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Kiwi Cupcakes

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Kiwi Cupcakes are light, fluffy vanilla cupcakes infused with fresh kiwi and topped with a creamy kiwi frosting for a refreshing tropical twist. Perfect for birthdays, spring celebrations, afternoon tea, or summer gatherings, they’re as beautiful as they are delicious.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 2 fresh kiwis, peeled and finely mashed
  • 1 teaspoon lemon zest (optional)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 3 1/2 cups powdered sugar
  • 2 tablespoons fresh kiwi puree
  • 1 teaspoon vanilla extract (for frosting)
  • 1–2 tablespoons heavy cream or milk
  • 1–2 drops green food coloring (optional)
  • Fresh kiwi slices, for garnish
  • Toasted coconut flakes (optional)
  • White chocolate shavings (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a standard muffin tin with cupcake liners.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat the butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Mix in the mashed kiwi and lemon zest if using.
  6. Alternately add the dry ingredients and the milk, mixing just until combined.
  7. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool the cupcakes completely on a wire rack.
  10. For the frosting, beat the butter until creamy, then gradually add the powdered sugar.
  11. Mix in the kiwi puree, vanilla extract, and enough heavy cream to achieve a smooth, pipeable consistency. Add green food coloring if desired.
  12. Pipe or spread the frosting onto the cooled cupcakes.
  13. Garnish with fresh kiwi slices, toasted coconut, or white chocolate shavings before serving.

Notes

  • If the frosting becomes too soft, add additional powdered sugar until it reaches the desired consistency.
  • Fold white chocolate chips or shredded coconut into the batter for extra flavor.
  • Fill the cupcakes with kiwi jam or lemon curd for a surprise center.
  • Cream cheese frosting is a delicious alternative to kiwi buttercream.
  • Store frosted cupcakes in the refrigerator for up to 3 days and bring to room temperature before serving.
  • Unfrosted cupcakes can be frozen for up to 3 months.
  • Decorate with edible flowers or crushed pistachios for an elegant presentation.

Nutrition

Find it online: https://thefamilycooking.com/kiwi-cupcakes/