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!
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.
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, 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.
Recommended equipment & ingredients*
- Mixing bowls
- Cooling rack
- Kitchen scales
- Rose gold cupcake cases
- Prosecco flavouring
- Passion fruit curd
- Cupcake tin
- Cupcake corer
- Piping bags
- Wilton 2D nozzle
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More Passion Fruit Martini recipes...
Passion Fruit Martini Cupcakes
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 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, 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 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 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
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.