more set, too. Even after refrigerating it was still looser than I would've preferred. I've experienced this when making regular passion fruit mousse, too, though, so maybe that's just the way it is - haven't figured out how to make it thick like I've had it at some Brazilian places. (I blend concentrate, creme de leche & condensed milk per other family (in-law) suggestions.)
Does your cake turn out fluffy? If so - any tips on what I could've done wrong? I'm a pretty experienced baker but obviously I could've screwed up something! 🙂
Denise Browning says
Hi, Kem!
I am so sorry you did not have a good experience with this recipe.
Mine turned out slightly fluffy (not puffy). In addition, I had no problem at all with the consistency of the passion fruit mousse. I don't like to use creme de leche at all. It is not the same as Brazilian creme de leite. And even if I had to use Brazilian creme de leite, I would use the one that comes in a box rather than in a can (it contains whey). I used heavy whipping cream in mine, a good quality of sweetened condensed milk (some are thinner than others), and a good passion fruit concentrate. I blended them very, very well in the blender -- until thick and creamy, and then refrigerated.
When did you prepare the cupacake batter, did you use room temp eggs or cold ones? This can certainly make a difference. This is just me trying to figure what went wrong with your cupcakes.
I hope this helps. Wishing you a delicious week! Take care.
Madisen says
I’m also a very experienced baker & had the exact same problem with the batter. They all deflated & are undercooked & dense in the center. I’m just going to have to deliver them to the party & hope the coconut buttercream frosting I’m making distracts!
Denise Browning says
Hi again, Madisen! In the post article I stated these cupcakes are dense so they're not supposed to be light/too puffy like average cupcakes. Part of the center will need to be removed to be filled with the passion fruit mousse and then topped with buttercream.
Diane says
Could I substitute the passion fruit with another juice??? I'm thinking strawberry . . . would I need to change the recipe in anyway?
Denise Browning says
Hi, Diane!
Absolutely! For the cupcake batter, you can certainly use concentrated strawberry juice instead of the passion fruit juice. But for the mousse filling, you better blend about 1/3 to 1/2 cup chopped fresh strawberries with sweetened condensed milk and heavy cream until obtaining a thick, creamy mixture. The reason why you should avoid to use strawberry juice for the mousse filling is because strawberry juice is not as acidic as passion fruit juice, resulting in a thin mixture. Have a great Sunday and thanks for stopping by.
Aurica says
mmmm, lovely pink delicious and excellent cupcakes 😀
Denise Browning says
Thank you! Those are super delish indeed.
Raymund says
Happy Advanced Valentines to you too!
Denise Browning says
Thanks, Raymund! For you as well..
Anne@FromMySweetHeart says
Oh such beautiful cupcakes, Denise! Your photos are so lovely and enticing! Happy blogiversary! I've enjoyed your wonderful posts, recipes and fabulous photography and look forward to many more years to come! : )
Denise Browning says
You are always so nice and sweet, Anne! Thank you so much for the blogiversary wishes and your kind words. Wishing you a wonderful week!!! xx
Sue/the view from great island says
I discovered passion fruit this year, and now I'm addicted to that sensual aroma --- great idea for Valentines' Day!
Denise Browning says
Thanks a lot, Sue! It's one of my all-time fave fruits...I grew up eating all types of treats made from it and also drinking its juice. I hope you can make these cupcakes...You won't regret it! You can also make more of the mousse, place in ramekins, and refrigerate. It is also a family favorite (although it is technically a cream, this is the way we make passion fruit mousse in Brazil. It's super easy, creamy, and very addictive).
Deb says
Happy Second Birthday Denise! The Passion Fruit Mousse Cupcakes are just enchanting! I adore their ethereal pink color!
Denise Browning says
Thanks a lot, Deb! I do appreciate it...
Mi Vida en un Dulce says
2 years Denise...happy birthday!!!
The cupcakes look fantastic, I love passion fruit.
Denise Browning says
Thanks a ton, Nydia! Enjoy and have a great weekend...
Little Cooking Tips says
Denise happy birthday to your blog!!! We wish you many many more years to come! 🙂 These cupcakes look amazing!!! You made a fantastic work!! Kisses from Greece
Denise Browning says
Thank you both so much, Panos and Mirella!
Lail | With A Spin says
Happy bloganniversary Denise. Wishing many more years of amazing recipes and stories.
The passion fruit mousse cupcake is perfect for the celebration. I love the flavors and color is beautiful too.
Denise Browning says
Thanks a lot for the bloganniversary wishes, Lail! I do appreciate your visits and support.
Shashi @ https://runninsrilankan.com says
Happy Happy 2nd Blog-versary!
Denise - these are adorable and a wonderful way to celebrate 2 major events! I so love the rose petal frosting on them - gorgeous!
Denise Browning says
Thanks so much, Shashi! I am so glad that you enjoy my rose piping.
francesca says
These are beautiful and the ingredients sound delicious. Passion fruit is one of my favs. Awesome piping, too 🙂
Denise Browning says
Hi, Francesca! Thank you...xx
Maureen | Orgasmic Chef says
These cupcakes are right up my alley - PASSION fruit mousse cupcakes. Most definitely orgasmic.
Congratulations on two years!
Denise Browning says
Thanks, Maureen! I wish you were here so I'd have shared them with you.
Sugar et al says
Congratulations and may you have a hundred more years of beautiful recipes, photographs and stories to share with us. You have chosen such an appropriate sweet treat for the occasion Denise.
They not only look pretty but scream romance. Love them!
Denise Browning says
Thanks so much for always stopping by and for your support, Sonali! It is priceless for me... xoxo
Krissie - Pearls of Style says
These look so beautiful! And I can't tell you how much I love passionfruit flavoured cupcakes. Will definitely give these a go. Well done on the icing, it's lovely.
Krissie x - https://pearlsofstyle.blogspot.com.au/
Denise Browning says
Thanks for stopping by, Krissie! You won’t regret to give them a try… Have an awesome day!
Chris @ The Café Sucré Farine says
These are beautiful and fitting for the most special occasions especially anniversaries like yours and Valentines. Love them Denise and have loved getting to know you! Happy Anniversary, you're doing a fabulous job!
Denise Browning says
Thank you a lot, Chris!!!! I do appreciate your time and constant support. It has been a blessing to get to know you better for all these months.
Madisen says
Hi. I made your recipe to the T & all my cupcakes came out with the middle underdone. I made sure they were inflated & bouncing back before removing from the oven. Are you baking these on convection? Delicious flavors, but the batter appears to be too moist.
Denise Browning says
Hi, Madisen! It seems that you should have left yours in the oven for a few more minutes. As you know, not all ovens are the same. This is why the time range is not something exact. They are done when a toothpick inserted in the center comes out clean.
John@Kitchen Riffs says
Two years? Congrats! And what a great way to celebrate. These cupcakes are amazing -- thanks so much.
Denise Browning says
Thank you for stopping by, John! Have a great week!
Julia@Vikalinka says
Oh they look gorgeous! I love the idea of passion fruit for Valentine's Day, so fitting! Pinning.
Denise Browning says
Thanks a lot for your sweet words and for sharing these cupcakes, Julia! I am glad that you loved the idea of passion fruit for V-day.