Kiwi Cupcakes
These delicious and moist Kiwi Fruit Cupcakes are easy to make and taste great topped with creamy kiwi buttercream!
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Servings: 12 cupcakes
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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Nutritional information is an estimate and provided as a courtesy. The values may vary according to the ingredients and tools that are used. Please use your preferred nutritional calculator for more detailed information.