Baking

Honey Passionfruit Cupcakes

  • Easy

  • 1 hour

Tangy passionfruit brings brightness to a light and fluffy cupcake base in this recipe. Dripping with zesty orange, sweet honey and passionfruit syrup – every bite into these soft, fluffy cupcakes is filled with joy.

  • Skill Level

    Easy

  • Prep Time

    35 mins

  • Cooking Time

    25 mins

  • Servings

    12

Ingredients

Cupcakes

  • 250ml (1 cup) light olive oil
  • 180g (½ cup) Capilano Organic Raw Honey 
  • 2 tsp vanilla extract
  • Zest of 1 orange
  • Juice of ½ orange
  • 230g (1 cup) unsweetened Greek yogurt
  • 160ml (⅔ cup) passionfruit pulp
  • 300g (2 cups) plain flour
  • 1 tsp baking powder
  • ½ tsp bicarb soda
  • 500g mascarpone (or more yoghurt)

 

Passionfruit Honey Syrup

  1. Preheat oven 180°C (fan-forced). Line cupcake tins with 12 cupcake liners.
  2. In a mixing bowl, combine olive oil, honey, vanilla, orange zest, juice of ½ orange, yoghurt, and passionfruit pulp.
  3. Sift in flour, baking powder, and bicarb soda. Mix until just combined.
  4. Place ⅓ cup of batter into each cupcake liner.
  5. Bake for 25-30 mins, or until an inserted skewer comes out clean. Remove and place on a cooling rack.
  6. While cupcakes are baking, make syrup (syrup can be made a day ahead). In a saucepan, combine honey, orange juice, and passionfruit pulp. Bring to a simmer, stirring constantly. Simmer for 2 minutes then remove from heat.
  7. While cupcakes are still warm, spoon 1-2 tsp syrup over each. Once cooled, top with mascarpone and extra syrup, then serve.
  8. Storage instructions: Store assembled cupcakes in airtight container in refrigerator for up to 2 days.

Used in this recipe

  1. Preheat oven 180°C (fan-forced). Line cupcake tins with 12 cupcake liners.
  2. In a mixing bowl, combine olive oil, honey, vanilla, orange zest, juice of ½ orange, yoghurt, and passionfruit pulp.
  3. Sift in flour, baking powder, and bicarb soda. Mix until just combined.
  4. Place ⅓ cup of batter into each cupcake liner.
  5. Bake for 25-30 mins, or until an inserted skewer comes out clean. Remove and place on a cooling rack.
  6. While cupcakes are baking, make syrup (syrup can be made a day ahead). In a saucepan, combine honey, orange juice, and passionfruit pulp. Bring to a simmer, stirring constantly. Simmer for 2 minutes then remove from heat.
  7. While cupcakes are still warm, spoon 1-2 tsp syrup over each. Once cooled, top with mascarpone and extra syrup, then serve.
  8. Storage instructions: Store assembled cupcakes in airtight container in refrigerator for up to 2 days.
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