These Passion Fruit Martini Cookie Cups are packed with white chocolate chips and lime zest, then they're baked in a cupcake tin to create the cup shape. The filling is a zesty passion fruit curd, and on top a cream cheese frosting that you can flavour with prosecco. They are all the flavour of a passion fruit martini in a delicious cookie bake!
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Ingredient Tips & Equipment Information
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- For the filling I used my Homemade Passion Fruit Curd, you can also use a good quality shop bought version.
- I used white chocolate chips in the cookie cups, you could also use chopped up white chocolate instead.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- For the frosting, I added some prosecco flavouring that I got from Sainsburys. This is optional, but does add to the martini vibes. You can also get prosecco flavouring online.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Passion Fruit Martini Cookie Cups
Start by mixing together the butter, caster sugar and light brown soft sugar. Add the egg and vanilla extract, and mix until combined. Add the plain flour, baking powder, bicarbonate of soda and salt. Mix until all of the flour is mixed in. Add the white chocolate chips and lime zest, mix briefly to evenly distribute them throughout the dough.
Divide the dough into 12 portions and shape them into the cupcake tin. Bake for 10-12 minutes. When the cookie cups come out of the oven, push down the centres again. When they are cool enough to handle, remove the cookie cups from the tin. Leave to cool fully. To decorate, fill them with the passion fruit curd. Make the topping by mixing the butter on it;s own until creamy, add the icing sugar and mix in, then add the cream cheese and, if using, the prosecco flavouring. Mix until smooth and pipe on top of the cookie cups. Decorate with passion fruit seeds and edible gold lustre dust.
For the full recipe with measurements, head to the recipe card at the end of this post.
Where can you get passion fruit curd from?
My favourite is my Homemade Passion Fruit Curd, it's creamy, sweet and so zingy! You can also buy it from Waitrose. You can buy it online too in several places. If you can't find it at all, and you don't want to make it, use lemon curd instead.
How should the cookie cups be stored and can they be frozen?
The cookie cups will last for 3-4 days in an airtight container in the fridge. They do need to be stored in the fridge due to the cream cheese frosting. You can freeze the baked cookie cups too, wrap them well or store in a freezer bag for up to 3 months.
Do you need any electric mixer to make this recipe?
While an electric mixer is helpful in making these cookie cups and will give the best results, you don't need one to make them. You can absolutely make the cookie cups by hand with a wooden spoon and some elbow grease. If you have an electric stand mixer, then you can use the paddle attachment to make these cookie cups.
Can this recipe be made gluten free?
For gluten free you can replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xanthan gum for better texture. Please check the labels of everything you use if serving to someone with an allergy or intolerance.
Can this recipe be made dairy free?
For a dairy free version, use a dairy free baking spread instead of butter for the cookie cups. I recommend the block style ones, I like Flora Plant. You will also need to use dairy free chocolate chips and a dairy free alternative to cream cheese for the frosting. Please do check the labels of everything you use if serving to someone with an allergy or intolerance.
More tips for making the Passion Fruit Martini Cookie Cups:
- I find it much easier to remove the cookie cups from the tin if you line it with the baking paper strips like. You could also use cake release spray. It is also easier to remove them when they are still slightly warm and haven't fully cooled down.
- I decorated the cookie cups with some gold lustre dust, this is optional but it does make them look extra pretty.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Cooling rack
- Cupcake tin
- Kitchen scales
- Electric hand mixer
- Piping bags
- Stand mixer
- Pastry tamper
- Gold lustre dust
- Passion fruit curd
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More passion fruit recipes...
Passion Fruit Martini Cookie Cups
Ingredients
For the cookie cups
- 100 g Butter unsalted, softened
- 100 g Caster sugar
- 65 g Light brown soft sugar
- 1 Egg large
- 1 tsp Vanilla extract
- 215 g Plain flour
- ½ tsp Baking powder
- ¼ tsp Bicarbonate of soda
- ¼ tsp Salt
- 1 Lime zest only
- 200 g White chocolate chips
For the filling
- 275 g Passion fruit curd good quality shop bought or homemade
For the frosting
- 100 g Butter unsalted, softened
- 100 g Icing sugar
- 200 g Full fat cream cheese
- 2 tsp Prosecco flavouring check the label of the brand you use for the advised amount
For decoration
- Passion fruit seeds
- Gold lustre dust
Instructions
- Preheat the oven to 180°C Fan/Gas Mark 6 and grease a 12 hole cupcake tin with butter or baking spread, then line with strips of baking paper
- Ideally using a stand mixer with the paddle attachment, mix together the butter, caster sugar and light brown sugar until fluffy and paler in colour. This will take 3–5 minutes in a stand mixer on a medium speed
- Add the egg and vanilla extract and mix in
- Add the plain flour, baking powder, bicarbonate of soda and salt and mix them in
- Add in the lime zest and white chocolate chips, and mix briefly until evenly distributed
- Divide the dough into 12 equal portions – I weighed the dough and used 62g per cookie cup
- Roll the dough portions into balls using your hands, then place each ball into the holes of the cupcake tin. Use a small cylinder-shaped object, such as the end of a small rolling pin, the base of a small bottle, or ideally a pastry tamper, to shape the dough into the tin. You’re aiming for it to be pressed up the sides and along the base at a similar thickness, with a dip in the middle
- Bake for 12 minutes, or until golden. The cookie cups will rise in the middle, so use the same tool that you used to shape them to push the middles back down as soon as they come out of the oven. Remove them from the tin once they're cool enough to handle, then leave to cool fully on a cooling rack
- Pipe or spoon the passion fruit curd into the cookie cups
- To make the cream cheese frosting, use an electric mixer to beat the butter until smooth. Then mix in the icing sugar until the mixture is smooth. Add the cream cheese and the vanilla extract and mix in until the frosting is thick and smooth. Be careful not to over mix as this can make the frosting sloppy, and you won't be able to get it thick again
- Pipe the frosting onto the cookie cups and decorate with the passion fruit seeds and gold lustre dust
- Store leftovers in a fridge and eat within 2-3 days
Notes
- Make sure all your ingredients (particularly the butter and egg) are at room temperature before you start baking.
- I prefer to use unsalted butter for this recipe, but you can also use a baking spread.
- For the filling I used my Homemade Passion Fruit Curd, you can also use a good quality shop bought version.
- I used white chocolate chips in the cookie cups, you could also use chopped up white chocolate instead.
- I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.
- For the frosting, I added some prosecco flavouring that I got from Sainsburys. This is optional, but does add to the martini vibes. You can also get prosecco flavouring online.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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