These Passion Fruit Martini Cupcakes have been inspired by the most popular cocktail in the UK. The Passion Fruit Martini Cupcakes (which also goes by a much more risque name!) is a vanilla vodka cocktail with passion fruit juice, Passoa (a passion fruit liqueur), and lime juice. It’s also commonly served with a shot of prosecco. I’ve made these cupcakes with a lime and vanilla sponge, then I’ve filled them with a fruity passion fruit curd. On top is prosecco buttercream, and a drizzle of fresh passion fruit for good measure. They’re one of my favourite cupcakes as I just love that zingy citrus hit in a sweet cupcake!
Step by step…
To make the sponge I started by creaming together the butter, sugar and lime zest, then I whisked in the eggs and vanilla extract.
Then I added the self raising flour and whisked until smooth. I divided the mixture between the cupcake cases, and baked them for 25 minutes until golden.
Once the cupcakes were fully cooled I used a cupcake corer to make a hole in the centre. I filled each hole with passion fruit curd.
Then I mixed up a buttercream using butter, icing sugar and prosecco flavouring and I piped it onto the cupcakes.
To decorate the Passion Fruit Martini Cupcakes I added some fresh passion fruit. They looked so pretty in the rose gold cupcake cases I used! You could serve these cupcakes at a Hen Do, birthday celebration or a baby shower (they are alcohol free so the mum to be can indulge!)
Tips for making the Passion Fruit Martini Cupcakes:
- You can use shop bought or homemade passion fruit curd to fill the cupcakes. The one I used was from Waitrose. If you’re struggling to find it, lemon curd is also a tasty option!
- If you want to make your own passion fruit curd recipes, there are lots of recipes you can find via Google. Leftovers would be delicious on toast, with meringue and whipped cream, or for a tropical twist on a Victoria Sandwich cake.
- If you can’t get hold of prosecco extract or flavouring for the buttercream (I got mine from Sainsburys and you can also get other brands online), then reduce the butter by 50g and add 50ml prosecco.
More Passion Fruit Martini recipes…
|Passion Fruit Martini Cheesecake (No Bake)|
Recommended equipment & ingredients*
|Rose gold cupcake cases||Prosecco flavouring||Passion fruit curd|
|Cupcake tin||Cupcake corer||Zester|
|Piping bags||Wilton 2D nozzle|
Passion Fruit Martini Cupcakes
Lime and vanilla sponge, passion fruit curd filling, prosecco buttercream and fresh passion fruit
For the sponge
- 175 g Butter or baking spread I use Stork
- 175 g Caster sugar
- 1 Lime zest only
- 1 tsp Vanilla extract
- 3 Eggs large
- 175 g Self raising flour
For the filling
- 180 g Passion fruit curd Shop bought or homemade, I used Waitrose
For the buttercream
- 200 g Butter or baking spread I use Stork
- 400 g Icing sugar
- 2 tsp Prosecco extract I used Sainsburys, if you use another brand check the bottle for how much to use or add a little and then taste the buttercream
- 2 Passion fruits
Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a cupcake tin with cupcake cases
To make the sponge, mix together the butter, caster sugar, and lime zest using a silicone or wooden spoon, until smooth
Add the eggs and vanilla extract and whisk well
Then gently whisk in the self raising flour
Divide the mixture between the 12 cupcake cases
Bake them for 20-25 minutes or until they are golden brown and a skewer inserted in the centre of the cupcakes comes out clean. Leave to cool completely
Use a cupcake corer or a knife to make a hole in the middle of each cupcake
Fill the holes with the passion fruit curd. You can do this using a spoon or put the curd into a small piping bag, snip the end off and pipe it in
Make the buttercream by mixing together the butter and icing sugar, then add the prosecco flavouring, and mix until smooth. You can do this by hand or with an electric whisk
Pipe the buttercream onto each cupcake using a piping bag fitted with your chosen nozzle. Or spread on with a spoon
Cut the passion fruits in half and scoop out the seeds and pulp, drizzle it over the buttercream
Store in an airtight container in a cool place, eat leftovers within 3 days
If you can't get hold of prosecco extract or flavouring for the buttercream (I got mine from Sainsburys), then reduce the butter by 50g and add 50ml prosecco.
If you like this, check out more of my Cupcake recipes!
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I’m linking this recipe up with Cook Blog Share hosted by A Strong Coffee.