A tangy twist you won't forget
Makes 12
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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.


  • 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

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


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.


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


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.

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