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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.

Ingredients

Units Scale
  • 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

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

Find it online: https://yumfoodusa.com/white-chocolate-passionfruit-cupcakes/