Rating: 4.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.

Recipe Summary

15 mins
20 mins
55 mins
20 mins
24 mini cupcakes


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.

  • 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.

  • Spoon rounded tablespoons batter into prepared muffin cups.

  • 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.

  • 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

211 calories; protein 2.3g; carbohydrates 31.6g; fat 8.7g; cholesterol 29.6mg; sodium 103.2mg. Full Nutrition