Passion Fruit Cupcakes filled with Passion Fruit Curd and topped with Passion Fruit Curd Buttercream...I mean what else do you need? Check out this recipe for some of the best cupcakes you will ever make or eat!
My love of baking started with cupcakes. I blame my friend Julie, she introduced me to gourmet cupcakes a long time ago and my life has never been the same.
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Why I Love This Recipe
I love to try different recipes and ways of making cupcakes which is why some of my cupcake recipes are different like my Hibiscus Cupcakes and my Coconut Lime Margarita Cupcakes. Different flavors, decorating techniques, and fillings require different densities as well.
Since these cupcakes are filled with a creamy passion fruit curd, I knew I wanted the cupcakes to be super light and moist. The passion fruit curd buttercream is also really dense so the cupcake had to be light. This basic vanilla cupcake base is the perfect complement to the passion fruit curd and buttercream.
If you are looking for more passion fruit recipes, check out my collection of 14 of the Best Passion Fruit Recipes Ever.
Where to Find Passion Fruit Curd
You can use store-bought passion fruit curd for this recipe or you can make your own! And guess what? I have a recipe that makes passion fruit curd in the microwave so really, anyone can make it!
All you need is butter, sugar, eggs, and passion fruit pulp. Check out my Microwave Passion Fruit Curd recipe and be prepared to be wowed.
How to Make The Vanilla Cupcake Base
- Preheat the oven to 325°F and prepare a cupcake tin with cupcake liners.
- In a stand mixer add the room-temperature butter and oil and beat on high speed for 2 minutes. Add the sugar and continue mixing on high for another 5 minutes.
- While the butter is beating, place the flour, baking powder, baking soda, and salt into a medium mixing bowl and stir to combine with a whisk or fork and set aside. Add the eggs, one at a time, to the butter mixture and continue mixing.
- Turn down the mixer to the lowest speed and slowly add the flour mixture to the butter mixture. Then add the milk and vanilla and mix just until combined.
- Evenly divide the batter into the cupcake liners and bake for 18 minutes.
- Once cool, cut out a hole in the middle of each cupcake to make room for the curd filling.
How to Make Passion Fruit Curd Buttercream
- Place the room-temperature butter into the bowl of a stand mixer or a large bowl and beat on high for 4-5 minutes until it becomes lighter in color. Add the powdered sugar, then the milk, and finally 1 cup of passion fruit curd. Beat until everything is fully combined.
- Place the frosting in a piping bag fitted with your favorite tip. Pipe the frosting on each cupcake covering the passion fruit curd hole. Enjoy!
Recipe FAQs
After the cupcakes have cooled, dig out a hole in the middle of each one. Be careful not to go all the way to the bottom of the cupcake or the curd will leak out of the bottom. I used the end of my piping tip to make a hole and it worked perfectly!
Yes, you can make the passion fruit curd ahead of time. Store it in an airtight container in the refrigerator for up to a week before using it to fill the cupcakes.
Store any leftover cupcakes in an airtight container in the refrigerator. They will last about 3-4 days in the fridge.
It's not recommended to freeze cupcakes filled with curd as the texture of the curd may change upon thawing. It's best to enjoy them fresh or refrigerated.
If you get a chance to make these Passion Fruit Cupcakes, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Passion Fruit Cupcakes
Equipment
- piping bags (or plastic bags)
- piping tip (I used 2D)
Ingredients
Vanilla Cupcakes
- 2 tablespoons butter, room temperature
- ¾ cup sugar
- 1 cup +6 tablespoons all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- ⅓ cup milk, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
Passion Fruit Curd Filling and Frosting
- 1 ¼ cups passion fruit curd (divided)
- 8 ounces unsalted butter, room temp (2 sticks)
- 4 cups confectioners powdered sugar
- 2 tablespoon milk
Instructions
Vanilla Cupcakes
- Preheat the oven to 325°F and prepare a cupcake tin with cupcake liners. This recipe will yield 12 cupcakes.
- In a stand mixer or large mixing bowl, add the room-temperature butter and oil and beat on high speed for about 2 minutes. Add the sugar and continue mixing on high for another 5 minutes until light and fluffy.
- While the butter is beating, add the flour, baking powder, baking soda, and salt into a medium mixing bowl and stir to combine with a whisk or fork. Set aside.
- Add the eggs, one at a time, to the butter mixture and continue mixing. Scrape the sides of the bowl as needed with a silicone spatula.
- Turn down the mixer to the lowest speed and slowly add the flour mixture to the butter mixture. Then add the milk and vanilla and mix just until combined. Don't overbeat the mixture or your cupcakes will be dense.
- Evenly divide the batter into the cupcake liners and bake for 18 minutes. Remove the pan from the oven and allow the cupcakes to cool for 5 minutes in the pan. Then transfer the cupcakes to a wire rack to cool completely.
Passion Fruit Curd Filling
- Take each cupcake and dig out a hole in the middle of each one. Be careful not to go all the way to the bottom of the cupcake. I used the end of my piping tip and it worked perfectly!
- Place 1 cup of the passion fruit curd into a piping bag. You can use a tip or just snip the end since you are just filling the hole. Fill each cupcake with curd so that the hole is level with the top of the cupcake.
Passion Fruit Curd Buttercream
- Place the room-temperature butter into the bowl of a stand mixer or a large bowl and beat on high for 4-5 minutes until it becomes lighter in color. Add the powdered sugar, one cup at a time, and fully mix in with each addition. Add the milk and mix in followed by ¼ cup of passion fruit curd. Beat until everything is fully combined.
- Place the frosting in a piping bag fitted with your favorite tip. Pipe the frosting on each cupcake covering the passion fruit curd hole. Enjoy!
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Jenna says
Hi! Just checking that for the frosting, it is just 1/4 cup of the passion fruit curd? I just says ‘add the curd’ so want to make sure that is the correct amount. Thanks!
Emily says
Hi Jenna, Yes, that's correct, 1/4 cup goes into th frosting and the rest is for the filling. Sorry for the confusion 😊
Donna says
Could I use a cream cheese frosting and add the passionfruit curd?
Emily says
I haven’t tried it, but I think it would work out ok. Let me know if you try it!
Janet says
The buttercream calls for 16 oz, but then says 2 sticks in parentheses. 16 oz = 4 sticks (at least for most U.S. butter). Which is correct? Thank you!!
Emily says
Oh my goodness, sorry about that! It should be 8 oz. (2 sticks). Thanks, Janet!
Natalie says
I bake them last weekend. It was delicious!
Emily says
Yay! Thanks for trying out the recipe!
Cindy Mom the Lunch Lady says
These cupcakes are so pretty and look like a great way to get that passion fruit curd into my tummy 🙂
Emily says
So true! LOL
Deb says
Everything about these cupcakes is fabulous! Passionfruit is totally underrated and the world needs more delicious recipes like this one 🙂
Emily says
I 100% agree. Thanks, Debbie 😁
nancy says
the custard filled was my favvvv
Emily says
Yes!! Any cupcake with a surprise filling is always a good choice.
Addie says
These are absolutely stunning!
Emily says
Thanks, Addie!