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Bakery-Style Kiwi Cupcakes (with Kiwi Flavor Extract)

Bakery-Style Kiwi Cupcakes (with Kiwi Flavor Extract)

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

22 minutes

Category

Kiwi

These soft vanilla-kiwi cupcakes get bright, consistent kiwi flavor from kiwi flavor extract (so you’re not fighting the enzymes and excess moisture of fresh fruit). A simple kiwi-kissed American buttercream completes the bakery look. Usage levels for flavor extracts typically start around 0.25% and up to 4% of total recipe weight—this recipe lands near the middle so the kiwi pops without tasting artificial.

Ingredients

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    • 1½ cups (180 g) all-purpose flour

    • 1½ tsp baking powder

    • ¼ tsp baking soda

    • ¼ tsp fine salt

    • ½ cup (113 g) unsalted butter, softened

    • ¾ cup (150 g) granulated sugar

    • 2 large eggs, room temp

    • ¼ cup (60 ml) sour cream, room temp

    • ½ cup (120 ml) milk, room temp

    • 1 tsp vanilla extract

    • ¾–1 tsp kiwi flavor extract

    Directions

    1. Prep & preheat: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.

    2. Mix dry: Whisk flour, baking powder, baking soda, and salt; set aside.

    3. Cream butter & sugar: Beat butter and sugar on medium-high until pale and fluffy, 2–3 minutes.

    4. Add eggs & flavor: Beat in eggs one at a time. Mix in sour cream, vanilla, and kiwi flavor extract until smooth.

    5. Alternate dry & milk: On low speed, add dry ingredients in two additions, alternating with milk, beginning and ending with dry. Mix just until combined.

    6. Fill & bake: Divide batter among liners (about ¾ full). Bake 18–22 minutes, until the centers spring back and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack to cool completely.

    7. Make buttercream: Beat butter until creamy, 1–2 minutes. Add powdered sugar in 2–3 additions with milk/cream as needed. Beat to a fluffy, spreadable consistency. Mix in kiwi extract and salt; adjust to taste.

    8. Frost & finish: Pipe or spread frosting on cooled cupcakes. Garnish with kiwi slices if using; serve.