Passion Fruit and Vanilla Cupcakes

Bake with love and passion with these delicious cupcakes. Recipe by pastry chef Simon Jenkins.

Image credit: passion fruit cupcakes

Set passions racing with these delicious cupcakes. Recipe by pastry chef Simon Jenkins.

You will need:

For the cupcakes:

For the passionfruit buttercream:

  • 90g unsalted butter
  • 225g caster sugar
  • 3 tbsp sunflower oil
  • 4 1/2 tsp cornflour
  • 1 tsp vanilla essence
  • Zest of 1/2 lime
  • 270g whole eggs
  • 75ml whole milk
  • 90ml double cream
  • 270g T55 pastry flour
  • 1 1/2 tsp baking powder
  • 150g unsalted soft butter
  • 150g white fondant
  • 150g passion fruit puree, reduced to 75g
  • 6 large passion fruits, seeds only, to finish

You will also need:

  • 1 large heart shaped cookie cutter 6 x 5cm
  • 1 small heart shaped cookie cutter 2.5 x 2cm
  • Sugar thermometer
  • Makes: 15-16 cupcakes


Preheat the oven to 210ºC/ 190ºC fan/ gas mark 7.


Melt the butter and pour into a mixing bowl with the sugars, oil, cornflour, vanilla essence and lime zest.


Beat with a paddle until smooth then add the eggs slowly, followed by the milk and cream.


Fold in the sifted flour and baking powder until well combined.


Divide the mixture between 12 cupcake cases, approx 100g in each, filling to ¾ full.


Bake until the top springs back, approximately 25-27 minutes. Remove from the oven, place on a cooling rack and leave to cool completely before icing.


Meanwhile place the fondant and butter into a mixing machine with a paddle and beat until fluffy, then slowly add the passion fruit reduction and beat until combined.


Pipe onto the cupcake in a swirl, finish with a heart shape on the top and once set fill with fresh passion fruit.

For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine

Content continues after advertisements

Related recipes

More in Fruity Cupcakes

Click here to sign up to our newsletters!

Click here to sign up to our newsletters!