Recipe

Passionfruit yoghurt cupcakes

A tangy twist you won't forget.

  • 25 mins cooking
  • Makes 12 Item
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So much to love about these tasty cupcakes. Passionfruit and yoghurt add a tangy twist that you wont forget and topped off with cream cheese icing.
No birthday party is complete without a batch of these. They're easy to make (and eat), the perfect edible gift and flavour combinations are endless. Let's get baking.
When it comes to celebrations, cupcakes are always a favourite whether they're part of a big dessert spread, handed out as bite-sized nibbles or wrapped in cellophane as an edible gift.
Looking for more cupcake recipes?

Ingredients

Passionfruit yoghurt cupcakes
  • 90 gram unsalted butter, softened
  • 1/2 cup (110g) caster sugar
  • 1 teaspoon finely grated orange rind
  • 2 eggs
  • 1 cup (150g) self-raising flour
  • 1/2 cup (125ml) passionfruit pulp, plus 2 tablespoons extra for drizzling (optional)
  • 1/3 cup (95g) greek-style yoghurt
  • 30 gram unsalted butter, softened
  • 100 gram cream cheese, at room temperature
  • 1 teaspoon finely grated orange rind
  • 1 1/2 cup (240g) icing sugar

Method

Passionfruit yoghurt cupcakes
  • 1
    Preheat oven to 180°C. Line a 12-hole muffin pan with paper cases.
  • 2
    Beat butter, sugar, rind and eggs in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, passionfruit and yoghurt. Spoon mixture into cases; smooth surface.
  • 3
    Bake cakes about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, on a wire rack to cool.
  • 4
    To make cream cheese icing, beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar. Spread on cold cakes. Drizzle with extra passionfruit pulp, if desired.

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