Quick & easy dragonfruit cupcakes recipe

Vegan, quick & easy.

Looking to bake the most delicious cupcakes? I have you covered!

These are light, fluffy and rich chocolate cupcakes, topped with a whipped dragonfruit buttercream with a dragonfruit slice on top. They look beautiful and fresh as well as tasing scrumptious!

If you haven't heard of dragonfruit before, it's also called pitaya which is an exotic fruit that grows on the cactus plant.

It doesn't really have a strong flavour but people usually describe it's flavour like kiwi fruit.

There are two types of dragonfruit, white with black seeds or pink with black seeds.

It's skin is a beautiful pink colour which can be used in drinks to naturally colour, so don't get rid of it- haha!

I've been using dragonfruit alot over on my Instagram and the most common question I get is:
'Where do you buy your dragonfruit?'
I purchase my dragonfruit from Wholefoods. It's the only store in the UK I've been able to find it! 

These cupcakes are quick, simple & easy to make, perfect for a birthday, party or special occasion.

Happy baking!

Preparation- 30 minutes

Baking time- 18-20 minutes

Makes- Approximately 10

Level- Easy

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Ingredients for the cake

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour
-2 tablespoons of cocoa powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (melted)

Ingredients for the buttercream

-120g of vegan butter 

-350g of icing sugar

- 1/2 dragonfruit (blended, middle only)

-1 teaspoon of dairy-free milk (if needed)

+

-Dragonfruit

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the frosting

Step 1- Cream the butter in a bowl, on a high speed until creamy. I use my stand mixer with the balloon whisk attachment.

Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and dragonfruit.

Whizz together until fluffy & fully combined.

Add a splash of milk if the buttercream is too thick.

Step 3- Transfer the buttercream into a piping bag fitted with a large round nozzle.

Step 4- Pipe a bulb of buttercream onto each cupcake and top with a slice of dragonfruit (optional).

Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 

Best eaten within 2 days.

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Holly Jade

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