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Passion Fruit Martini Cupcakes

Inspired by the Porn Star Martini, these vanilla bean cupcakes are filled with passion fruit curd, topped with passion fruit buttercream and finished with passion fruit caramel.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Servings 16 cupcakes

Ingredients
  

For the Cupcakes

  • 1/2 cup Butter (1 stick)
  • 1 cup Sugar
  • 1½ cup All purpose flour
  • 2 tsp Baking powder
  • ¼ tsp Salt
  • 2 large Eggs
  • ½ cup Milk
  • ½ tsp Vanilla Bean Paste
  • 1 tsp Vodka

For the Passion Fruit Curd

  • 1 cup Sugar
  • ½ cup Passion fruit pulp (or puree)
  • 6 large Egg yolks
  • 4 tbsp Unsalted Butter cut (cut into pieces)

For the Passion Fruit Buttercream

  • ¾ cup Unsalted Butter (1½ sticks)
  • 7 oz Sweetened Condensed Milk (½ - 14oz can)
  • ⅓ cup Passion Fruit Curd
  • ½ tsp Vanilla Bean Paste
  • 1 tsp Vodka

Instructions
 

Cupcakes:

  • Preheat oven to 350°F and line pan with cupcake liners
  • In a bowl, sift together the flour, baking powder and salt. Set aside
  • In a mixing bowl, cream the butter and sugar until light and fluffy.
  • Add eggs one at a time mixing well after each addition.
  • Add the vanilla bean paste and mix well.
  • Add ⅓ of the flour mixture into the batter.
  • Once incorporated, add ½ of the milk.
  • Continue incorporating ⅓ of the flour, the remaining milk, finally the last ⅓ of the flour, scraping between additions and making sure to beat until smooth.
  • Add vodka and mix until incorporated.
  • Fill the paper liners to ⅔ using a 2 inch scoop and bake in the oven for 17-19 minutes, until a toothpick inserted into a cupcake comes out clean.
  • Remove the cupcakes from the oven and let rest 2 minutes, then transfer to a cooling rack to cool completely.

Passion Fruit Curd:

  • Combine sugar, passion fruit pulp (puree), and egg yolks in a medium saucepan, and place over medium heat.
  • Cook whisking constantly, until thick enough to coat back of spoon, 12-15 minutes.
  • Remove from heat; stir in butter piece by piece, until melted.
  • Cool, covered with plastic wrap. Refrigerate until needed, up to three days.

Passion Fruit Buttercream:

  • Whip the butter at high speed for at least 3-5 minutes until light in color
  • Reduce speed to medium and slowly add the sweetened condensed milk. Continue mixing until fully incorporated
  • Add the passion fruit curd and mix well
  • Add the vanilla bean paste and vodka and mix until incorporated

The Assembly:

  • Core the cooled cupcakes with a cupcake corer or small knife. Using a spoon or piping bag, fill the cavities with the passion fruit curd.
  • Frost the cupcakes to your liking.
  • Drizzle passion fruit caramel to finish (recipe below)

Notes

Use the following Passion Fruit Caramel to drizzle onto your cupcakes.
Keyword curd, passion fruit, vodka