The classic upside-down cake gets miniaturized! These sweet, tropical cupcakes are made with fresh Zespri SunGold Kiwifruit and are topped with a delicious and dairy-free coconut whipped cream. Cakes made for your next backyard party!
I’ve been a little MIA recently. And while I’ve been trying to keep everyone up to date over Snapchat (if you haven’t added me, you should! We chat, we sing, we shake our heads at Dakota. It’s a fun time! –> cinnamonscribe), I haven’t delved too deep into it. I promise you, an explanation is coming and everyone will collectively go “Ohhh, yeah, we get you girl!” For now though, let’s focus on these cupcakes… because CUPCAKES!
I’m very excited to be working with Zespri Kiwifruit to bring you these sweet and summery treats featuring their SunGold Kiwifruit!
I love kiwi. They’re superb on their own as a sweet snack — just cut in half, scoop out the flesh, and enjoy! Easy. I use them to make smoothies, pancakes, salsa, crumble, and so many other things, but I’ve since discovered some pretty cool info on these tiny powerhouses. Did you know kiwifruit is high in fibre, vitamin C and E, potassium, and folic acid?! It is also low FODMAP and GI, meaning kiwi is great for all kinds of specialty diets. Kiwifruit also lasts up to two weeks or more in the fridge, so I can buy a massive bag when they’re on sale and have it fresh for weeks. #winning.
Before partnering up with Zespri, however, I hadn’t tried golden kiwi. I am a bit of a sour addict, so I usually stick to the classic and tart green variety. SunGold Kiwifruit tastes nothing like Green Kiwifruit, but it’s absolutely delicious. It has a super sweet tropical flavour that tastes similar to a mango. The skin is also completely smooth, so you can easily enjoy it sliced with the skin in tact. Once I tried one, I knew that I had to pair it with coconut in a fun, tropical dessert!
This was my very first experience baking anything upside-down, and I have to admit that it was a little harder than I anticipated. The first batch didn’t turn out so well because the kiwifruit ate away the cake! There were deep trenches surrounding the kiwi slices that didn’t look particularly photogenic or appetizing. My friend Chrissie says this could have been caused by the natural digestive enzyme unique to kiwifruit. A feature that is great for us and our guts, but not so good for cake baking. :/
I took another stab at it, making a few adjustments to the recipe to combat the enzyme, and I had amazing success! These little golden kiwi upside-down cupcakes are sweet, tropical bites of delight. If you’re sitting in gloomy, grey weather like I am right now, I promise these kiwi cupcakes are EXACTLY what you need. The summery SunGold Kiwifruit paired with the soft vanilla cake and coconut whipped cream is true tropical bliss.
If you plan to make these cupcakes using SunGold Kiwifruit, be sure to get on it quickly! This sweet, golden fruit is only available from May — October, and I don’t want you to miss out!
- ¼ cup Natural Brown Sugar
- 2 tbsp unsalted butter, melted
- 2 Zespri SunGold Kiwifruit
- 1 cup unbleached all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (56g) unsalted butter, room temperature
- ⅔ cup raw cane sugar
- 1 egg, room temperature
- 1 tsp pure vanilla extract
- ½ cup almond milk
- 1 can (400ml) organic coconut cream, chilled overnight
- ¼ cup confectioner's sugar
- ¼ tsp pure vanilla extract
- Preheat the oven to 350 F (180 C) and grease a 12-cup muffin tin with butter.
- In a small bowl, whisk together the natural brown sugar and melted butter until emulsified. Ladle ½ tsp of the mixture into the centre of each muffin cup.
- Peel and slice 1½ SunGold Kiwifruit into 12 thin slices. Place one slice in each muffin cup on top of the brown sugar/butter mixture. Reserve the extra ½ kiwifruit for decoration. Set the muffin tin aside.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using an electric hand whisk, beat together the softened butter and sugar in a large bowl until combined and slightly fluffy, about 3 minutes. Add the egg and vanilla and beat for 1 minute more.
- With the whisk on low speed, alternate adding the dry ingredients and milk in stages, starting and ending with the dry ingredients. Mix until combined and smooth.
- Divide the batter evenly between the 12 muffin cups. I used a 1" cookie scoop and added 1½ scoops to each cup. Level out the batter using a small offset spatula and then bake the cupcakes for 15-18 minutes or until a tester inserted comes out clean.
- Allow the cakes to cool for 5 minutes in the tin. After they have set, run a thin knife around the edge of each cake to loosen the sides. Place a wire rack over the top of the muffin tray and carefully but confidently flip over the cakes. Tap the bottom of each tin to coax out the cakes and then remove the tray.
- Let the cupcakes cool completely before topping with whipped cream.
- Open your chilled can of coconut cream and scoop out the top layer of thick cream into a medium bowl. Make sure you do not get any of the liquid that has settled to the bottom of the tin; we only want the thick cream.
- Using an electric hand whisk, beat the coconut cream until smooth and fluffy, about 5 minutes.
- Add the confectioner's sugar and vanilla and beat for another minute until incorporated.
- Spoon the whipped cream into a piping bag fitted with a star-tipped nozzle and set aside.
- Once your cakes have cooled, pipe a swirl of the coconut whipped cream on top of each cupcake.
- Slice the remaining ½ kiwifruit into 3 slices, then cut those slices into 8 small triangles. Top each cupcake with a triangle of kiwifruit.
For nut allergies, replace the almond milk with your choice of milk.
If you make my Golden Kiwi Upside Down Cupcakes, be sure to take a photo and tag me @cinnamonscribe on Instagram or Twitter. I love seeing your creations and sharing them!
Disclosure: I received monetary and product compensation for this post from Zespri Kiwifruit. Rest assured that I only work with brands and use products that I trust and love. All opinions expressed in this post are 100% my own. Thank you for supporting the brands that keep The Cinnamon Scrolls running!