White Chocolate Passionfruit Cupcakes

Short Description

A tropical twist on a classic favorite, these white chocolate passionfruit cupcakes are soft, fluffy, and filled with bright, tangy flavor. Topped with a luscious swirl of cream and a touch of passionfruit curd, they strike the perfect balance between sweet and tart for an elegant dessert that’s ideal for any occasion.

Why You’ll Love This Recipe

These cupcakes are the perfect fusion of creamy white chocolate and zesty passionfruit, offering a unique and refreshing flavor profile. The moist texture and fragrant aroma make them stand out at parties, brunches, or summer gatherings. Easy to make and beautifully customizable, they’re a show-stopping dessert that tastes as good as it looks.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1½ cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• ½ cup unsalted butter, melted
• ½ cup whole milk
• 1 cup passionfruit purée (fresh or canned)
• ½ cup white chocolate chips
• 1 teaspoon vanilla extract

For topping (optional but recommended):

• Whipped cream or vanilla buttercream
• Extra passionfruit curd or jelly
• Fresh mint leaves or edible flowers for garnish

Directions

1. Preheat the oven to 350°F (175°C). Line a cupcake tray with paper liners.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, beat the eggs and sugar until light and fluffy. Stir in the melted butter, milk, passionfruit purée, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the white chocolate chips until evenly distributed.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire rack.
8. Once cooled, top each cupcake with whipped cream or buttercream. Add a spoonful of passionfruit curd or jelly, and garnish with mint leaves or edible flowers, if desired.

Servings and timing

Servings: 12 cupcakes
Prep Time: 15 minutes
Baking Time: 20 minutes
Total Time: 35 minutes
Calories: 290 kcal per cupcake

Variations

• Filled Center: Core each cupcake after baking and fill with passionfruit curd for an extra burst of flavor.
• Frosting Alternatives: Use cream cheese frosting or coconut whipped cream for a tropical twist.
• Citrus Boost: Add lemon or lime zest to the batter for enhanced brightness.
• Chocolate Swap: Try using white chocolate chunks or passionfruit-flavored chocolate for variety.
• Gluten-Free Option: Substitute the flour with a 1:1 gluten-free flour blend.

Storage/Reheating

Store the cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days if topped with fresh cream.
For best flavor and texture, let refrigerated cupcakes come to room temperature before serving.
Frosting and toppings should be added just before serving if making ahead.

FAQs

Can I use frozen passionfruit purée?

Yes, thaw the purée completely before adding it to the batter. Fresh or canned purée also works well.

How do I make passionfruit curd?

Passionfruit curd is similar to lemon curd. Combine passionfruit juice, egg yolks, sugar, and butter over low heat until thickened.

Can I substitute the white chocolate?

You can use dark or milk chocolate chips, though the flavor balance will be different and less sweet.

Do I need to sift the flour?

It’s not required but sifting helps ensure a lighter texture by removing clumps.

How do I keep the cupcakes moist?

Avoid overbaking and store them properly in an airtight container. The passionfruit purée also helps retain moisture.

Can I use cupcake mix as a base?

Yes, use a vanilla or white cake mix and add passionfruit purée and white chocolate chips for a shortcut version.

What type of buttercream works best?

Classic vanilla or Swiss meringue buttercream pairs well with the tartness of the passionfruit.

Can I freeze these cupcakes?

Unfrosted cupcakes can be frozen for up to 2 months. Thaw and decorate before serving.

Are these cupcakes suitable for children?

Yes, they’re sweet and fruity without alcohol (unless you add liqueur to the frosting).

Can I make mini cupcakes?

Yes, adjust the baking time to 10–12 minutes and monitor closely.

Conclusion

White chocolate passionfruit cupcakes are a delightful blend of tropical brightness and rich indulgence. Whether you’re baking for a summer party, a bridal shower, or simply treating yourself, these cupcakes offer a fresh, elegant twist on a classic treat. Beautifully topped and bursting with flavor, they’re sure to become a favorite in your baking repertoire.

White Chocolate Passionfruit Cupcakes

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A tropical twist on a classic treat, these white chocolate passionfruit cupcakes are soft, fluffy, and topped with luscious cream and a tangy passionfruit burst—perfect for elegant occasions or sunny day desserts.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup whole milk
• 1 cup passionfruit purée (fresh or canned)
• 1/2 cup white chocolate chips
• 1 teaspoon vanilla extract
• For topping (optional but recommended):
• Whipped cream or vanilla buttercream
• Extra passionfruit curd or jelly
• Fresh mint leaves or edible flowers for garnish

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Instructions

1. Preheat oven to 350°F (175°C). Line a cupcake tray with paper liners.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, beat eggs and sugar until light and fluffy. Mix in melted butter, milk, passionfruit purée, and vanilla.
4. Slowly add the dry ingredients into the wet, mixing just until combined. Fold in white chocolate chips.
5. Fill cupcake liners about 2/3 full. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. Frost with whipped cream or buttercream, add a dollop of passionfruit curd or jelly, and garnish with mint or edible flowers.

Notes

• Use canned passionfruit purée for convenience or fresh for a stronger tang.
• Don’t overmix the batter to keep cupcakes light and fluffy.
• Cool cupcakes fully before frosting to prevent melting.
• Store in the refrigerator if using whipped cream, and serve chilled for a refreshing treat.

Nutrition

• Serving Size: 1 cupcake
• Calories: 290 kcal
• Sugar: 22 g
• Sodium: 120 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 55 mg