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Let's bring a little sunshine to our lives with these little gems that are these coconut cupcakes with passion fruit curd, shall we? It's the yellow color I guess, it simply screams joy.

While many of you are cuddled under a blanket, here we can be found in one of three places: inside a pool, under the a/c or melting in the street. So hot, my oven hasn't been used in weeks. Unbelievable. And I call myself a baker with a food blog. Ha.





So we're talking coconut cupcakes with passion fruit curd today, and the mandatory cream cheese frosting, at least for me, because it's so easy to make, and tastes so good! I'm not a frosting person – or a cupcake one for that matter – but if you look at the birthday carrot cake there's a ton of it. Or topping these sweeties too. Yeah, cream cheese frosting is the king of frostingland.

And what about the curd? Are you a passion fruit lover like me? Does it make you happy to inhale that fresh lemony scent? It's the same I used for the no-bake passion fruit lemon cheesecake , and that was a total hit.

Though you will find a rather large cake archive in here, I'm not particularly a fan of cupcakes. Something about the frosting to cake ratio that sends me the other way. But I draw the line at these coconut cupcakes with tangy passion fruit curd. They’re the kind that you eat and don’t feel like your teeth are falling off from all the sugar.

There’s a superb coconut batter, a passion fruit lemon curd center, and a creamy frosting with toasted coconut. And each part of this recipe can be made in advance. Yay.

And believe what I say, because I’m not into cupcakes, at all. So they must be good. That good.

That’s all folks, all good stuff.

Print clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Coconut Cupcakes with Passion Fruit Curd Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 110 minutes

Yield: 12 cupcakes 1 x Print Pin Description For the passion fruit puree, scoop the pulp into a bowl and mash it with a fork, to dissolve as many large pieces as you can. It will be chunky and with seeds. If you want the smooth puree, strain it and then pick out the seeds to use later. Or not. Whatever you like. To toast the coconut, put it in a 325º oven for about 5 minutes. Careful not to burn it! Scale 1x 2x 3x Ingredients For the coconut cupcakes: 1 ½ cups all-purpose flour

all-purpose flour 2 teaspoons baking powder

baking powder Large pinch of salt

¾ cup unsalted butter (room tº)

unsalted butter (room tº) 1 cup sugar

sugar 3 large eggs

large eggs 1 teaspoon vanilla extract

vanilla extract Zest of 1/2 a lemon

a lemon 1 cup shredded unsweetened coconut

shredded unsweetened coconut ¾ cup buttermilk or coconut milk

buttermilk or coconut milk Coconut scales (toasted, to decorate) For the passion fruit curd: 3 egg yolks

egg yolks ¾ cup passion fruit puree

passion fruit puree ¼ cup lemon juice

lemon juice Scant ½ cup unsalted butter

unsalted butter ¼ cup sugar For the cream cheese frosting: 1/3 cup cream cheese (room tº)

cream cheese (room tº) 3 Tbs unsalted butter (room tº)

Tbs unsalted butter (room tº) 1 to 1 ½ cups confectioners’ sugar (or as needed) Instructions For the passion fruit curd: In a bowl, beat yolks and sugar for 1 minute. Add passion fruit and reserve. Melt butter in a medium saucepan over low heat. Before it boils, add yolk mixture and cook over medium/low heat, stirring constantly, until the mix thickens, but without letting it boil. Pour into sterilized jars if you plan to keep it for a few weeks, and not use it within the next 5 days. Keep refrigerated. For the coconut cupcakes: Preheat oven to 350ºF. Fill a muffin tin with 12 paper liners. Sift flour, baking powder and salt. In a large bowl, beat butter for 1 minute. Gradually add sugar, beating constantly at medium/high speed. Add eggs, one at a time, beating well after each one. Add coconut and vanilla and mix to combine. Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Don’t over mix at this point, or the cupcakes will be tough. Fill liners to ¾ of their capacity, and bake for about 25 minutes, until golden, springy to the touch and a tester comes out clean. Let cool completely on a wire rack. Scoop a small teaspoon from each cupcake. Fill with the curd carefully. Pipe or spoon the frosting on top and top with toasted coconut to decorate. For the cream cheese frosting: Beat cream cheese and butter until very smooth. Add sugar, gradually, until you have a thick batter that can be piped. Keep covered, in the fridge.

cupcakes adapted from Barefoot Contessa Cookbook, by Ina Garten curd adapted from How to be a Domestic Goddess, by Nigella Lawson

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