Passionfruit yoghurt cupcakes

A tangy twist you won't forget.

  • 25 mins cooking
  • Makes 12 Item
  • Print
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?


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


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.

More From Women's Weekly Food