Toasted Coconut Cupcakes with Passion Fruit Curd

Directions

1. Make the cupcakes: Heat the oven to 350ºF and position a rack in the center. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl with an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Using a spatula, fold half of the dry ingredients into the butter mixture until just combined, then stir in the coconut milk. Fold in the remaining dry ingredients until the batter is smooth and no visible flour remains.
3. Divide the batter evenly among the lined cupcake cups and bake for 18 to 20 minutes, until puffed and a toothpick inserted in the center comes out mostly clean. Let the cupcakes cool on a wire rack.
4. Make the passionfruit curd: While the cupcakes bake, slice the passion fruits in half and scoop the flesh and seeds into a blender or food processor. Pulse just until the membrane around the seeds separates—don’t break down the seeds too much. Strain through a fine-mesh sieve into a measuring cup, discarding the solids. You should have about ⅓ cup of juice.
5. In a small saucepan, combine the passion fruit juice, lemon juice, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens enough to coat the back of a spoon. Remove from the heat and whisk in the butter until fully melted, then stir in the salt. Transfer to a bowl and press a piece of parchment or plastic wrap directly onto the surface to prevent a skin from forming. Let cool completely.
6. Make the frosting: Once the cupcakes have cooled, whip the butter in a large bowl with an electric mixer until pale and fluffy. Add the powdered sugar, coconut milk, and salt, then whip on high speed for 2 to 3 minutes until light and airy—the longer you whip, the fluffier it gets.
7. Add the cream cheese last and mix just until incorporated and smooth, with no visible lumps. Avoid overmixing, as it can cause the frosting to become too soft. Transfer the frosting to a piping bag fitted with a plain round tip (½-inch recommended). (See tip.)
8. Hold the piping bag upright, directly over the cupcake, with the tip just above the surface. Squeeze with steady pressure to let the frosting build into a smooth mound or dome. Stop squeezing and gently lift the bag straight up—no swirling or moving, just one steady puff. Use a spoon or spatula to gently create a small divot in the center of each mound for the curd.
9. Gently crush the toasted coconut in a bowl. Press the coconut onto the sides of the frosting using your hands. Spoon the passion fruit curd into the center divot of each cupcake.