Tropical, sweet, and a little exotic, coconut passion fruit cupcakes bring a vacation vibe to your dessert table.
Moist coconut cake is paired with tangy passion fruit frosting, creating a flavor combination that’s fruity, creamy, and refreshing in every bite.
Bake some coconut passion fruit cupcakes and enjoy the tropical, fruity flavors that make dessert feel like a mini getaway.
How to Make Coconut Passion Fruit Cupcakes
Coconut passion fruit cupcakes are super easy to make yet feel special enough for brunches, parties, or any day you want a tropical treat.
Garnish with toasted coconut or a small passion fruit slice for extra visual appeal.
How to Get Your Coconut Passion Fruit Cupcakes Just Right
Achieving perfectly tender, flavorful Coconut Passion Fruit Cupcakes comes down to a few key techniques and timing tips.
Here’s how to ensure consistently excellent results:
1. Measure Ingredients Carefully
Use a kitchen scale for your flour and chocolate whenever possible.
Slight variations in flour or chocolate amounts can affect the texture and sweetness of your cupcakes and ganache.
2. Don’t Overmix the Batter
When folding in the flour and coconut milk, mix just until incorporated.
Overmixing can develop too much gluten, leading to dense or rubbery cupcakes.
Gentle folding preserves a light, tender crumb.
3. Room Temperature Ingredients Matter
Make sure your butter, egg, and coconut oil are at room temperature. This helps the ingredients blend evenly and creates a smooth, airy batter.
4. Portion Evenly
Use an ice cream scoop or large spoon to divide the batter consistently among cupcake liners.
This ensures uniform baking and avoids overfilled cups that spill over during baking.
5. Watch Baking Time Closely
Ovens vary, so start checking for doneness at 18 minutes. Insert a toothpick in the center.
If it comes out with just a few moist crumbs, the cupcakes are perfectly baked.
Overbaking can dry them out.
6. Cool Completely Before Frosting
The cupcakes must be fully cooled before adding ganache. If the cupcakes are warm, the ganache will melt and slide off, ruining the presentation.
7. Chill Ganache Slightly for Easier Piping
If piping the passionfruit ganache, refrigerate it until firm but still soft enough to pipe. This keeps your frosting neat and well-defined.
8. Avoid Overheating the Cream
When making ganache, heat the cream just until it begins to steam.
Scalding or boiling can separate the chocolate and create a grainy texture.
9. Garnish Thoughtfully
Sprinkle coconut flakes and passionfruit bits just before serving for the freshest appearance.
Garnishing too early can lead to soggy toppings from residual moisture.
10. Experiment with Intensity
For a bolder coconut flavor, toast the coconut flakes lightly before folding them into the batter or using them as garnish.
For stronger passionfruit notes, add a small amount of passionfruit puree to the ganache before chilling.
Following these steps ensures your Coconut Passion Fruit Cupcakes have a tender crumb, rich coconut aroma, and perfectly balanced sweet-tart ganache every time.
Coconut Passion Fruit Cupcakes
6
cupcakes30
minutes30
minutesThis coconut passion fruit cupcakes recipe pairs tropical coconut with bright passion fruit in a soft, moist cupcake that’s full of flavor.
Ingredients
- For the Cupcakes
½ cup + 2 tablespoons cake flour
¼ cup coconut milk
3 tablespoons granulated sugar
1 tablespoon coconut oil, room temperature
1 tablespoon salted butter, room temperature
1 large egg, room temperature
½ teaspoon coconut extract
¼ teaspoon vanilla extract
¼ teaspoon baking powder
- For the Passionfruit Ganache
100 g passionfruit couverture callets
100 ml heavy cream
- For the Garnish
Coconut flakes
Passionfruit flakes (optional)
Directions
- For the Cupcakes
- Preheat your oven to 375°F (191°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the coconut oil, butter, sugar, egg, coconut extract, and vanilla extract until smooth and well combined.
- Sift the cake flour and baking powder over the wet mixture. Gradually fold in the flour, alternating with the coconut milk in two additions, using a spatula to gently combine. Be careful not to overmix, as this can make the cupcakes dense.
- Using a large scoop (an ice cream scoop works well), fill each liner about two-thirds full with batter.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached. Allow cupcakes to cool slightly in the pan before transferring them to a wire rack to cool completely.
- For the Passionfruit Ganache
- Place the passionfruit chocolate callets in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to steam and scald.
- Pour the hot cream over the chocolate callets and let it sit for 1–2 minutes to soften.
- Stir gently with a spatula until the chocolate is fully melted and the mixture is smooth and glossy.
- Cover the ganache and chill in the refrigerator until ready to use.
- For the Decoration
- Once the cupcakes are completely cooled, frost them with the passionfruit ganache. You can spread it with a spatula or fill a piping bag fitted with your preferred tip for a more polished look.
- Garnish with coconut flakes and, if desired, passionfruit sprinkles for a finishing touch.
Variation Tips
These Coconut Passion Fruit Cupcakes are versatile, and small tweaks can create exciting flavor twists or accommodate dietary preferences without losing their tropical charm.
Here are some ideas to try at home:
1. Boost the Coconut Flavor
Replace half of the coconut milk with full-fat canned coconut milk for a richer, creamier cupcake.
Fold in 2–3 tablespoons of shredded or desiccated coconut into the batter for extra texture and aroma.
2. Adjust Sweetness
- For a slightly lighter cupcake, reduce the sugar in the batter by 1 tablespoon.
- Use dark or bittersweet chocolate for the ganache instead of passionfruit couverture to cut sweetness and add depth.
3. Experiment With Toppings and Garnishes
- Swap coconut flakes for toasted coconut for a nuttier crunch.
- Add fresh passionfruit pulp or zest on top for a bright, tangy finish.
- Sprinkle a few freeze-dried raspberries, chopped nuts, or edible flowers to elevate the presentation.
4. Change the Ganache Base
- Substitute white chocolate for passionfruit chocolate if you prefer a sweeter, creamier frosting.
- Blend in a teaspoon of rum, coconut liqueur, or pineapple juice into the ganache for an adult twist.
5. Make it Dairy-Free or Vegan
- Use coconut oil instead of butter and a plant-based milk like almond or oat milk to replace the coconut milk if needed.
- Replace cream in the ganache with full-fat coconut cream and use vegan chocolate to make a vegan-friendly frosting.
6. Mini or Layer Versions
- Make mini cupcakes for bite-sized treats. Adjust baking time to 10–12 minutes.
- Use the batter for a layered cake, pairing it with the passionfruit ganache between layers for a tropical centerpiece.
7. Enhance the Tropical Profile
- Mix in a teaspoon of finely grated lime or orange zest to the batter for an extra citrus note.
- Fold a small handful of finely diced pineapple into the batter for a pineapple-coconut twist.
These variations let you customize your Coconut Passion Fruit Cupcakes to suit any flavor preference, dietary need, or festive occasion, while keeping the moist, tropical essence that makes them so irresistible.
Storage Tips
Proper storage is key to keeping your Coconut Passion Fruit Cupcakes moist, flavorful, and visually appealing.
Here’s how to store them for maximum freshness:
1. Room Temperature
Unfrosted cupcakes can be stored at room temperature in an airtight container for up to 2 days.
Keep them away from direct sunlight or heat sources to prevent drying out.
Frosted cupcakes with passionfruit ganache should ideally not be left at room temperature for long periods, as the ganache can soften and lose structure, especially in warm environments.
2. Refrigeration
Store frosted cupcakes in a sealed container in the fridge for up to 4–5 days.
To prevent condensation from making the cupcakes soggy, allow the cupcakes to cool completely before frosting.
When serving, bring the cupcakes to room temperature for 15–20 minutes to restore the best texture and flavor.
3. Freezing
Unfrosted cupcakes: Wrap individually in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Frosted cupcakes: Freeze only if necessary. Place cupcakes on a baking sheet in the freezer until the ganache is firm, then transfer to an airtight container. Freeze for up to 1 month. Thaw in the fridge overnight, then let sit at room temperature for 15–20 minutes before serving.
4. Packaging Tips
- Use cupcake carriers or airtight containers to prevent crushing the ganache or frosting.
- If stacking cupcakes, place parchment or wax paper between layers to protect decorations.
Common Storage Mistakes to Avoid
- Avoid leaving frosted cupcakes out for extended periods, especially in warm climates, as ganache may melt and the coconut may lose crunch.
- Don’t frost cupcakes too early if storing them at room temperature; frost just before serving whenever possible.
- Avoid tightly wrapping frosted cupcakes in plastic wrap directly, as this can smudge or flatten the ganache.
By following these storage guidelines, your Coconut Passion Fruit Cupcakes will stay fresh, moist, and visually appealing, ready to enjoy for several days after baking.
Save for Later to Your Pinterest Board
FAQs
Can I substitute the coconut milk or butter?
Yes! You can use almond milk or regular whole milk instead of coconut milk, though it will slightly alter the coconut flavor. Unsalted margarine or a neutral vegetable oil can replace the butter, but using butter will give the richest flavor and best texture.
Can I make these cupcakes dairy-free or vegan?
For a dairy-free version, use coconut oil instead of butter and a plant-based milk for the coconut milk. Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg, let sit for 5 minutes). Ganache can be made using a dairy-free chocolate or coconut chocolate couverture with coconut cream instead of heavy cream.
How can I prevent the cupcakes from drying out?
Be careful not to overmix the batter, and bake only until a toothpick inserted comes out with a few moist crumbs. Overbaking or storing unfrosted cupcakes uncovered can dry them out. Brushing with a little simple syrup or lightly sweetened coconut milk before frosting can also help keep them moist.
Can I make the ganache ahead of time?
Yes! Passion fruit ganache can be made a day or two in advance. Cover it tightly and store it in the fridge. Before piping or spreading, let it come to room temperature for easier handling and a smooth consistency.
How should I serve these cupcakes?
For best flavor, serve the cupcakes at room temperature so the ganache and coconut flavors shine. Garnish with toasted coconut flakes or fresh passionfruit for an extra burst of flavor. They make a lovely dessert for brunch, parties, or special occasions and pair beautifully with tropical teas or sparkling drinks.
