Coconut Passion Fruit Cupcakes

These are beautiful, festive cupcakes with a flavor pair that is amazing! And, of course, topped with our favorite cream cheese frosting, because, who doesn't love it, right? Let's bring a little sunshine into our days and bake these. Did I mention that all components - cupcakes, curd, and frosting - can be made ahead?

I call these my little gems because, no matter when I bake them, they remind me of sunny days. It's the yellow and white colors, they simply screams joy, don't they?

These cupcakes have a flavor combination that is fantastic! The components can be made in advance and even used for other recipes (like the Passion Fruit Lemon No Bake Cheesecake). On their own they are also amazing, so you can make the coconut cupcakes and simply add dulce de leche or a chocolate frosting on top. Just an idea.

Ingredients

• Butter: unsalted is what we use for this recipe.
• Eggs: always use the freshest ones you can buy.
• Liquid: buttermilk or coconut milk (for extra flavor) both work. But the former has an extra acid factor that is good for tenderness.
• Flour: I like to use cake flour for a great texture, but all-purpose works just fine. Don't go out of the way to buy the first one just to make this recipe.
• Extras: baking powder, salt
• Sugar: regular, granulated is what we use.
• Coconut: use unsweetened shredded.
• Flavorings: pure vanilla (paste or extract) and lemon (zest and juice) is used for the cupcakes and filling. They work wonderfully well together.
• Passion fruit pulp: I like to buy it with seeds, but you can also use the smooth pulp.
• Cream cheese: I love the good old-fashioned Philadelphia brand. But any other one you use for cheesecakes or frostings works fine.
• Powdered sugar: necessary for the frosting. Can't be substituted.

How to make the cupcakes

This is a butter cake, similar to a pound cake, so the batter is pretty straightforward for this type of cakes (like the Basic Vanilla Butter Cake for example).

• Creaming: butter and sugar are creamed and this should take several minutes. This process incorporates air that is needed to help the cake rise well in the oven.
• Sifting: I find this to be an essential step with all layer cakes (image below, left). It builds on the creaming step above to help the batter do it's thing in the oven and get us the best result possible.
• Scraping sides of bowl: do this several times (image below, right) to ensure that the batter is integrated as evenly as possible.
• Filling the pan: this is a cake batter that will dome when it rises, and I recommend filling it no more than ¾ of the muffin tins to ensure you don't have huge cupcakes that will be messy to eat after the filling and frosting are added.

Passion fruit curd

The most common citrus curd is lemon, but I made mine with fresh passion fruit pulp and seeds. You can also omit the seeds and have a smooth curd. The process is sort of similar to making pastry cream.

It is an extra step, but you can easily fill these cupcakes with purchased lemon curd or even a good raspberry jam. It pairs wonderfully.

How to fill the cupcakes

Melon scooper: this is what I use to scoop the tops of the baked cupcakes (metal gadget in the image below) and make a sort of nest to be filled with the passion fruit curd. It's super simple to use and easily available online and the links are in the Notes section of the recipe card.

My top tips

• Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes are as accurate as I they can be, but it might take you more or less time. You can use a thermometer that is placed inside the oven (like the OXO oven thermometer) to check that your oven is the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
• Creaming: butter and sugar are creamed and this should take several minutes. This process incorporates air that is needed to help the cake rise well in the oven.
• Sifting: I find this to be an essential step with all layer cakes. It builds on the creaming step above to help the batter do it's thing in the oven and get us the best result possible.
• Filling the pan: this is a cake batter that will dome when it rises, and I recommend filling it no more than ¾ of the muffin tins to ensure you don't have huge cupcakes that will be messy to eat after the filling and frosting are added.
• Coconut: you might want to lightly toast the shredded coconut before adding it to the batter. Do so in a low oven and watch very carefully as it burns in a second. Let cool completely before adding.
• Topping: I recommend you wait until the last minute to add it. If eating these outside on a hot day, keep them in the fridge as long as possible before serving them.

Related recipes you might like:

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Coconut Passion Fruit Cupcakes

• Author: Paula Montenegro
• Prep Time: 30
• Resting time: 60
• Cook Time: 20
• Total Time: 1 hour 50 minutes
• Yield: 12 cupcakes 1x
• Category: Cakes
• Method: Baking
• Cuisine: International

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Description

These are beautiful, festive cupcakes with a flavor pair that is amazing! And, of course, topped with our favorite cream cheese frosting, because, who doesn't love it, right? Let's bring a little sunshine into our days and bake these. Did I mention that all components - cupcakes, curd, and frosting - can be made ahead?

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Ingredients

Units USM Scale 1x2x3x

For the coconut cupcakes:

• 1 ½ cups all-purpose flour
• 2 teaspoons baking powder
• Large pinch of salt
• ¾ cup unsalted butter, at room temperature
• 1 cup sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Zest of ½ a medium lemon
• 1 cup shredded unsweetened coconut
• ¾ cup buttermilk or coconut milk
• Coconut scales (toasted, to decorate)

For the passion fruit curd:

• 3 egg yolks, at room temperature
• ¾ cup passion fruit puree
• ¼ cup lemon juice
• Scant ½ cup unsalted butter
• ¼ cup sugar

For the cream cheese frosting:

• ⅓ cup cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 1 to 1 ½ cups powdered sugar (you might need more)

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Instructions

For the passion fruit curd:

1. In a bowl, beat yolks and sugar for 1 minute. Add passion fruit and reserve.
2. Melt butter in a medium saucepan over low heat. Before it boils, add yolk mixture and cook over medium/low heat, stirring constantly, until the mix thickens, but without letting it boil.
3. Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days.
4. Keep refrigerated.

For the coconut cupcakes:

1. Preheat oven at 350ºF/180°C.
2. Fill a muffin tin with 12 paper liners.
3. Sift flour, baking powder and salt.
4. In a large bowl, beat butter for 1 minute. Gradually add sugar, beating constantly at medium/high speed.
5. Add eggs, one at a time, beating well after each one. Add coconut and vanilla and mix to combine.
6. Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Don’t over mix at this point, or the cupcakes will be tough.
7. Fill paper liners to ¾ of their capacity, and bake for about 25 minutes, until golden, springy to the touch and a tester comes out clean.
8. Let cool completely on a wire rack.
9. Scoop the top center of each cupcake. I use OXO One-size melon baller, which makes it super easy. But you can use a spoon or small paring knife. 
10.  Fill with the curd carefully.
11. Pipe or spoon the frosting on top and top with toasted coconut to decorate.

For the cream cheese frosting:

1. Beat cream cheese and butter until very smooth.
2. Add sugar, gradually, until you have a thick batter that can be piped.
3. Keep covered, in the fridge.

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Notes

Passion fruit puree: scoop the pulp into a bowl and mash it with a fork, to dissolve as many large pieces as you can. It will be chunky and with seeds. If you want the smooth puree, strain it and then pick out the seeds to use later. Or not. Whatever you like. To toast the coconut, put it in a 325º oven for about 5 minutes. Careful not to burn it!

Keywords: coconut passion fruit cupcakes

Cupcakes adapted from Barefoot Contessa Cookbook, by Ina Garten and curd adapted from How to be a Domestic Goddess, by Nigella Lawson

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones here, with simple ingredients + easy-to-follow instructions.

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