Kiwi Cupcakes w/ Brown Butter Frosting

I bought a boat load of kiwis like I always do, thinking I will be sooooo healthy and eat them all.  Let’s just be realistic, the only way I was eating all of them was if I blended them up and mixed it with sugar.  And that is how we arrived at Kiwi Cupcakes.

I wasn’t sure how the frosting and the cake would work together but the tart sweetness of the kiwi and the slightly salty butter frosting were pretty much made for each other.  The cake turned out a bit crumbly, maybe it needed more liquid or something.  My science skills aren’t that finely tuned yet for me to know what happened.  With that said, these are very tasty even with this minor fault.  Hoping to try this one out again in larger quantities to see if the cake turns out differently.

Kiwi Cupcakes


  • 3/4 cups flour
  • 1 tsp. baking powder
  • 5 tbsp butter, softened
  • 1/2 cup sugar
  • 1 egg, beaten
  • 1/2 tsp vanilla extract
  • 2 kiwis peeled and mashed

    Beat the butter and sugar together until light and fluffy. Add the beaten egg stirring until well mixed.  Add the vanilla.

    Mix together the flour and baking powder and then add to the butter, sugar mixture.  Mix until smooth.  Slowly stir in the mashed kiwis, careful not to overstir.

    Divide into cups, this made 6.

    Bake at 350 for 20 minutes or until a toothpick comes out clean.

    Brown Butter Frosting

    • 3 tbsp butter
    • 2-3 cups powdered sugar
    • 1 tsp vanilla
    • 1-4 tbsp whipping cream

    In a small saucepan on medium low heat, melt the butter and cook until it turns a golden shade of brown.  Let cool for about 5 minutes.

    Pour the butter into the bowl of a stand mixer, on low speed mix in the powdered sugar. With the mixer still on slowly pour in whipping cream until the frosting reaches a stiff but creamy consistency.  If it gets too soupy just add more sugar.  Finally, add in the vanilla and beat until smooth.