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Coconut Passionfruit Cupcakes 

Fluffy coconut cupcakes topped with a light coconut and passionfruit buttercream. Tropical and fun!

cupcakes, recipe


  • 200g butter, softened  
  • 2/3 cup white sugar
  • ½ tsp vanilla essence
  • 2 eggs
  • 1.5 cups plain flour
  • 3 teaspoons baking powder
  • 2/3 cup desiccated coconut
  • ½ cup milk, room temperature


  • 150g butter, softened
  • 1/2 tsp vanilla essence 
  • 2 cups icing sugar, sifted
  • 1/4 cup desiccated coconut 
  • 2 tablespoons passionfruit pulp
  • Shredded coconut to sprinkle on top 

cupcakes, recipe, coconut, passionfruit


  1. Preheat oven to 180°C. Line pan with cupcake cases (makes approx. 16).
  2. Beat butter, sugar and vanilla essence until pale and creamy. Mix in eggs.
  3. In a separate bowl, mix flour, baking powder and coconut together.
  4. Stir into butter mix alternately with the milk. Pour into cupcake cases and bake for 12-15 mins or until light golden brown. Leave for 5 mins, then turn onto rack to cool.
  5. To make buttercream icing: Cream butter until light and fluffy – ideally spend a few minutes doing this as the lighter the better! Add vanilla essence and slowly beat in icing sugar and coconut. Beat well. Add passionfruit pulp and mix again.
  6. Pipe or spread onto cooled cupcakes, and sprinkle a little shredded coconut on top.

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Featured on The Cafe, Wednesday 27 May 2020