A recipe for fruity and sunny cupcakes: Vanilla passion cupcakes marbled icing. On a base of very soft cupcakes flavored with vanilla, we find a creamy icing based on mascarpone and passion fruit... Impossible to resist!
For the fun side, I opted for a marbled effect icing. When decorating the vanilla passion cupcakes, a little tip will allow you to make a two-tone icing. I'll tell you more below!
Some details on this vanilla passion cupcake recipe
flavors : in this recipe, we are on a sweet mixture of vanilla and passion fruit... I advise you to opt for a nice vanilla pod because it really gives a lot of flavor to the cupcake batter.
For the icing you will need passion fruit juice. You can make it yourself or buy it ready made (100% pure juice).
Texture : the vanilla cupcake is very moist. It contrasts perfectly with the creaminess of the whipped cream and mascarpone frosting. The passion fruit juice adds a little tangy touch to the frosting without making it liquid.
Difficulty level : this is a recipe that is accessible to everyone. You just need paper cases, a rigid muffin pan, and a piping bag with a fluted tip. I recommend my equipment at the bottom of the recipe.
How to make these vanilla passion fruit cupcakes with marbled icing?
We start by making the vanilla cupcakes because we need them to be very cold for the decoration. To do this, whisk the eggs and sugar until they turn white, then add the seeds from the vanilla pod. Then add the softened butter and then the dry ingredients.
We mix just enough (so that the dough can rise properly in the oven). Then, all that remains is to fill the paper cases previously placed in a rigid muffin mold. After cooking, we leave completely cool on grid.
To realize the marbled frosting, we first prepare whipped cream by whipping the cream and sugar. Then we add the passion fruit juice and the mascarpone.
Before filling the pastry bag with this mixture, mix a little bit of natural dye yellow/orange with a little bit of icing then we cover the inside of the bag with a few "strips" of colored whipped cream. Then we fill with the rest of the icing.
To decorate the vanilla passion cupcakes, place yourself well above vertically and with circular movements we place a dome of icing on each cupcake. The icing will come out marbled (as you see in my photos).
Possible variations for this recipe
If you want to make some flavor changes to this recipe, it is entirely possible. For example, instead of passion fruit juice, you can opt for peach or apricot juice to stay in the theme of fruits of the sun.
It is also possible to make the icing with Red fruits instead of passion fruit. Let your desires run free...
Other recipes to try
If you like cupcakes, then I advise you to take a look at the other recipes on the blog, which you will certainly like: Lemon strawberry cupcakes Dark chocolate vanilla cupcakes Soft chocolate muffins Vanilla milk chocolate cupcakes Chocolate banana muffins Creamy Icing Oreo Cupcakes.
If you make this recipe for vanilla passion cupcakes, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cupcakes!
- 75 g all-purpose flour
- 1 cc baking powder
- 1 pinch salt
- 2 eggs
- 75 g granulated sugar
- 1 vanilla pod
- 75 g softened butter
- 15 cl whole cream 30% mg
- 50 g icing sugar
- 10 cl passion fruit juice
- 200 g mascarpone
- Yellow / orange food coloring optional
- Preheat the oven to 170 ° traditional heat.
- In a container, combine the dry ingredients: flour, baking powder and a small pinch of salt.
- Separately, beat the whole eggs with the powdered sugar. Add the seeds of a vanilla pod.
- Incorporate the softened butter, then the dry ingredients in rain.
- Mix quickly, then fill (halfway) regular-size paper cups placed in a stiff muffin pan.
- Bake for 20 minutes then let cool completely on a wire rack.
- Make a firm whipped cream by whipping the whipping cream.
- Add the icing sugar and whisk again. Then pour in the passion fruit juice.
- Add the mascarpone and finish by whisking at maximum speed until the icing takes shape (rather firm).
- Prepare a piping bag by inserting a fluted effect piping tip.
- Take a little yellow / orange food coloring and mix it with a little whipped cream.
- Ideally, using a small kitchen brush, coat the inner wall of the nozzle with three colored bands.
- Then garnish the pastry bag with the icing previously made. As if by magic, when decorating the cupcakes, the icing will come out marbled!
- To decorate the cupcake, wait until it is very cold. Then make a circular motion by positioning yourself above the cupcake to deposit the icing.
hummmmmm! Smells like spring ! Thank you for sharing ! bis
They are magnificent !
Hello,
Mmmmh!! It looks amazing!! Just a question, I don't see when to put the vanilla in the preparation of the bases.
Hello Agnes, it was an oversight on my part, I just added it to the article! See you soon.
Thanks!
Hello,
I think the list of ingredients (at least the dry ones for the base) is missing for the recipe.
In all they make you want to eat them.
Hugs
Hello, the dry ingredients are well mentioned (see start of the recipe) :-)
I love these flavors!
Thanks for the marbled frosting tip!
Recipe that makes you want. I will try it quickly!
I can't resist passion fruit...
Thank you for this delicious recipe, mine is not as successful but here it is anyway: http://coeurdegourmande.canalblog.com/archives/2014/03/29/29547244.html
Good continuation !
They are superb these muffins!
Hello, I'm going to try your recipe and I have a little question. I bought silicone cupcake molds because the paper ones were too small. Do you think they will do the trick?
Hello Julie, yes it also works with silicone. @ soon
It's simply splendid, I simply love the warm colors that call to summer and the tropics :)
Hello,
This is my first comment so I will start by thanking you for all your recipes, it's nice of you to share your know-how. I would like to make this recipe but I have a little question first: can I replace the passion fruit juice with mango/passion fruit topping? Thank you for your answer.
Hi Joannie, yes you can use topping instead of juice. @ soon
Hello Lilie,
Thanks for your reply, I didn't see it before sorry. It's great thanks :-) I'll hurry up and make them. I'll send you a picture (if I can). See you soon.
Yum, they make me want to bite into these muffins and I love the vanilla and passion fruit flavors together so I can't wait to try them, thank you for this recipe.
Hello
I really like your recipes, as well as your food photos, it makes your mouth water and we can not help but test your recipes !!
Thank you for sharing;
I'm not used to comments, but I would like a little help from you, because your whipped cream looks superb, firm and pretty!
whereas, each time I try to mix the mascarpone with my whipped cream, it never misses: it ends up in the trash, because it becomes grainy !!
there is nothing to do, I can not do it !! as much to say that it is disappointing !!
the (or the?) mascarpone does not succeed me !! if you could guide me a little, it will prevent me from wasting again or from abandoning my tests!
Thank you for sharing your experience, and continue to make us salivate;
vahine island
Hello, to succeed in the mixture, I advise you to whip at low speed when you add the mascarpone then to increase the speed little by little so that the whipped cream and the mascarpone mix well. The whipped cream must be very firm before making the mixture. Good luck and see you soon!
Recipe tested today and it's a real treat then the passion whipped cream was a delicious discovery thank you for sharing))
great recipe!!!! I was looking for a recipe with passion fruit that I love!! Everything worked (in theory) all that's left is to taste it!!!! Thank you very much!
Hello! How do you do so that your base is flat on the top, me it swells ?? thank you
Hello, if it swells too much in the center, the oven temperature needs to be adapted. Otherwise, just cut off the excess. See you soon
Hello,
I made this recipe for a Martinique-themed meal, they are simply excellent, the cake is delicious, you can really taste the vanilla, and the cream is not heavy, not too sweet, and you can really taste the passion fruit (I made the juice myself with the fruit :) )
In short, excellent, superb recipe that I would do again without hesitation!
The only thing I didn't manage was to make the marbled effect :(
Thank you for your return Manon :)
Hello, and thank you for this recipe which just seems divine! <3
I succumbed, I have to test them!
A question torments my mind:
What do you mean by "passion fruit juice"?
Is it the content of a real passion fruit emptied (and mixed?) Or a simple fruit juice found on the shelves next to orange juice and other apple juice? I saw in a previous comment that it was possible to use passion topping, it's interesting!
Actually I'm looking for the best solution to get this tangy note. My mother loves it (and me too, hey! HiHi!) and I don't know which solution will give the best result...
Thanks for this recipe, thanks for this blog, and thanks for your coming reply.
Frédéric.
[…] Vanilla & Passion Fruit Cupcakes | … […]
It's amazing how good it is, I tried it with all the ingredients, and it was just too good, the best cupcakes I've ever made lol. I LOVE IT...
Hello, I want to make 40 cupcakes for a birthday
Can you give me the quantities I need to make the passionate whipped cream, please? And can I replace the passion fruit juice with the passion fruit coulis ?.
Thanks in advance for your answers :)
Hello, you need to do the calculation knowing that my complete recipe is for 6 cupcakes. The coulis may be too sweet compared to the juice, see you soon
Hello
Your cupcakes look so tempting, however can we replace the passion fruit juice with passion fruit puree?
I have quite a bit left and I'm looking for something to do with it.
Thank you for your answer
Hello, yes absolutely it is possible! I think the passion taste will be even more present :)
Hello, quick question, why does my icing fall every time I make cupcakes? It's not firm so it flows when I put my icing on my cupcakes, so it doesn't look very pretty. What should I do so that the icing is firm and holds on the cupcake?
Hello Dorine, your icing must already be quite firm before putting it in your piping bag. I always make my icings in a food processor (it's firmer than with a mixer I find). The mascarpone helps the whipped cream to firm up, which is what allows your icing to hold well. If you can't do it, know that the more mascarpone you add, the firmer it is. See you soon :)
Does it work with passion fruit nectar please? It's 12 cupcakes
This recipe is for 6 cupcakes as mentioned in the recipe, some nectar works too. See you soon :)