Passion Fruit Poke Cupcakes – Bake of the Week

Passion Fruit Poke Cupcakes - How to make poke cakes

I’ve been wanting to bake ‘Poke’ cupcakes for ages. I’m not convinced that they are that different from when I’ve baked extra flavour cupcakes before and let sauce seep in though. Basically, you bake a cupcake as normal and as soon as it comes out of the oven, you prick it 5 or 6 times with a fork or a sharp knife then pour over your flavour. Most Poke cupcakes seem to contain a jelly sauce/syrup and is quite a vivid colour but I didn’t want any jelly. I used homemade Passion Fruit Sugar Syrup – Smells like perfume when you are cooking it but is fab soaked into a sponge.

Passion Fruit Poke Cupcakes

Serves 36
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Meal type Dessert, Snack
Misc Child Friendly, Serve Cold
Occasion Birthday Party, Casual Party
Super juicy Passion Fruit Poke Cupcakes with a cream vanilla frosting


  • 10oz Butter
  • 29oz Caster Sugar
  • 2 Eggs
  • 4 Egg Whites
  • 2 tablespoons Vanilla Extract
  • 16oz Self Raising Flour
  • 12oz Milk
  • 5 Passion Fruits
  • 250g Cream Cheese
  • 16oz Icing Sugar (Don't worry this recipe makes loads!)
  • 200ml Water


The Cakes
Preheat the oven to 180C and line 36 cupcake/muffin tins.
Using an electric mixer, mix together 21oz of the sugar and 8oz of the butter until pale and fluffy.
Add the eggs, 1tbsp of the vanilla and eggs whites one at a time, still using the electric whisk until they are all combined.
Add the flour and the milk a tbsp/splash at a time alternately until all combined - still mixing at a slow speed. Finish mixing by turning to a high speed for 15 seconds - it will bubble!
Divide evenly into each cake liner (about 1/2 full) and bake at 180C for 20 mins.
Passion Fruit Sugar Syrup
While the cakes are baking, put the water and the remaining 2oz of sugar into a small pan and heat on medium until all the sugar is dissolved and the mixture has reduced by 1/4. I
Add the seeds and flesh of 4 of the passion fruits and continue to cook on a gently bubble for 3-4 minutes
How to make Poke Cupcakes
As soon as the cupcakes are out of the oven, prick them using a fork at least 5 times.
Pour over the passion fruit sugar syrup - slowly! Allow to sink in before adding more.
Cream Cheese Frosting
While the cakes are cooling, make the Cream cheese frosting.
Using the electric whisk, mix together on a fairly high speed, the cream cheese, butter and the last tbsp of vanilla extract until well combined.
Turn the speed down to low (it will make a big cloud of smoke otherwise) and add a tbsp of icing sugar at a time. Depending on how thick you like your frosting and how warm a day it is, you may need to add slightly more.
Pipe on top of the cooled Poke Cupcakes - I used a Star Tip. Add a blob of the pulp of the remaining passion fruit to the middle.

An amazing week for the Bake of the Week crew – Thanks loads to everyone who took part. Pinterest has been playing up a bit but never fear, everyone who has entered will be added to the Bake of the Week pinterest board asap.

The fabulous Julie’s Family Kitchen entered these super neat Tropical White Chocolate Cookies. I will admit to having cookie jealousy – they are so perfect.

Oh Jenny from Mummy Mishaps – Your Blackberry Eton Mess Cake makes me so happy! This is definitely a showstopper that must appear at a summer party this year!

Orange Blossom is a fairly new flavour to me but one that I am completely besotted with. Who could resist Kirsty from Hijacked by Twins’ Vanilla & Orange Blossom Profiteroles?

We had some Hobnob Brownies from Latoyah of SugarPink Food. I am especially honoured that Latoyah chose Bake of the week as her first ever linky to take part in. Welcome to the family, Latoyah!

If you are a fan of banana and coconut, then this Manchester Tart from Emma at Farmer’s Wife and Mummy must be right up your street.

There was a new ingredient for me in the form of coconut flour (suitable for gluten free bakers) in this Coconut Flour cake with Coconut Cream & Almond Frosting from Spicy, Quirky & Serendipitous (That is a LONG blog name! Remember it!)

Look how perfect this raspberry chocolate tart looks? Thanks to Cooking Around the World for sharing it.

Eileen from ETSpeaks From Home has reminded me that I have still not tried baking with rhubarb. This rhubarb crumble looks just the perfect recipe along with her Chinese Almond Cookies – Delicious!

And the lovely Jenny from Mummy Makes Cakes has shared this fantastic Choc Chip Bundt Cake. Id discovered my bundt tin last week after a sort out – Look out for bundt cakes coming your way soon!

baking roundup

The linky is now open for this week’s Bake of the Week. It will stay open until Monday evening and a new roundup will be posted on Tuesday morning.

As usual, all Bakes are welcome and please share the badge to let others know they can join in too – If you have time, pop over to the other Bake of the Weekers to visit their bakes.

Casa Costello
<div align="center"><a href="" title="Casa Costello" target="_blank"><img src="" alt="Casa Costello" style="border:none;" /></a></div>
Mister Linky's Magical Widgets — Thumb-Linky widget will appear right here!
This preview will disappear when the widget is displayed on your site.
If this widget does not appear, click here to display it.

As usual, I’m entering this recipe into a couple of links too – A Mummy Too’s Recipe of the Week, Honest Mum’s Tasty Tuesday and Javelin Warrior’s Made From Scratch. Also linking up with the Baking Explorer who is hosting this month’s Treat Petite alongside Cakeyboi

recipe-of-the-week Tasty Tuesdays on

Made with Love Mondays, hosted by Javelin Warrior



  1. says

    your cupcakes look so inviting and so perfect for a hot summers day party (or just with a cuppa – any excuse to eat cake)
    thank you for your kind words about my cake x

  2. says

    Oh wow these are so pretty-adore passionfruit, bet the tanginess with the sweet is a powerful combination! Thanks for linking up to #tastytuesdays

    • Helen says

      Thank you! Yes, its the tangy and the sweet that work so well *totters off to the kitchen to finish another* x

  3. says

    These cupcakes are adorable and I love poke cakes – they’re always so much more moist and flavorful. Passion fruit sounds delicious and I love the pairing with cream cheese frosting…

    • Helen says

      Thanks! I think OH was a bit alarmed by how heavy they were compared to normal cupcakes but it all made sense when he bit into them! x

  4. says

    Helen, welcome to Share With Me, I am so glad you linked up your recipe. They look absolutely delicious and I would be so great for a little garden party luncheon I am having soon with some friends. I will have to try them out. Sounds amazing. Thank you so much for linking up to Share With Me and joining in. Hope to see you again soon!!! #sharewithme

  5. says

    I’d completely forgotten about Bake of the Week, until I an entry just now – aghhh. Those poke cupcakes look so pretty and I adore passion fruit, so I think it’s just as well they are not placed in front of me right now.

Leave a Reply

Your email address will not be published. Required fields are marked *