These Lemon and Passion Fruit Cupcakes are a refreshing springtime treat, featuring tender lemon cupcakes with a tangy passion fruit coulis both inside and on top. They’re perfect for any occasion!
Yield: 12 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Ingredients
For the Cupcakes:
1 stick (113g) margarine or butter
1 cup (200g) caster sugar
Zest of 1 medium-sized lemon
2 large eggs
½ teaspoon vanilla extract
1½ cups (210g) plain flour
2 teaspoons baking powder
½ cup (120ml) milk
6 tablespoons Passion Fruit Coulis
For the Frosting:
2 sticks (226g) unsalted butter, at room temperature
2½ to 3 cups (300-360g) icing sugar, sifted (start with 2½ cups and add more if needed)
Zest of 1 small lemon
2 tablespoons Passion Fruit Coulis, plus extra for garnish
Sprinkles (optional)
Instructions
Preheat Oven:
Preheat your oven to 180°C (350°F). Line a 12-hole cupcake tin with paper liners.
Prepare Cupcake Batter:
In a large bowl or the bowl of a stand mixer, beat the margarine (or butter), sugar, and lemon zest until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract. Beat until well incorporated, about 1 minute.
Add the flour, baking powder, and milk. Mix until you have a smooth, well-combined batter.
Add Passion Fruit Coulis:
Place 1 tablespoon of batter into each cupcake liner. Add ½ tablespoon of passion fruit coulis on top of the batter.
Spoon another tablespoon of batter over the coulis to ensure it’s covered.
Bake:
Bake in the preheated oven for 18-22 minutes, until the cupcakes are risen, golden, and a skewer inserted into the center comes out clean. (If you get coulis on the skewer, it should be shiny and yellow, which is different from raw batter.)
Remove from the tin immediately and transfer to a wire rack to cool completely.
Prepare Frosting:
In a large bowl or the bowl of a stand mixer, beat the butter, 2½ cups of icing sugar, and lemon zest until light and fluffy, about 2 minu