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Easy and delicious passionfruit martini cupcakes with a vodka soaked passion fruit curd stuffed cupcake, vodka buttercream frosting, passion fruit and prosecco!
It’s post Christmas, and I am in the mood for a party – because it’s nearly New Years Eve! For this years New Years Eve bake I have gone down the line of one of my favourite drinks in the world (because I am extremely basic) – a passionfruit martini in cupcake form… So here are my passionfruit martini cupcakes!
A passionfruit martini if you don’t already know is usually a mix of vodka, passion fruit liqueur, sugar syrup, lime, passion fruit and prosecco. These ingredients can change and vary depending on your point of view, or recipe you use, however.
I love a passionfruit martini as passionfruit is one of my favourite flavours in the world – I don’t know why I love it so much, other than it being DELICIOUS. A Passionfruit Martini is, usually, the cocktail I will order at any place I go. I tend to panic and order one as it’s usually pretty safe.
This recipe for these Passionfruit Martini cupcakes is utterly delicious – and finally another bake with a kick! My Gin & Tonic bakes are always a hit with you guys – but I thought I might as well expand the selection that is perfect for something like NYE. But one thing I will say, these are not kid friendly.
You can obviously make these child friendly by removing the vodka – a fairly obvious suggestion – but honestly, just leave it out! It’s not needed if you want these cupcakes alcohol free. You do not need to replace the vodka with anything else either! So easy, and still just as delicious.
For the cupcakes, I went for an easy cupcake recipe. It is just a plain sponge – with butter, caster sugar, self raising flour and eggs. Four ingredients makes something delicious – and it’s so easy! I naturally use a baking spread for the cupcake mix as it creates a beautiful bake – and the eggs, flour and caster sugar are just standard.
Once baked into the beautiful baking cups I chose, and fresh out of the oven, I spooned over some vodka. This naturally soaked into the sponges as they cooled. I then cored out some of the cupcake to add in some passionfruit curd. This is utterly optional, but who doesn’t love an extra passionfruit flavour?!
For the buttercream frosting I followed a similar idea to my gin & tonic cupcakes, but obviously with vodka! If you wanted to have a Prosecco hit, you can try and add it here using a Prosecco syrup (boiling down Prosecco and sugar to a syrup) – but I just went straight with the vodka.
You can use a passionfruit syrup or liqueur if you wanted – but you don’t want to overkill on the liquid. You MUST use block unsalted butter and not a baking spread or margarine of any kind. You need to make sure to use this otherwise you will end up with buttercream soup!
For the decoration, I decided to go a little overboard as these are meant to be celebration cupcakes, and used some edible gold glitter spray, a bit of a gold straw for decoration, and I used some small pipettes to add a mini ‘shot’ of prosecco to each cupcake.
My decoration is always optional, but I like to fit the theme! If you want to use something else instead of the prosecco in the pipettes then go for it! I also used a quarter of a passionfruit per cupcake as they usually do feature in the cocktail itself! I thought half a passionfruit may be too large, but its entirely up to you!!
Enjoy this recipe – and have a safe and happy New Years!! x
Passionfruit Martini Cupcakes!
- 200 g unsalted butter/stork
- 200 g caster sugar
- 4 medium eggs
- 200 g self raising flour
- 150 ml vodka
- 100 g passionfruit curd
- 200 g unsalted butter (room temp)(not stork)
- 400 g icing sugar
- 50-100 ml vodka
- 4 passionfruit (cut into quarters)
- 60 ml prosecco
- Preheat the oven to 180ºc/160ºfan and prep 12 muffin size cupcake cases or baking cups.
- Beat the unsalted butter/stork with the caster sugar until light and fluffy.
- Combine the eggs and self-raising flour with the butter/sugar mix until well combined. It won’t take too long to mix!
- Spoon the mix into the cupcake cases evenly and bake in the oven for 18-20 minutes or until a skewer poked into one of the cakes comes out clean and they are springy to touch.
- Once out of the oven, drizzle over 1tbsp of vodka per cupcake - let the cupcakes cool fully.
- Once cooled, core out the middle of each cupcake and add a spoonful of passionfruit curd.
- Beat the unsalted butter with an electric mixer for a couple of minutes to loosen it – gradually beat in the icing sugar until well combined.
- Add the vodka to the buttercream one spoonful at a time, beating well each time. This buttercream can be naturally a bit softer so it's important to use block unsalted butter and not a spread.
- Pipe the buttercream onto the cupcakes in swirls - I used a 2d closed star piping tip.
- I sprinkled some edible gold glitter onto the cupcakes, and then inserted a pipette with some prosecco in.
- I then added a quarter of a passionfruit per cupcake, and part of a gold straw for looks.
- These cupcakes will last for 3+ days at room temp
- You can freeze these cupcakes for 3+ months
- The vodka is optional - you can just leave it out.
- You can swap the vodka for passionfruit liqueur if you want, or more prosecco.
- I used these beautiful baking cups
- I used these pipettes for the prosecco (if you want alcohol free, you can use passionfruit juice or something similar!)
- I used this piping tip for the decoration.
- I also coloured my frosting slightly with a dab of orange and yellow food colouring, but this is entirely optional.
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