Passionfruit Cupcakes

I read about these passionfruit cupcakes originally from Cindy, who had compiled a list of recipes using passionfruit. The original recipe was from Melbourne Larder.

I have re-posted the recipe below with my own slight variation on the frosting.

Passionfruit Cupcakes

125g butter, softened
1/2 cup sugar
2 eggs
1 1/2 cups self-raising flour
60ml passionfruit juice and seeds (I like the crunchiness of biting into a seed occasionally)

Cut the passionfruit in half, scoop out the pulp and put that in a bowl with the juice.

Cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the sifted flour and the passionfruit juice and pulp. Spoon into a 12-cup muffin tin, lined with paper cases. Bake at 180 degrees for 15-20 minutes, or until a skewer inserted into the centre of a cake comes out clean.

Vanilla Butter Cream Frosting

375 g Softened Cream Cheese
125g Softened Butter
1 Tablespoon Vanilla Essence
2 Cups Icing Sugar (add more or less icing to your liking)

Beat cream cheese and butter until smooth and fluffy. Mix in vanilla essence and icing sugar until the desired sweetness. I like the frosting to just be sweet enough to still retain a bit of the sour flavour of the cream cheese. This helped to break up the cupcakes which are already quite sweet.

Spread icing over cupcakes when cool. The cupcakes taste really good and are so simple to make. Give them a try. I'm going to try various other flavour combinations soon to see what else works well.