These delicious and moist Kiwi Fruit Cupcakes are easy to make and taste great topped with creamy kiwi buttercream!
Kiwi Fruit Cupcakes
These kiwi fruit cupcakes are delicious, and moist, with a hint of kiwi fruit throughout the cupcake as well as the icing. When making this recipe, I tend to alternate between green and gold kiwi fruit, depending on what is available at the time.
These cupcakes can be iced with kiwi fruit flavoured buttercream icing or with a simple caster sugar and ground cinnamon mix that is sprinkled on top before baking.
To make the kiwi fruit cupcakes, you will need:
- 175g plain flour
- 2 tsp baking powder
- 175g butter, softened
- 175g caster sugar
- 3 eggs, beaten
- 1 tsp vanilla extract
- 2 kiwi fruit, peeled and chopped
To make the buttercream icing, you will need:
- 113 g butter, softened
- ½ tsp vanilla extract
- 2 – 2 ½ cups icing mixture
- 2 kiwi fruit, pureed
Instructions for making the Cupcakes
- Preheat oven to 160˚C.
- Grease or line muffin tray.
- Sift flour and baking powder into a large bowl.
- Add the butter, sugar, eggs and vanilla.
- Beat well until mixture is smooth, then stir in the kiwi fruit.
- Spoon mixture into the cases.
- If you don’t want to ice the cupcakes with icing, you could top the cupcakes with 1 TBSP caster sugar and 1/2 tsp of ground cinnamon now before baking.
- Bake in the oven for 15 minutes or until golden brown.
Instructions for making the Buttercream Icing
- In a mixing bowl, add the butter and vanilla extract and beat using an electric mixer, until light and fluffy.
- Puree kiwi fruit and remove chunks, then add to the butter mixture and mix until well combined.
- Slowly add the icing mixture 1/2 a cup at a time, mixing in the icing mixture before adding more.
- Continue adding icing mixture and mixing until the icing isn’t too moist.
- Transfer icing to a piping bag or a large ziplock bag and squeeze down to remove any air pockets.
- Cut one corner off the ziploc bag if using, and pipe the icing onto the cupcakes.
- Garnish with a small slice of kiwi fruit if desired.
More Cupcake Recipes
- Buried Treasure Cupcakes
- Cappuccino Cupcakes
- Campfire Cupcakes
- Strawberry and White Chocolate Cupcakes
- Milo Cupcakes
Kiwi Cupcakes
Simple Living. Creative LearningThese delicious and moist Kiwi Fruit Cupcakes are easy to make and taste great topped with creamy kiwi buttercream!
Ingredients
Cupcakes
- 175 g plain flour
- 2 tsp baking powder
- 175 g butter, softened
- 175 g caster sugar
- 3 eggs beaten
- 1 tsp vanilla essence
- 2 kiwi fruit, peeled and chopped
Buttercream Icing
- 113 g butter, softened
- 1/2 tsp vanilla extract
- 2-2 1/2 cups icing mixture
- 2 kiwi fruits, pureed, white centre and other lumps removed
Instructions
Cupcakes
- Preheat oven to 160˚C.
- Grease or line muffin tray.
- Sift flour and baking powder into a large bowl.
- Add the butter, sugar, eggs and vanilla.
- Beat well until mixture is smooth, then stir in the kiwi fruit.
- Spoon mixture into the cases.
- If you don't want to ice the cupcakes with icing, you could top the cupcakes with 1 TBSP caster sugar and 1/2 tsp of ground cinnamon now before baking.
- Bake in the oven for 15 minutes or until golden brown.
Buttercream Icing
- In a mixing bowl, add the butter and vanilla extract and beat using an electric mixer, until light and fluffy.
- Puree kiwi fruit and remove chunks, then add to the butter mixture and mix until well combined.
- Slowly add the icing mixture 1/2 a cup at a time, mixing in the icing mixture before adding more.
- Continue adding icing mixture and mixing until the icing isn't too moist.
- Transfer icing to a piping bag or a large ziplock bag and squeeze down to remove any air pockets.
- Cut one corner off the ziploc bag if using, and pipe the icing onto the cold cupcakes.
- Garnish with a small slice of kiwi fruit if desired.
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