Kiwi to My Heart: Almond Cupcakes with Kiwi Buttercream
Get ready to add a burst of fruity fun to your cupcake lineup! Today, we’re baking up almond cupcakes topped with the dreamiest kiwi buttercream frosting—made with real, juicy kiwis for a tangy twist. These little treats are like a tropical vacation in cupcake form, combining nutty, moist cake with a swirl of delicious fresh kiwi frosting. Whether you’re looking to impress at a party or just treat yourself, these cupcakes are sure to steal the show. Grab your mixing bowls and let’s turn your kitchen into a cupcake paradise!
Why these cupcakes are amazing:
- With a boxed cake mix base, they’re super easy to make!
- Buttercream frosting with fresh kiwi give them a tropical twist.
- Super delicious cupcakes perfect for parties, summer BBQs, pool parties, birthdays, or any time you want an easy, unique cupcake treat!
Kiwi Almond Cupcakes
Yields: 12 Cupcakes
Prep time: 20 minutes / Idle time: 22 minutes
Total time: 77 minutes
Ingredients
- 1 Box of White Cake Mix
- 3 Eggs
- 1/2 cup Oil
- Water
- 1 Tablespoon of Almond Extract
- 10 Tablespoons Room Temperature Butter
- 2- 2 1/2 Cups Powdered sugar
- 2 Kiwis (1 for Decorating)
- 1 Teaspoon Vanilla Extract
- 1/2 Teaspoon of Salt
- Sliced Almonds
- Heavy cream (Optional)
Instructions
Put the cake mix, eggs and oil in a mixing bowl according to amounts on the box. Switch out a tablespoon of water for a tablespoon of almond extract.
Next mix the ingredients until they are completely combined.
Line the muffin pan with cupcake liners. Using a ice cream scooper or spoon, scoop out the cake batter and fill the cupcake liners a little over half way.
Bake the cupcakes as directed on the box.
Take the cupcakes out of the oven and allow them to cool.
Making the Buttercream
Peel and mash the kiwi. If there are really big chunks that you can not smash, remove them.
Put the butter in the mixing bowl and whip it until light and fluffy. About 3 minutes.
Next add the mashed kiwi and vanilla extract. Mix about 1 minute.
Add the powdered sugar and salt. Mix until combined and smooth. About 2- 3 minutes (If the buttercream is too stiff add 1/2 tablespoon of heavy cream.)
Put the piping tip in the piping bag and cut a hole in the tip of the bag for the piping tip to fit half way through it.
Place the buttercream in the piping bag and secure the end.
Hold the piping bag over the cupcake, put a little bit of pressure on the piping bag and pipe the buttercream in a swirl around the top of the cupcake twice.
Slice the second kiwi, pat the slices dry with a clean paper towel.
Put the slices on the side of some of the cupcakes.
Take some of the sliced almonds and stick them on the side of the other cupcakes.
Serve and enjoy.
Note
- These cupcakes are best eaten fresh.
- If you don’t mind lumpy buttercream you can leave the larger kiwi chunks in your mixture.
- The heavy cream is optional because kiwis usually have enough liquid to make sure the buttercream comes out smooth without any additional ingredients.
- These cupcakes can be stored in the fridge for up to 3 days.
FAQ
Can I use store-bought kiwi puree for the frosting instead of fresh kiwis?
Fresh kiwis are recommended for the best flavor and texture, but store-bought puree can work in a pinch—just make sure it’s unsweetened and strain out any extra liquid to avoid runny frosting.
Can I use a homemade cupcake recipe instead of a boxed mix?
Yes! If you have a cupcake recipe you love, feel free to use it! If you have a white cupcake or vanilla cupcake recipe, you can sub the vanilla extract for almond extract.
How should I store these cupcakes, and how long will they stay fresh?
Store the cupcakes in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor and texture.
Can I make the cupcakes or frosting ahead of time?
Absolutely! You can bake the cupcakes a day in advance and store them covered at room temperature. The kiwi buttercream can also be made a few hours ahead and refrigerated; just bring it to room temperature and re-whip before frosting.
