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Kiwi Cupcakes

Kiwi Cupcakes - a vanilla cupcake with fresh kiwi buttercream! You might have noticed that there has been an explosion of cupcake recipes lately. And it all started with easy oreo cupcakes.

I never came out and said this but, I had a fear of frosting cupcakes. Not like a ‘I think the cupcake is going to bite my hand off’ fear. Like a ‘I don’t know how to pipe frosting and it looks scary, what if I mess it up’ kind of fear.

Kiwi Cupcakes - a vanilla cupcake with fresh kiwi buttercream! When I would look at my friend’s blogs, I would just stare at their cupcake photos, thinking ‘That is SO gorgeous… but how do they do that?!’ I’ve even told my friend Lindsay from Life, Love & Sugar that I would be the first person to sign up if she started offering a class on how to make cupcakes and cakes.

So I set out to conquer my cupcake fear.

I had a few bumps along the way. For example, I already owned some piping tips so when it came time to actually pipe the frosting onto the cupcake, I thought I had all of the supplies I needed. But I was wrong. The piping tips I had were super small, but I didn’t know they were small until I tried piping frosting with them. The tips I have are more for decorating and fine details. So I researched, ahem googled “best piping tips for frosting” and I learned that I needed to buy extra large ones.

I bought Wilton tips – star tip #1M, flower tip #2D, and round tip #2A. My favorite is #2D.

Kiwi Cupcakes - a vanilla cupcake with fresh kiwi buttercream! Once my piping tips arrived, I went back to google and search “how to pipe frosting on a cupcake”. I would have probably been lost if it wasn’t for the food bloggers who’ve already made tutorials on how to pipe frosting. I took their advice, went into my kitchen and I learned how to pipe frosting!

Of course now that I am on the other side, I think piping frosting is super easy. I haven’t experimented with many techniques, but if you want big beautiful swirls, use a flower or star tip. Those are great choices for beginners!

Kiwi Cupcakes - a vanilla cupcake with fresh kiwi buttercream! Let’s answer the question of “How do I pipe frosting on a cupcake?” Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles toward the center.

Now that I’ve learned how to pipe frosting on cupcakes.. the next thing I want to learn is how to make layered cakes! And the research starts all over again :)

The base of this cupcake recipe uses our vanilla batter. It’s delicious and moist from the sour cream in the batter. The kiwi buttercream is really what this recipe is all about though! It’s really easy to make, just add pureed kiwis to our original buttercream recipe.

Kiwi Cupcakes

Kiwi Cupcakes

Yield: 12 cupcakes
Additional Time: 1 hour
Total Time: 1 hour



  • 1 & 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 2 eggs
  • 1 stick butter, melted
  • 1 & 1/2 tsp vanilla
  • 1/2 cup sour cream


  • 1 stick butter, room temperature
  • 1/2 cup vegetable shortening
  • 2-3 cups powdered sugar
  • 2 pureed kiwis, be sure to remove the white center from the kiwis, or puree them really good. The white part can clog up your piping bag if it isn’t pureed well.



  1. Preheat the oven to 350 degrees F.
  2. In a small bowl combine the flour, baking powder, baking soda, salt and sugar. Whisk and set aside.
  3. In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
  4. Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
  5. Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than 1/2 full.
  6. Bake for 14-16 minutes or until a tooth pick inserted in the center comes out clean.


  1. In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
  2. Add in the pureed kiwi and mix until combined. If you see kiwi chunks in your puree, remove them as this time.
  3. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isn’t too wet.
  4. Transfer a portion of the frosting to a large ziploc bag or piping bag. Push or squeeze the frosting down, getting rid of any air pockets. If using a ziploc bag, cut half one corner, making a hole between the size of a dime and a penny.
  5. Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.
  6. Garnish each cupcake with a kiwi slice.


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  1. I love how pretty these are — I never thought a cupcake could look refreshing!

  2. Adore the photo bomb picture! You have clearly mastered the piping technique!

  3. Maybe one day my cupcakes will look like yours! In the meantime, I will go the ‘blob’ route ;)

  4. Your cupcakes turned out beautiful! I love the kiwi frosting. It’s so unique yet perfect for spring!

  5. That frosting has me giddy. I love kiwi so much. I’ll definitely be giving this recipe a try! You did an awesome job piping, by the way! My favorite tip is the 1M! :D

  6. I am blown away by these – I love kiwi’s but never ever have I had kiwi buttercream! Brilliant idea!

  7. No idea what you’re afraid of because these are stunning!!!

  8. Your piping skills are beautiful! I would never think you were afraid to ice cupcakes. I find my problem is not wanting to use the same technique each time. Trying to find new frosting methods usually leaves me with some funky (aka ugly) looking cupcakes. But at least they still taste yummy~

    • Ahh, I never thought of that. I guess I’m just smitten with the pretty swirls right now :)

  9. These cupcakes are beautiful and I could eat the frosting with a spoon! I love kiwi and am sure these are absolutely delicious.

  10. Hurray for cupcake explosion because it creates these delicious kiwi cupcakes! Holy Hannah they look delicious!

  11. You did awesome!!! Seriously! I love these cupcakes. I would have never thought to put kiwi in buttercream! And your swirls… I would have never known you didn’t know what you were doing. They look perfect to me! I can’t wait to see your layer cake! What flavor will you make?

  12. These are beautiful and look SO delicious! Such fresh and fun flavors!

  13. I’d say you have conquered your fear – these look amazing

  14. I’m kind of in awe! I have a bag of kiwi in the fridge and no idea what to use it for — I never would have thought to put it in frosting!

  15. Beth, don’t worry I was scared at first. I even get nervous still when I need to frost. I love the bigger tips though. Beyond Frosting has an awesome tutorial too. These cupcakes look so perfect. They look moist and fruit with that kiwi. I need to try these asap! Pinned! ;)

  16. These are so cute, and I’ll bet that kiwi icing is absolutely fantastic!

  17. These look like the perfect cupcakes for Spring, Beth! You’d never know you weren’t an expert frosting piper!

  18. These are totally gorgeous and so creative! I would not survive with out my large tips! Check out the 800 series from Ateco! They are my favorite.

  19. Mmmm Kiwi Buttercream! And your frosting looks perfect! Thanks goodness for other bloggers teaching us how to do that kind of stuff! I’m always looking it up, too. ;)

  20. Thank-you!

    They look delicious… Really beautiful pictures.

    But the important thing to say: You just give me the best welcome surprise idea for my hubby!

    The best for you always!


  21. Can I just say that these are absolutely gorgeous AND delicious?! Thank you for sharing this recipe. My colleagues literally devoured them this morning. I slightly adapted the frosting as I wasn’t quite sure where to find vegetable shortening over here (I have zero experience with that stuff), and it turned out perfect! I stuck to your suggestion of garnishing each one with a slice of kiwi, but I added some green sprinkles and matching paper straws. They were SO pretty!! Thank you. :-)

  22. I made these today (with vanilla beans for the cupcakes, and with 2 cups of powdered sugar for the butter cream). They were a hit. Thank you!

    One question: How do you get the butter cream to not turn greenish?

    • Hi! I would say that my buttercream did turn green-ish from the kiwi – you don’t think so?

  23. I would love to try this! May I know how to puree the kiwi? Or how to?

  24. Would it make a difference if I used brown sugar for the cupcake?

  25. Pingback: Best Moist Carrot Cake Cupcakes Recipe and Cream Cheese Frosting

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