Tropical yogurt cupcakes

Prep 0 h : 25 m
Cook 0 h : 25 m


  • 90g unsalted butter, softened

    110g caster (superfine) sugar

    1 tsp finely grated orange rind

    2 eggs

    150g self-raising flour

    80ml fresh passionfruit pulp

    120g finely chopped well-drained pineapple pieces (see tips)

    95g Greek-style yogurt

    Cream cheese icing

    30g unsalted butter, softened

    100g cream cheese, at room temperature

    1 tsp finely grated orange rind

    1½ cups icing sugar


  • Preheat oven to 180°C.

    Line 12-hole (80ml) muffin pan with paper cases or baking paper.

    Beat butter, sugar, rind and eggs in a medium bowl with an electric mixer until light and fluffy.

    Stir in sifted flour, passionfruit, pineapple and yogurt.

    Divide mixture evenly into paper cases; smooth surface.

    Bake cakes for 25 mins.

    Stand cakes in pan 5 mins before turning, top-side up, onto wire rack to cool.

    Meanwhile, make cream cheese icing: Beat butter, cream cheese and rind in a small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

    Tips: Drain pineapple, then spread out onto paper towel to absorb any excess moisture. Cakes can be frozen for up to 3 months. Top with extra passionfruit pulp and serve as an after-school treat, or stir the pulp (about 2tbsp) through the icing before using to ice the cakes.