Easy Homemade Peach & Passion fruit Cupcake Recipe from Scratch
This really is an easy cupcake recipe that you can comfortably make from home. As you may already know I am a big fan of fruit and so a lot of my cupcakes showcase fruit which gives me an excuse to eat them. As we all know fruit (and veggies) are good for you. With this cupcake I used a vanilla base and added a little passion fruit pulp with some diced peaches. Yum!
When you pipe the frosting onto the cupcakes you might want to leave a little gap in the center to put the peaches and passion fruit pulp. Otherwise they may slide off the cupcake and make a mess.
Well, my grandchildren are on there way around so these treats will surely please. And i don’t mind giving them to them as the fruit adds to the nutrition! Only make sure you don’t eat too many. Its a sad fact that obesity is on the rise and due to the large consumption of sugar. if this is a problem for you i suggest an alternative sweetener such as stevia rather than sugar. I tend to bake a lot with honey and molasses also as an alternative to white sugar!
Try the recipe below and don’t forget to leave me a comment.
Ingredients
- For The Cupcakes:
- 125g butter, softened but not melted
- 125g caster sugar
- 2 free range eggs, room temperature
- 125g self-raising flour
- 50g sour cream
- The pulp of 3-4 fresh passionfruit
- 2 peaches, diced into small cubes
- For the vanilla sour cream swirled frosting with passion fruit and peach topping:
- 75g full-fat sour cream
- 100g butter, softened
- 3 1/2 cups icing sugar
- 1 tsp vanilla essence
- The pulp of 3-4 fresh passionfruit
- 1 peach, diced into small cubes
Instructions
- Preheat your oven to 350F or 170C fan bake. Line cupcake tins with baking paper liners
- In a large bowl, beat the butter along with the caster sugar on a high speed until the mixture is fluffy and creamy.
- Add the eggs one by one, mixing thoroughly after each addition.
- Add the vanilla essence and then continue to beat further.
- On a low mixing speed, mix in the flour until it is well combined.
- Add the sour cream to make for a moister cupcake.
- Finally, fold in the passion fruit pulp and diced peaches until just stirred through.
- Spoon into the cupcake liners – just below the top of the case.
- Bake for 15-20 minutes until the tops have risen and are starting to turn golden.
- Remove from the oven to cool completely.
- In a medium to large bowl, beat the butter and the sour cream on a high mixing speed until creamy.
- Add the icing sugar one cup at a time, then the vanilla essence.
- The buttercream should be nice and soft, but firm enough to pipe and to hold its shape. If it isn’t firm enough to hold it's shape then add more sugar.
- In a piping bag fitted with a 1M Wilton star tip, fill the bag with the frosting.
- Pipe swirls onto the cooled cupcakes and top with the peaches and passionfruit pulp. Serve as fresh as possible.
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