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Bakery-Style Kiwi Cupcakes (with Kiwi Flavor Extract)
Dolce Flav
Rated 5.0 stars by 1 users
Category
Kiwi
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
22 minutes
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
Cupcakes
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1½ cups (180 g) all-purpose flour
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1½ tsp baking powder
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¼ tsp baking soda
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¼ tsp fine salt
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½ cup (113 g) unsalted butter, softened
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¾ cup (150 g) granulated sugar
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2 large eggs, room temp
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¼ cup (60 ml) sour cream, room temp
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½ cup (120 ml) milk, room temp
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1 tsp vanilla extract
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¾–1 tsp kiwi flavor extract
Directions
Prep & preheat: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Mix dry: Whisk flour, baking powder, baking soda, and salt; set aside.
Cream butter & sugar: Beat butter and sugar on medium-high until pale and fluffy, 2–3 minutes.
Add eggs & flavor: Beat in eggs one at a time. Mix in sour cream, vanilla, and kiwi flavor extract until smooth.
Alternate dry & milk: On low speed, add dry ingredients in two additions, alternating with milk, beginning and ending with dry. Mix just until combined.
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.
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.
Frost & finish: Pipe or spread frosting on cooled cupcakes. Garnish with kiwi slices if using; serve.
Recipe Note
10 Kiwi Cupcake FAQs
Can I use fresh kiwi instead of extract? You can fold in a few tablespoons of well-drained puree, but reduce milk slightly and expect a softer crumb; extract yields more consistent flavor.
How much extract is too much? Keep total usage within the 0.25–4% guideline. If the batter smells strong but not solvent-like, you’re in the safe zone.
Butter vs. oil? Butter gives structure and classic cupcake flavor; oil can make cakes extra moist but less structurally firm for tall swirls.
Can I color the frosting? Yes—use a tiny dot of gel color for a pale kiwi hue.
Make-ahead? Unfrosted cupcakes keep airtight at room temp 24 hours or frozen up to 2 months; thaw, then frost.
Dairy-free option? Swap butter for equal-weight dairy-free baking sticks and milk for a neutral plant milk; texture remains similar.
Can I scale to a cake? Bake in an 8-inch round at 350°F (175°C) 25–30 minutes; monitor doneness.
Why not add kiwi seeds to frosting? You can for appearance, but seeds can add slight texture; extract alone keeps it silky.
How do I boost tartness? Add ¼–½ tsp citric acid to frosting or a tablespoon of lime juice (reduce milk slightly).
What piping tip makes those swirls? Large open-star tips create the classic tall rosettes seen on popular kiwi cupcake posts.