These kiwi cupcakes are a delicious and refreshing summertime treat. They are bursting with tart kiwi flavor whilst also being buttery and perfectly sweet. Learn how to make these striking cupcakes by following the simple instructions below.
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Things You’ll Need
7 ounces / 200 grams all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 ounces / 140 grams granulated sugar
8 ounces / 225 grams unsalted butter, at room temperature
3 large egg whites, at room temperature
5 ounces / 140 millilitres whole milk
2 teaspoons vanilla bean extract
1.1-pounds / 450 grams confectioners' sugar
1 large kiwi fruit, mashed
1 tablespoon full-fat coconut cream or heavy cream, at room temperature
A few drops of green food coloring, optional
For decoration: 2 large thinly sliced kiwi fruit, coconut flakes, sprinkles (optional)
Make the Cupcake Batter
Pre-heat the oven to 350 degrees Fahrenheit (180 Celsius). Line a 12-hole cupcake pan with paper liners. Set aside.
In the bowl of a stand mixer fitted with the beater attachment set on medium speed, beat the flour, baking powder, soda, salt, and sugar, until incorporated.
Add in 3.5 ounces (100 grams) of the butter, a tablespoon at a time, until it is all used up. Continue to beat for a further 3 to 5 minutes or until the mixture forms a sandy meal-like texture.
Meanwhile, in a large pouring jug or bowl, whisk together the egg whites, milk, and a teaspoon of the vanilla bean extract.
Set the mixer speed to medium-low. Pour in half the liquid ingredients. Beat until just combined, then pour in the remaining half. Pause mixing to scrape down the bottom and sides of the bowl.
Increase the mixer speed to medium-high and beat until the batter is smooth, 3 more minutes.
Divide the batter between the paper liners, making sure to fill them no more than 2/3 full.
Bake for 20 minutes or until risen, and a skewer inserted into the middle comes out clean. Remove from the oven and let the cupcakes cool in the tin for 10 minutes before setting them out and onto a wire rack to cool completely before frosting.
Make the Frosting
In the bowl of a stand mixer fitted with the beater attachment, beat together the remaining 4.4 ounces (125 grams) of the butter and the confectioners' sugar until pale, 4 minutes.
Add in the mashed kiwi fruit and beat until combined. Add in the remaining teaspoon of the vanilla bean extract, cream, and a few drops of green food coloring, if using. Increase the mixer speed to medium-high and beat until well combined and fluffy, 3 more minutes. Pause mixing as needed to scrape down the bottom and sides of the bowl.
Place the frosting into a large piping bag fitted with a large star tip. Pipe a generous amount of the frosting onto the tops of the cooled cupcakes in a circular motion to form a ruffled and swirled effect. Top each cupcake with a thin slice of kiwi fruit. Chill for 20 minutes to firm up the frosting.
Serve the kiwi cupcakes! They are best served on the day of making but can be kept in an airtight container at room temperature for up to 3 days or sealed in the refrigerator for up to 5 days. The cupcake can be made up to 2 days in advance and frosted on the day of serving.