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Mini Coconut Cupcakes with Passion Fruit Icing

Rated as 4.67 out of 5 Stars

"Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired."
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55 m servings 204
Original recipe yields 12 servings (24 mini cupcakes)


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  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
  2. Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
  3. Spoon rounded tablespoons batter into prepared muffin cups.
  4. Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
  5. Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.


  • Cook's Notes:
  • Substitute passion fruit syrup or thawed passion fruit puree, if desired.
  • Cupcakes can be made 1 day ahead and kept in an airtight container at room temperature. If you're garnishing with flowers and plan on icing the cupcakes ahead, save a bit of the icing for dipping and gluing the flowers onto the cupcakes.
  • Keep flower-garnished cupcakes at cool room temperature for no more than 3 hours or the flowers will wilt.

Nutrition Facts

Per Serving: 204 calories; 8.7 30 2.1 30 103 Full nutrition

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These were very easy and fun to make - I didn't put the sweet little flowers on top simply because I didn't have any, but nice sprinkles or sugars look lovely!

This sounds like an excellent recipe and I can't wait to make it I've saved it and will let you know how works out