growing up in hawaii was amazing. one of my favorite things about it was the fact that we had such easy access to delicious fresh fruits like apple bananas, pineapples, guava, papaya, and lychee. another one of my favorites was lilikoi or passion fruit. my best friend had lilikoi trees in the forest behind her house and i remember picking them and then our mouths puckering up from the tartness of the lilikoi.
i also remember it being such a treat when my mom or dad would come home with homemade lilikoi butter (essentially passion fruit curd). it was sweet yet tart and beautifully creamy and scrumptious. i usually just spread some on toast or sometimes i would sneak a spoonful. yum!
last time chris and i were home, we bought some lilikoi butter and that is what inspired these lilikoi cupcakes. unfortunately, it’s pretty difficult to find fresh lilikoi here in dc but i was able to find some passion fruit concentrate in the international section of the grocery store.
here’s the breakdown of this lilikoi cupcake: it’s a white cupcake, filled with passion fruit curd topped with lilikoi swiss meringue buttercream and a drizzle of more passion fruit curd.
these cupcakes are super lilikoi-y (if that’s even a word) which i love and just reminds me so much of being at home. its tropical flavors transports me to the beautiful hawaiian beaches – ahhh, so nice.
so if you want a little taste of hawaii, i would highly recommend making some of these lilikoi cupcakes and actually if you want to just make some of the lilikoi butter/curd you could do that too. i had some extra and ate it on crackers, english muffins, really anything i could find that could act as a vehicle for getting the lilikoi goodness into my mouth. haha. enjoy!
first make the passion fruit curd. it’s just like making lemon or lime curd but with passion fruit juice instead. you want to make it ahead of time so it had enough time to cool. i actually made it the night before i made the cupcakes, allowed it to cool in the fridge overnight and then put it in a squeeze bottle. this makes it super easy to fill each cupcake.
then bake up a batch of white or vanilla cupcakes.
now using the cone method, fill each cupcake with the lilikoi curd.
repeat until all of the cupcakes are filled. then move on to the lilikoi swiss meringue buttercream. i just used the same buttercream base as i do for all of the swiss meringue buttercreams i’ve made before and then added some lilikoi concentrate.
pipe or spread the buttercream on the cupcakes. i used a large open star tip to frost these cupcakes.
finally drizzle some of the lilikoi curd onto each cupcake.
and the cupcakes are dunzo and ready to eat!