Delight your taste buds with these Kiwi Cupcakes — soft, moist, and filled with a gentle sweetness balanced by the natural tang of kiwi. Each cupcake is topped with a silky kiwi buttercream frosting, adding a fruity freshness that makes every bite irresistible. Whether for spring parties, summer picnics, or just a fun baking day at home, these cupcakes bring a bright and tropical twist to classic baking.

Why You’ll Love This Recipe

You’ll love these Kiwi Cupcakes because they’re light, refreshing, and perfectly balanced between sweet and tart. The real kiwi puree in the buttercream adds natural fruit flavor and color — no artificial extracts needed! Plus, the cupcakes bake up soft and fluffy thanks to sour cream and butter, making them an easy yet elegant dessert that stands out at any event.

Kiwi Cupcakes

There’s something irresistibly charming about desserts that showcase fresh fruit — and these Kiwi Cupcakes are the perfect example. With their tender vanilla base and tangy kiwi-infused frosting, they capture the essence of summer in every bite.

Unlike typical cupcakes that rely solely on sugar for sweetness, these cupcakes get a natural lift from the tropical flavor of kiwi, a fruit known for its sweet-tart balance and refreshing aroma. The result is a cupcake that feels both indulgent and light — the kind you can enjoy without feeling weighed down.

The base of this recipe starts with a rich yet fluffy vanilla cupcake. Melted butter and sour cream create a perfectly moist crumb, while the combination of baking powder and baking soda ensures the cupcakes rise beautifully. A hint of vanilla enhances the subtle fruit notes that shine through in the frosting.

But what truly makes these cupcakes stand out is the kiwi buttercream frosting. Made with pureed fresh kiwi, this frosting is creamy, slightly tangy, and naturally tinted with a soft green hue. It’s both eye-catching and delicious — a combination that elevates any dessert table.

These cupcakes are perfect for spring celebrations, baby showers, birthdays, or afternoon tea. They’re delicate yet flavorful, making them a refreshing alternative to heavy chocolate or caramel-based desserts.

You’ll also appreciate how simple they are to make. No complicated techniques or special tools — just basic ingredients and a few kiwis. The frosting comes together quickly and pipes beautifully, giving your cupcakes a bakery-style finish with minimal effort.

When you bite into one, you get a perfect contrast: a moist, buttery cupcake base paired with a cool, fruity frosting that melts in your mouth. The balance of sweetness and tartness makes it hard to stop at just one.

So, if you’re craving something fresh, fruity, and beautifully homemade, these Kiwi Cupcakes are the answer. Each bite captures the flavor of sunshine — a tropical twist that turns ordinary cupcakes into something extraordinary.

Servings & Time

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 18–20 minutes
Total Time: 45 minutes

Ingredients

Cupcakes

• 1 ½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 stick (½ cup) butter, melted

• ½ cup sour cream

• 2 large eggs

• 1 ½ tsp vanilla extract

Kiwi Buttercream

• 1 stick (½ cup) butter, room temperature

• ½ cup vegetable shortening

• 2 pureed kiwis (remove the white center before pureeing)

• 2–3 cups powdered sugar, adjusted to desired consistency

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.

3. In another bowl, mix melted butter, sour cream, eggs, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined — don’t overmix.

5. Divide the batter evenly among cupcake liners, filling each about ⅔ full.

6. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.

7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

8. For the kiwi buttercream, beat butter and shortening together until creamy and fluffy.

9. Add pureed kiwi and mix until fully combined.

10. Gradually add powdered sugar, one cup at a time, until you reach your desired frosting texture — light, smooth, and spreadable.

11. Pipe or spread the kiwi buttercream onto cooled cupcakes.

12. Garnish with a small kiwi slice or fresh mint leaf, if desired.

Tips

• Smooth frosting: Make sure the kiwi is pureed thoroughly to prevent clogging piping tips.

• Flavor variation: Add a hint of lime zest to the cupcake batter for extra brightness.

• Storage: Keep cupcakes refrigerated in an airtight container for up to 3 days.

• Texture tip: Use room-temperature ingredients to achieve a fluffy cupcake crumb.