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    Passion Fruit Martini Cupcakes

    21/02/2020 by thebakingexplorer 23 Comments

    Jump to Recipe Jump to Video Print Recipe

    These Passion Fruit Martini Cupcakes have been inspired by the most popular cocktail in the UK. The Passion Fruit Martini (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!

    Passion Fruit Martini Cupcakes

    Ingredient Tips & Equipment Information

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • You can use shop bought or homemade passion fruit curd to fill the cupcakes. The one I used was bought from Waitrose. Lots of other brands sell it and you can buy it online too. If you're struggling to find it, lemon curd is also a tasty option!
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can get hold of prosecco extract or flavouring for the buttercream (I get mine from Sainsburys and you can also get other brands online like Foodie Flavours) this will provide a stronger flavour in the buttercream. If you do use flavouring, you'll also need to add some milk to the buttercream to loosen it, around 1-2 tbsp.
    • 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 Cupcakes

    To make the sponge, mix together the butter, sugar and lime zest, then whisk in the eggs and vanilla extract.

    Then add the self raising flour and whisk until smooth. Divide the mixture between the cupcake cases, and bake them for 25 minutes or until golden.

    Once the cupcakes are fully cooled, used a cupcake corer to make a hole in the centre. Fill each hole with passion fruit curd.

    Then make a buttercream using butter, icing sugar and prosecco flavouring and pipe it onto the cupcakes. To decorate the Passion Fruit Martini Cupcakes add some fresh passion fruit on top.

    Passion Fruit Martini Cupcakes

    Where can you get passion fruit curd from?

    I bought a jar from Waitrose for this recipe. It is made by lots of brands and you can buy it online too in several places. If you want to make your own passion fruit curd, there are lots of recipes you can find via Google. If you make a big batch, 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 find it at all, and you don't want to make it, use lemon curd instead.

    How long do the cupcakes last for and can they be frozen?

    The cupcakes will last for 2-3 days in an airtight container in a cool place. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the apperance of the buttercream.

    Can you make the cupcakes with plain/all purpose flour?

    Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 1 + ½ teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

    Can the cupcakes be made gluten or dairy free?

    Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 1 + ¾ teaspoons baking powder. You may also like to add ¼ tsp Xanthan Gum for better texture. For a dairy free version, use a dairy free baking spread for the cupcakes and the buttercream. You will also need to check the curd you use is dairy free as they can contain butter. Please do check the labels of everything you use for this recipe if serving to someone with an allergy or intolerance.

    Do you need an electric mixer to make this recipe?

    No, you can absolutely make this recipe by hand. However, an electric mixer will help to beat more air into the cupcake batter making it lighter and giving it a better rise. It will also help the buttercream to be smoother and lighter too. You don't have to use an expensive stand mixer, there are lots of budget electric hand mixers that do a great job too!

    Passion Fruit Martini Cupcakes

    Can this recipe be made into a larger cake?

    Yes! Check out my Passion Fruit Martini Cake for the details.

    More tips for making the Passion Fruit Martini Cupcakes:

    • I piped the buttercream onto the cupcakes using a Wilton 2D nozzle, but you can use any piping you nozzle or spread it on with a spoon.
    • I decorated the cupcakes with some fresh passion fruit seeds. You could also decorate with half a pasion fruit, just like a real passion fruit martini! A sprinkle of lime zest would be an easy option. Or some popping candy would add a fun fizz effect!

    Troubleshooting

    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
    • Cooling rack
    • Kitchen scales
    • Rose gold cupcake cases
    • Prosecco flavouring
    • Passion fruit curd
    • Cupcake tin
    • Cupcake corer
    • Zester
    • Piping bags
    • Wilton 2D nozzle

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Passion Fruit Martini Cupcakes

    More passion fruit recipes...

    • Passion Fruit Martini Cake
      Passion Fruit Martini Cake
    • Passion Fruit Martini Cheesecake
      Passion Fruit Martini Cheesecake (No Bake)
    • Passion Fruit Tart
      Passion Fruit Tart (No Bake)
    Passion Fruit Martini Cupcakes

    Passion Fruit Martini Cupcakes

    Lime and vanilla sponge, passion fruit curd filling, prosecco buttercream and fresh passion fruit
    5 from 13 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: British
    Keyword: Cupcake
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the sponge

    • 175 g Butter or baking spread
    • 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
    • 400 g Icing sugar
    • 2-3 tbsp Prosecco or Prosecco flavouring, see notes

    For decoration

    • 2 Passion fruits
    Metric - US Customary

    Instructions

    • 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, ideally using an electric mixer, 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 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 (or prosecco flavouring and milk), and mix until smooth. You can do this by hand or for best results use an electric whisk. If the buttercream is too stiff, you can add a little milk to loosen it
    • 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
    • You can use shop bought or homemade passion fruit curd to fill the cupcakes. The one I used was bought from Waitrose. Lots of other brands sell it and you can buy it online too. If you're struggling to find it, lemon curd is also a tasty option!
    • I used a baking spread for the cupcakes and unsalted butter for the buttercream.
    • If you can get hold of prosecco extract or flavouring for the buttercream (I get mine from Sainsburys and you can also get other brands online like Foodie Flavours) this will provide a stronger flavour in the buttercream. If you do use flavouring, you'll also need to add some milk to the buttercream to loosen it, around 1-2 tbsp.
    • 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.

    Nutrition

    Calories: 545kcal | Carbohydrates: 72g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 108mg | Sodium: 289mg | Potassium: 92mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1021IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg

    If you like this, check out more of my Cupcake recipes!

    I'm linking this recipe up with Cook Blog Share hosted by A Strong Coffee.

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    Reader Interactions

    Comments

    1. Jhuls | The Not So Creative Cook

      February 22, 2020 at 6:01 pm

      I love the name, it’s so cute and catchy! I love the cupcakes, too. Omg!! That filling!!! Thanks for sharing at Fiesta Friday party!

      Reply
    2. Chloe Edges

      February 23, 2020 at 3:30 pm

      5 stars
      I just think this is absolute genius!

      Reply
    3. Michelle - Lost in Food

      February 24, 2020 at 5:10 pm

      5 stars
      They look delicious! Great idea in a cupcake. Thanks for linking up to #CookBlogShare. Michelle

      Reply
    4. Jacqui – Recipes Made Easy:Only Crumbs Remain

      February 24, 2020 at 6:20 pm

      5 stars
      OMG I really want to reach in and take one of these they look amazing!

      Reply
    5. Louise Fairweather

      February 24, 2020 at 7:57 pm

      ooooo passionfruit curd! Sounds amazing. Thanks for sharing #cookblogshare

      Reply
    6. Cat | Curly's Cooking

      February 24, 2020 at 8:57 pm

      5 stars
      Passion fruit Martinis are my favourite cocktail so I can image how delicious these cupcakes are. What a great idea.

      Reply
    7. Veronica

      February 25, 2020 at 10:21 am

      5 stars
      OMG -I love passion fruit. We used to have a vine growing in the garden when I lived in South Africa which got covered in fresh grenadillas. I've used them in a fridge tart, but never in a cupcake. What a genius idea.

      Reply
    8. Eb Gargano | Easy Peasy Foodie

      February 25, 2020 at 1:28 pm

      5 stars
      What a brilliant idea for a cupcake! I had no idea that was the most popular cocktail. I've never actually had one, but I'm tempted now 😀 Eb x

      Reply
    9. Kate - Gluten Free Alchemist

      February 28, 2020 at 11:20 am

      Gorgeous! I've never actually had a passion fruit martini, but I'll take a dozen cupcakes please! They sound delicious xx

      Reply
    10. Isabel

      April 30, 2020 at 2:04 pm

      5 stars
      LOVED this recipe and they went down an absolute treat! I made lime buttercream instead as I'm not a huge fan of prosecco and it worked really well. The passionfruit curd middle is just beautiful. Thanks for the recipe!

      Reply
      • thebakingexplorer

        April 30, 2020 at 9:25 pm

        Thank you so much Isabel! Lime buttercream sounds yummy!!

        Reply
    11. Ellie

      June 12, 2020 at 4:11 pm

      5 stars
      These were so simple to make, and tastes amazing!!

      Reply
      • thebakingexplorer

        June 12, 2020 at 9:34 pm

        Thank you Ellie!

        Reply
    12. Noushien Khazeni-Rad

      August 09, 2020 at 11:30 pm

      5 stars
      Loved this recipe. Easy to follow and a great way to add your own spin on it based on personal tastes

      Reply
      • thebakingexplorer

        August 12, 2020 at 11:00 pm

        Thank you Noushein!

        Reply
    13. Claudia

      August 25, 2020 at 10:51 am

      5 stars
      Love this recipe! How would I need to adapt the ingredient measures to make this into a 2 tier cake? xx

      Reply
      • thebakingexplorer

        August 25, 2020 at 12:06 pm

        Hi Claudia, thanks so much! What size are each of the tiers going to be?

        Reply
        • Claudia

          August 25, 2020 at 4:30 pm

          They would be 8 inch tins!! xx

          Reply
          • thebakingexplorer

            August 25, 2020 at 9:13 pm

            Do you mean two layers? Rather than two tiers? If so, I would recommend doubling the recipe 🙂

            Reply
    14. Megan Ferguson

      September 04, 2020 at 3:51 pm

      5 stars
      Passionfruit martinis are an absolute favourite with my family so I decided to give these a go and they went down a treat! I couldn’t find Passionfruit curd so I made my own which was really easy, will definitely have to make these again 🥰

      Reply
    15. Debbie

      March 27, 2021 at 3:08 pm

      5 stars
      I made these earlier this week for a colleague who was leaving and she loved it! So did the rest of my other colleagues. The cupcakes are light and go so well with the tartness of the curd and the sweetness of the buttercream. I unfortunately didn’t have Prosecco extract so they were just passion fruit cupcakes but still awesome nevertheless. Thanks for the recipe!

      Reply
    16. Rilla

      June 08, 2021 at 2:15 pm

      Hi really wanna try these cupcakes out but I do have one issue.. I don't have any Prosecco extract.. Is there an alternative I can use to substitute instead?

      Reply
      • thebakingexplorer

        June 08, 2021 at 10:01 pm

        Hi Rilla, check the notes section of the recipe card for details 🙂

        Reply

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