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Kiwi Cupcakes

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.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 12

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

  • Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  • In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.
  • In another bowl, mix melted butter, sour cream, eggs, and vanilla extract until smooth.
  • Gradually add the wet ingredients to the dry ingredients, mixing just until combined — don’t overmix.
  • Divide the batter evenly among cupcake liners, filling each about ⅔ full.
  • Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • For the kiwi buttercream, beat butter and shortening together until creamy and fluffy.
  • Add pureed kiwi and mix until fully combined.
  • Gradually add powdered sugar, one cup at a time, until you reach your desired frosting texture — light, smooth, and spreadable.
  • Pipe or spread the kiwi buttercream onto cooled cupcakes.
  • Garnish with a small kiwi slice or fresh mint leaf, if desired.

Notes

  • 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.