Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

Lemon and Passion Fruit Cupcakes

19.3.15 By Annie N

Jump to Recipe Print Recipe

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting – these are the perfect cupcakes to welcome Spring!

lemon-and-passion-fruit-cupcakes-6

Ever make a recipe and just know it’s going to be a hit?

I got that with these Lemon and Passion Fruit Cupcakes – I bit into one and was like “OHMYGOD” then OH came home, tried one and was like “OHMYGOD!!!!!!!”.

That friends, means we’re onto a winner as OH “doesn’t really like cake”. Yes. I am a cake fiend and I’m marrying a guy who doesn’t even like chocolate half the time.

Although, there has definitely been an improvement since I started this blog. Maybe he just didn’t have decent cakes until he met me…!

I also took these over to my parents yesterday and they loved them too. They have me dreaming of warmer weather whilst I’m looking out my window at another cold, rainy day.

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

Isn’t it meant to be the first day of Spring tomorrow? We had a couple really nice days last week, but this week has been cold again and very wet. I still wore my Pink Icing Toms though, trying to entice warmer weather out!!

I clearly needed yet another pair of shoes because, hello, they were called “Pink Icing”.

Seriously, this shoe addiction is taking over the house. I have lost count of how many pairs I have, but I know I have at least 10 pairs of black boots. Who even needs that many pairs of the same thing?

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

Anyway, I digress, these cupcakes are what it’s all about today!

There’s the zest of a whole lemon in the cupcakes and they’re based on my eternal favourite Vanilla Cupcakes. I put around 1tbsp of batter into each cupcake case, then put 1/2tbsp of Passion Fruit Coulis on top, before topping that with more cake batter.

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

I used Passion Fruit Coulis because I find you don’t get much out of a Passion Fruit. I’ve baked with them in the past and you end up needing so many of the things to get the right flavour!

Since the Coulis is thinner than a curd would be, these cupcakes don’t have a pocket of Passion Fruit, the coulis mixes with the batter and also creates a kind of “self saucing” element.

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

These cupcakes bake up so perfectly. They are light, tender and soft with a really great hit of lemon. Then I went and made the most divine, lemony-passion fruit filled frosting. Just insane.

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

Another lemon is zested into room temperature butter, before being mixed with icing sugar and 2tbsp of passion fruit coulis to create a silky smooth, tart, but sweet, refreshing frosting.

Marrying the frosting and cupcake together, drizzling a little extra coulis on top and sprinkling some cute little stars on top just made these cupcakes the most perfect, delicious things you’ll eat this side of Easter. I might even have to admit that these are better than Creme Eggs.

That’s a serious commitment from me, folks.

Subscribe via email

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

Lemon and Passion Fruit Cupcakes

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Servings 12

Ingredients
  

  • For the cupcakes:
  • 1 stick (113g) margarine/butter*
  • 1 cup (200g) caster sugar
  • Zest of 1 medium sized lemon
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • 1 1/2 cups (210g) plain flour
  • 2 tsp baking powder
  • 1/2 cup (120ml) milk
  • 6 tbsp Passion Fruit Coulis
  • For the frosting:
  • 2 sticks (226g) unsalted butter, at room temperature
  • 2 1/2 cups -3 (300-360g) cups icing sugar. sifted I needed 3 cups as my kitchen was seriously hot and my butter was almost melted! Start with 2 and 1/2 cups and see what kind of consistency you have before adding any extra!
  • Zest of 1 small lemon
  • 2 tbsp Passion Fruit Coulis, plus extra for garnish
  • Sprinkles, optional

Instructions
 

  • Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
  • Place the margarine, sugar and lemon zest into a large bowl, or the bowl of your stand mixer and beat on med-high speed until light and fluffy, about 2 minutes.
  • Add in the eggs and vanilla, scraping the sides of the bowl as necessary, mix until well incorporated, about 1 minute on med-high speed.
  • Add in flour, baking powder and milk and mix on med-high until you have a smooth, well combined batter.
  • Place 1tbsp of batter into each cupcake liner, then put 1/2tbsp of passion fruit coulis on top of the batter in the liners.
  • Then, place another 1tbsp of cake batter over the coulis, to make sure it's covered.
  • Place in the oven for 18-22 minutes, until rise, golden and an inserted skewer into the centre comes out clean. (Of course, you may end up with a little coulis on your skewer, but it's easy to distinguish between that and raw batter, the coulis will be wet, shiny and yellow).
  • Once baked, remove from tin immediately and transfer to a wire rack to cool completely. (Yes, they're hot, but this stops the liners peeling away from the cupcakes).
  • Once chilled, make the frosting: place butter, 2 and 1/2 cups of icing sugar and lemon zest into a large bowl/the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
  • Add in 2tbsp passion fruit coulis and mix until well combined. If frosting is still a little runny, add in up to an extra 1/2 cup icing sugar.
  • Once you have the correct consistency, place frosting into a piping bag, with a large open star nozzle and pipe a swirl onto each cupcake. Alternatively, you can spoon frosting onto cupcakes and smooth over.
  • Drizzle a little extra coulis onto each cupcakes and top with sprinkles, if desired.
  • Cupcakes will keep in an air tight container, in the fridge, for 3 days. Take out from fridge 30 minutes before serving.

Notes

*I don't normally advocate the use of margarine over butter, but in cupcakes I really think margarine results in a better flavour and texture. Use unsalted butter if you prefer and add a pinch of salt if you do. Recipe by Annie of Annie's Noms

These Lemon and Passion Fruit Cupcakes are light, delicate and pack a real flavour punch. Tender lemon cupcakes, with Passion Fruit Coulis inside the cake and on top of the frosting - these are the perfect cupcakes to welcome Spring!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Cupcakes, Recipes Tagged With: cupcakes, easter, easy, from scratch, lemon, passion fruit, spring

« Hot Cross Bun Cookies
The Pretty Pintastic Party #46 »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

Key Lime Pie for my man :)

These spicy, chewy and soft Gingerbread Crinkle Cookies really are the perfect Christmas cookies! Easy to make and totally addictive, you won't want to share them!

Gingerbread Crinkle Cookies

The Pretty Pintastic Party Button

The Pretty Pintastic Party #115

Top 5 Drugstore Foundations | Annie's Noms

Top 5 Drugstore Foundations

Rich and velvety smooth Pumpkin Spice Hot Chocolate is THE beverage to get you through any cold Autumn night. Sweet, rich and spicy, it also has real pumpkin in!

Pumpkin Spice Hot Chocolate

Pumpkin Cheesecake Bars with Biscoff Cookie Crust - These Pumpkin Cheesecake Bars have a sweet, spicy, soft filling and are married with the most amazing Biscoff Cookie Crust!

Pumpkin Cheesecake Bars with Biscoff Cookie Crust

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

This Vegan Lemon Coconut Layer Cake combines a soft, flavourful lemon sponge, whipped coconut vanilla frosting and has a toasted coconut coating on the sides. It is the perfect cake for a birthday or Spring gathering.
This Vegan Lemon Drizzle Cake is as delicious as the regular version, super easy to make and perfect to devour with your afternoon coffee. You really would not know it's vegan!
This Festive Spiced Soda Bread is a Christmassy twist on a classic Irish soda bread. Full of currants, sultanas, raisins, mixed peel and cranberries, it's flavourful, soft and perfect with a good serving of butter!

Copyright © 2025 Annie Ngai - Privacy Policy

 

Loading Comments...