Kiwi Vanilla Cupcakes with Kiwi Buttercream Frosting

These cupcakes are so refreshing.  They’re sweet, but not too sweet as there is that hint of tang from the kiwi.  The cupcakes are nice and fluffy, and the frosting is refreshing.  Enjoy!

For the cupcakes:
-3 kiwis, divided
-1/2 cup (1 stick) unsalted butter at room temperature
-3/4 cup sugar
-1 egg
-2 egg whites
-1/4 cup milk
-1 tsp vanilla extract
-1 1/2 cups flour
-1 tsp baking soda
-1/4 tsp sea salt
For the frosting:
-1/2 cup (1 stick) unsalted butter at room temperature
-3/4 cup powdered sugar
-1/2 tsp vanilla extract
-mashed kiwis, what is left from the cupcakes
-a pinch of sea salt
For topping:
-1 kiwi, peeled, sliced (cut each slice in half)
Preheat oven to 350 F.  Line a 12-cup muffin tin with cupcake liners and set aside.
Peel the kiwis and mash them well with a fork (try not to have any big chunks).  Set aside.
Cream butter with sugar.  Then add the egg and egg whites, one at a time.  Mix well.  Add the milk and vanilla.  Add the flour, 1/2 cup at a time.  Mix well.  Add the baking soda and sea salt.  Stir in 1/3 cup of the mashed kiwis.
Pour mixture evenly into prepared cupcake pan.  Bake in preheated oven for abut 25 minutes or until golden brown and the toothpick comes out clean.  Cool completely.
Make the frosting by creaming the butter with powdered sugar.  Add vanilla, leftover mashed kiwis and sea salt.  Mix until nice and smooth.  Pipe over cooled cupcakes.  Decorate with half of slice of kiwi.  Enjoy!

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