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One central white frosted cupcake in dotted paper liner on wooden table with coconut flakes.
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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?
Course Cakes
Cuisine International
Keyword coconut passion fruit cupcakes
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cupcakes
Author Paula Montenegro

Ingredients

For the coconut cupcakes:

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch salt
  • ¾ cup unsalted butter at room temperature
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • 1 cup shredded unsweetened coconut
  • ¾ cup buttermilk
  • 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
  • ⅓ 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 ½ cups powdered sugar you might need more
US Customary - Metric

Instructions

For the passion fruit curd:

  • In a bowl, beat 3 egg yolks and ¼ cup sugar for 1 minute. Add ¾ cup passion fruit puree and ¼ cup lemon juice. Reserve.
  • Melt ⅓ cup unsalted 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 do not let it boil.
  • Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days. Keep refrigerated.

For the coconut cupcakes:

  • Preheat oven at 350ºF (180°C). Fill a muffin tin with 12 paper liners.
  • Sift 1 ½ cups all-purpose flour, 2 teaspoons baking powder and pinch salt.
  • In a large bowl, beat ¾ cup unsalted butter for 1 minute. Gradually add 1 cup sugar, beating constantly at medium/high speed.
  • Add 3 large eggs, one at a time, beating well after each one. Add 1 cup shredded unsweetened coconut, ½ teaspoon lemon zest and 1 teaspoon vanilla extract and combine.
  • Add the dry ingredients in 3 parts, alternating with ¾ cup buttermilk in 2 parts. Don’t overmix at this point, or the cupcakes will be tough.
  • 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.
  • Let them cool completely on a wire rack.
  • Scoop the top center of each cupcake. I use a melon baller, which makes it super easy. But you can use a spoon or small paring knife. 
  •  Fill each hole with a teaspoon or so of curd. Pipe or spoon the frosting on top and top with toasted coconut scales to decorate.

For the cream cheese frosting:

  • Beat ⅓ cup cream cheese and 3 tablespoons unsalted butter until very smooth.
  • Add 1 ½ cups powdered sugar, gradually, until you have a thick batter that can be piped. Use more powdered sugar if needed. Keep covered, in the fridge.

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 325ºF (165°C) oven for about 5 minutes. Careful not to burn it!