Honey Passionfruit Cupcakes with Hibiscus Lime Buttercream Frosting
Sweetened with honey and frosted with a luscious hibiscus lime buttercream, the recipe for these tropical passionfruit cupcakes is surprisingly easy. The recipe can be made into miniature or regular sized cupcakes.
Servings 0
Ingredients
Honey Passionfruit Cupcakes
- 2 cups flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup honey
- 1/3 cup passionfruit syrup
- ½ cup unsalted butter, melted and cooled
- 2 large egg whites (reserve yolk for another purpose)
- ¼ cup vanilla Greek yogurt
- ¼ cup milk
- 1 teaspoon vanilla extract
Hibiscus Lime Buttercream
- ¼ cup loose leaf hibiscus flowers
- ½ cup hot water
- 1 tablespoon lime juice
- 1 ½ cup salted butter, room temperature
- 4 cups powdered sugar
- Various sprinkles and sanding sugars, to decorate (optional)
Instructions
Make the Cupcakes:
- Heat the oven to 350 degrees F. Line two muffin tins with muffin wrappers.
- In a medium sized bowl or large measuring cup, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the cooled melted butter, honey, and passionfruit syrup. Beat in the egg whites, Greek yogurt, milk, and vanilla extract until combined.
- Adding only a small amount at a time, fold the dry ingredients into the wet ingredients. Stir with a wooden spoon until fully incorporated.
- Fill the each muffin wrapper about two-thirds full of batter. Bake for 20-30 minutes if regular sized cupcakes (10-15 minutes for miniature cupcakes). Allow the cupcakes to cool.
Make the Buttercream:
- In a small, heat proof measuring cup, add the dried hibiscus flowers. Pour the hot water over the tea and allow to seep for 10 minutes. The water will turn into a glorious shade of magenta. (Be aware, this tea can easily stain, so quickly wipe up any spills. I find vinegar can lift the stains from counters if used immediately upon any accidents).
- Drain the infused hibiscus tea from the measuring cup and discard the used leaves. Add the lime juice to the tea and put in the fridge to cool.
- While the hibiscus is seeping, beat the butter until smooth with a stand or hand mixer. With the mixer on low speed, gradually add the powdered sugar until completely combined.
- Gently add three tablespoons of the infused hibiscus and lime tea to the buttercream and beat until fully incorporated. The buttercream will become a lovely shade of natural pink.
- Ice the cupcakes with your preferred method (I used a piping bag), and decorate with sprinkles. Store finished cupcakes in an airtight container for 3 days at room temperature, or up to seven days in the fridge