A tangy twist you won't forget
Yield
Makes 12
Prep Time
20mins
Cook Time
25mins
Difficulty Level
Download or Print

Petite and tangy yoghurt and passionfruit cupcakes topped with cream cheese icing and adorned with crunchy and fresh passionfruit pulp make for a bright, zingy and tasty treat.

Ingredients

  • 90 g unsalted butter, softened
  • ½ cup (110 g) caster sugar
  • 1 tsp finely grated orange rind
  • 2 eggs
  • 1 cup (150 g) self-raising flour
  • ½ cup (125 ml) passionfruit pulp, plus 2 tbsps extra for drizzling (optional)
  • ⅓ cup (95 g) Greek-style yoghurt
  • 30 g unsalted butter, softened
  • 100 g cream cheese, at room temperature
  • 1 tsp finely grated orange rind
  • 1½ cup (240g) icing sugar
01.

Preheat oven to 180 C. Line a 12 hole muffin pan with paper cases.

02.

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.

03.

Bake cakes about 25 mins. Stand cakes in pan 5 mins before turning, top-side up, on a wire rack to cool.

04.

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.

Download or print the recipe