Mini Lemon Cupcakes with Passion Fruit Mousse Frosting

Mini Lemon Cupcakes with Passion Fruit Mousse Frosting

Happy May! Soooo here I go procrastinating again. I totally meant to post this a few weeks ago, but here we are.

 This recipe was one of the little bitty desserts I made last month for Dylan and Desserts. These little babies are frosted with delicious passion fruit mousse! I think life is decidedly better with more passion fruit in it, and I think you would feel the same once you try these. 

The frosting is actually based on Brazilian passion fruit mousse and it is super easy to make! You could even just serve this as a standalone dessert, in small ramekins, or mini mousse cups, and decorate as you like - fresh fruit, toasted coconut, etc. BUT! In this recipe, I’ve decided to use it as a frosting on teeny lemon cupcakes, and I dare say it worked pretty well! The combination of sweet and the acidity of the fruit makes these little guys stand out in a crowd.

My one note is that this frosting is not as *hardy* or durable as other frostings. These would be best within a couple of days of making, and should be kept in a cool environment lest the frosting lose its shape or **scream face** melts off the cupcake!

Anywho, hope you enjoy this one, I did ;) 

  • 48
  • 1 hour
  • 10 minutes



  • 1/2 cup butter (at room temperature)
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 cups flour
  • 4 tsp baking powder
  • 3/4 cup milk
  • Juice and zest of 2 lemons

Mousse Frosting

  • 2 cups heavy w/c
  • 1/2 can sweetened condensed milk
  • 1/2 cup passion fruit puree (I use frozen Goya brand puree - $5 or less for about 1 3/4 cups)
  • Optional: berries to top


For cupcakes:

  1.  Preheat oven to 350F and line mini cupcake pan for 48 mini cupcakes (or about 20 regular cupcakes)
  2. In a large bowl, cream butter and sugar for 2-3 minutes, until fluffy
  3. Add eggs, one at a time. Scrape bowl in between.
  4. Add zest and vanilla.
  5. In a separate bowl mix together flour and baking powder.
  6. Add in flour mix and remaining liquids, in an alternating fashion (about 1/3 of flour, than 1/3 of lemon juice and milk, etc)
  7. Pour/spoon batter into cupcake liners, filling to about 2/3 full. 
  8. Bake mini cupcakes for about 8-10 minutes, testing that toothpick comes out clean.
  9. Cool completely

For Frosting:

  1. In a medium bowl, mix together puree and condensed milk.
  2. Whip cream until stiff peaks (but don’t over whip - you don’t want butter)
  3. Gently fold in puree mixture until thoroughly mixed.
  4. Use a piping bag to pipe unto cupcakes
  5. Optionally, decorate with small berries
  6. Enjoy!


Looking for something else?