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Gluten Free Passionfruit Cupcakes

Gluten free passionfruit cupcake

These gluten free passionfruit cupcakes are a tropical treat that encapsulates the exotic and tangy essence of passionfruit. These cupcakes offer a delightful combination of a moist and fluffy crumb infused with the distinctive flavor of passionfruit, creating a sensory experience that transports you to a sun-kissed paradise.

Starting with a light and airy batter, the passionfruit cupcakes are made from a blend of flour, sugar, oil (or ghee), and a generous amount of passionfruit pulp. The pulp, extracted from ripe passionfruit, adds a vibrant yellow color to the batter while infusing it with a tangy and slightly sweet tropical flavor.

Once cooled, the cupcakes are adorned with a creamy passionfruit buttercream. The frosting is made with my American Buttercream recipe and the addition of  of passionfruit pulp/juice in place of the water. This frosting is smooth and velvety with a tangy undertone. You can also use the Swiss meringue buttercream recipe from the meringues class.

As with all of my recipes this will work with any commercially available 1:1 flour or you can make your own using the second flour blend recipe found here.


Gluten free passionfruit cupcake

Passionfruit Cake / Cupcakes

Course: cake, cupcakes, Dessert
Cuisine: American, gluten free
Keyword: cupcakes
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour
Servings: 24 cupcakes
Calories: 197 kcal
Author: Alina Eisenhauer
Makes 24 cupcakes or 2 9” cake layers


  • 330 g 1:1 gluten free flour
  • 2 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ tsp salt
  • 224 g neutral oil avocado, vegetable, safflower, etc
  • 400 g granulated sugar
  • 120 g egg whites room temperature (approx. 4 large eggs)
  • 2 teaspoons vanilla extract
  • 120 g whole milk room temperature (can sub 2%)
  • 120 g passionfruit pulp see notes


  1. Directions:
  2. Preheat your oven to 350°F (175°C). Line two standard size cupcake/ muffin pans with papers and set aside.
  3. If you are making cake -Grease and flour two 9-inch round cake pans and line the line the bottom with parchment paper.
  4. In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
  5. Add the oil (or ghee) to the dry ingredients. Using an electric mixer on low speed or a stand mixer fitted with a paddle attachment, mix the oil into the dry ingredients until the mixture resembles wet sand. This process is called "reverse creaming."

  6. In a separate bowl, whisk together the milk, passionfruit pulp, eggs, and vanilla extract until well blended.

  7. With the mixer still on low speed, gradually pour about half of the egg mixture into the dry ingredient mixture. Mix until the ingredients are just combined. Scrape down the sides of the bowl with a spatula as needed.
  8. Increase the mixer speed to medium and beat the batter for about 30 seconds. This will help to ensure that the batter is fully mixed.
  9. Reduce the mixer speed to low again and gradually add the remaining milk mixture. Mix until the batter is smooth and well incorporated. Be careful not to overmix or whip too much air into the batter.

  10. Set your batter aside to rest at room temperature for 30 minutes

  11. Divide the batter equally between the prepared cupcake/cake pans. If you are making cakes, smooth the tops with a spatula.
  12. Place the pans in the preheated oven and bake for approximately 20-22 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted into the center of the cakes comes out clean.
  13. Once baked, remove the cakes/cupcakes from the oven.
  14. Let the cupcakes cool in the pans for a few minutes and then remove to a wire cooling rack. If baking cakes let them cool for about 10 minutes in the pans. Then, transfer the cakes to a wire rack to cool completely before frosting.

Recipe Notes

Passionfruit pulp is really more like a slightly thick juice and can be found in the freezer section of most supermarkets - the most common brand in the US is Goya. Just make sure whatever you use is unsweetened.

Nutrition Facts
Passionfruit Cake / Cupcakes
Amount Per Serving (1 g)
Calories 197 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 1mg0%
Sodium 71mg3%
Potassium 73mg2%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 18g20%
Protein 2g4%
Vitamin A 44IU1%
Vitamin C 1mg1%
Calcium 33mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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