Lilikoi Cupcakes

Ingredients

Cupcakes:

• 2 large eggs, at room temperature and separated

• 2 and 1/4 cups all-purpose flour 

• 2 and 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, softened to room temperature

• 1 and 3/4 cups granulated sugar

• 3 teaspoons pure vanilla extract

• 1 cup whole milk, at room temperature

Filling:

• ⅓ cup fresh lilikoi juice

• 1 tablespoon fresh lemon juice

• 2 large eggs

• 1 egg yolk

• ½ cup sugar

• 2 tablespoons unsalted butter, cut into ½ inch cubes and chilled

• 1 tablespoon heavy cream

• ¼ teaspoon vanilla extract 

• ⅛ teaspoon salt

Frosting:

• 1 block full-fat cream cheese (8 oz), at room temperature

• 1 stick cream cheese (1/2 cup), at room temperature

• 3 cups powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lilikoi juice

Instructions

For the cupcakes:

1. Heat oven to 350°F. Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you’ll have 4-6 cupcakes to bake in a 2nd batch.

2. With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl. Set aside

3. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.

4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2-3 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not over-mix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.

5. Using a 3-tablespoon cookie scoop, scoop the batter into the lined cupcake tins. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.

For the filling: 

1. Heat lilikoi juice and lemon juice in a small nonreactive saucepan over medium heat until hot but not boiling.

2. Whisk eggs and yolk in a medium nonreactive bowl; gradually whisk in sugar. 

3. Whisking constantly, slowly pour hot lemon juice into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, until mixture registers 170 degrees on instant-read thermometer and is thick enough to cling to spoon, about 3 minutes.

4. Immediately remove pan from heat and stir in cold butter until incorporated; stir in cream, vanilla, and salt, then pour curd through fine-mesh strainer into a small nonreactive bowl. Transfer to a piping bag and refrigerate.

For the frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cream cheese and butter until light and fluffy, about 3 minutes.

2. Gradually add the powdered sugar and whisk to combine, scraping down the sides of the bowl as necessary.  

3. Add the vanilla extract and lilikoi juice and mix to combine. Whisk the frosting on high speed for a few minutes until it thickens and becomes fluffy. 

4. Transfer to a piping bag fitted with a piping tip of your choice. 

Assembly: 

1. Using the end of a wooden spoon, push a hole into the center of the cupcakes.

2. Pipe the lilikoi curd into the center of each cupcake. 

3. Pipe on the frosting, then garnish with an extra drizzle of the lilikoi curd.