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Passion-fruit-mousse-cupcakes
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4.5 from 8 votes

Passion Fruit Mousse Cupcakes

Luscious and aphrodisiac Passion Fruit Cupcakes filled with Passion Fruit Mousse and Topped with Vanilla Butter Cream Frosting.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 19

Ingredients

  • For the Passion Fruit Cupcake Batter:
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup coconut milk or whole milk
  • 7 ounces fluidconcentrated passion fruit juice (If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter at room temperature
  • 1 cup sugar
  • 4 large eggs at room temperature
  • For the Passion Fruit Mousse:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup concentrated passion fruit juice (If you are making with frozen passion fruit pulp -- which is available at local supermarkets, let thaw completely and then measure)
  • 2 tablespoons heavy whipping cream
  • For the Vanilla Butter Cream Frosting:
  • 2 cups unsalted butter softened, or 4 sticks
  • 5 cups powdered sugar
  • 2 teaspoons heavy whipping cream or whole milk
  • 1 tablespoon pure vanilla extract or seeds of 1 vanilla bean
  • 1/8 teaspoon salt
  • 6-8 drops red gel coloring
  • 1 drop blue gel food coloring

Instructions

  • To make the passion fruit cupcake batter, preheat oven to 350 degrees F (178 degrees C). Line a cupcake tin and reserve.
  • In a medium-sized bowl, stir in together the dry ingredients: flour, baking soda, baking powder, and salt. Set aside.
  • In a small bowl, combine the liquid ingredients: coconut milk or whole milk, passion fruit juice, and vanilla. Set aside.
  • In a large mixing bowl with paddle attachment, beat softened butter for about 1 minute on medium speed. Then add the sugar, beating at low speed until light and fluffy (about 3 minutes). Add eggs, one at a time, to the sugar mixture, beating well on low speed after each addition. Alternately, add the dry ingredients or flour mixture and the reserved liquid ingredients or passion fruit mixture to the egg mixture, beating well after each addition.
  • Using an ice cream scoop, fill cupcake liners 3/4 full with the batter. Bake for 15 minutes or until cupcakes are puffy and bounce back when lightly touched. Let cool completely on a rack before filling with passion fruit mousse and frosting.
  • To make the passion fruit mousse, whisk all the 3 ingredients together until obtaining a homogeneous mixture. Fill cupcakes with passion fruit mousse by first cutting out a small plug in the center of each cupcake using a paring knife. The plug should be to about one half of the vertical depth of the cupcake. Reserve the cupcake plug. Pipe passion fruit mousse into each hole. Close the hole with the reserved plug -- this will require trimming off most of the bottom part of the plug so that when replaced in the hole the plug will be level with the rest of the top of the cupcake, and will not squeeze out the mousse. Place filled cupcakes in the refrigerator.
  • For the vanilla butter cream frosting: In a large mixing bowl with paddle attachment, combine softened unsalted butter, sugar, and salt, beating well until mixture is homogeneous. Add the cream/milk and vanilla. Beat for an additional 3-5 minutes or until smooth and creamy. Beat in both gel food colorings.
  • Using a Wilton 2D closed Star tip, pipe a rose on top of each cupcake, starting from the center and making 2 steady circles around the center (This video explains well how to do it). I also used cupcake gems (white pearls) to decorate the cupcakes. Serve and enjoy!

Recipe Notes

Store frosted cupcakes in a clean airtight container (single layer) and let come to room temperature 15-20 minutes before serving.
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