Coconut Passion Fruit Cupcakes

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*Disclaimer: This post contains affiliate links. To learn more, please go here.These coconut passion fruit cupcakes are as good as they are pretty. It's a coconut cupcake that is filled with a tart passion fruit curd. They give the feeling of being on a sandy beach in the tropics. So this coconut cupcake is light and fluffy but it's also got the artificial coconut extract in it. I know, I know it's not the best thing to use artificial coconut extract. It's got that weird flavor to it but how else can you get that actual coconut flavor? That's where I added some shredded coconut on some of the buttercream so you get the coconut but not a whole lot of artificial flavor or overpowered from the passion fruit.Now you don't have to use passion fruit for the curd. You could use pineapple, lemon, lime, or any other kind of fruit that you love to pair with coconut. I personally would love to try it with pineapple, I think that sounds absolutely delicious!

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coconut passion fruit cupcakes

these fluffy coconut cupcakes are filled with a tart passion fruit curd and topped with a creamy buttercream

cupcakes

• 1 1/3 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1/2 cup vegetable oil
• 1 tsp coconut extract
• 3/4 cup milk

curd

• 1/2 cup passion fruit puree
• 1 tbsp lemon zest
• 4 egg yolks
• 1 egg
• 1/2 cup sugar
• 4 tbsp butter

buttercream

• 3 sticks salted butter
• 4 cup powdered sugar
• 2 tsp vanilla extract
• 1-3 tbsp heavy cream

cupcakes

1. preheat the oven to 350 degrees F and line cupcake pans with liners. in a large bowl, combine the flour, sugar, baking powder, baking soda, and salt and mix until incorporated. in another bowl, combine the oil, eggs, coconut extract, and milk and whisk together. pour the wet ingredients into the dry and mix until fully combined. scoop the batter in the cupcake pan and bake for 12-15 minutes or until a toothpick comes out clean. let the cake cool for 10 minutes before frosting.

curd

1. in a small pot, combine the passion fruit puree, lemon zest, egg yolks, egg, and sugar and whisk constantly over medium heat. make sure to continuously whisk to prevent the eggs from curdling. continue whisking until it starts to thicken. remove from the heat and add in the butter. strain through a fine mesh sieve and place cling wrap directly on top of the curd to prevent a skin from forming. place in the fridge until cool.

buttercream

1. put all of the ingredients into the bowl of an electric mixer fitted with a whisk attachment. start slow and then gradually increase the speed. whip on high until light and fluffy, about 3 minutes.