Eats & DrinksDesserts

Chocolate Cupcakes with Dragon Fruit Buttercream


Last week when we went to the succulent farm, we made a stop at my favorite fruit market on the side of the road. There are quite a few of them in Socal and they’re open year round! My favorite one is Francisco’s off the 126. They sell local produce for great prices. We usually stock up on strawberries and a few other seasonal fruits as well as locally harvested honey and bee pollen. Last week they had local organic dragon fruit, so I picked a few up to make something delicious! I was actually going to make a salad, but my sweet tooth, having a mind of its own, convinced me I needed a chocolate cupcake with dragon fruit buttercream… I know, crazy!  I made my mother-in-law’s amazing chocolate cupcake recipe and then altered my favorite buttercream recipe using dragon fruit and my goodness were they yummy!!

Chocolate Cupcakes with Dragon Fruit Buttercream


Chocolate Cupcakes

  • 2 cups flour
  • 1 3/4 cups unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 2 cups sugar
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp vanilla
  • 1 cup boiling water

Meringue Dragon Fruit Buttercream Frosting

  • 1 cup sugar
  • 4 large egg whites
  • 3 sticks unsalted butter, room temperature
  • 1/4 cup blended dragon fruit
  • 1 tsp vanilla bean paste (or vanilla extract)


Chocolate Cupcakes

  1. Preheat the oven to 350 degrees. Add all of the dry ingredients in a large mixing bowl.

  2. Boil 1 cup water.

  3. Combine all of the wet ingredients in a bowl and with the mixer on medium slowly add the wet ingredients to the dry and blend, scraping the sides and bottom of the bowl.

  4. Then add 1 cup boiling water and continue to mix.

  5. Pour into cupcake molds and then bake for 10-12 minutes. Do not overcook these cupcakes or they’ll become dry.

Meringue Dragon Fruit Buttercream Frosting

  1. Add the sugar and the egg whites into a heatproof mixing bowl. Fit the bowl over a pan of simmering water. 

  2. Whisk constantly until the mixture is hot, sugar is dissolved and the egg whites are a little frothy. About 4 minutes. It should look like a shiny marshmallow cream.

  3. With the whisk attachment, beat eggs on medium speed until cooled and thicker for about 5 minutes. 

  4. Switch to the paddle attachment and one at a time, add in one stick of room temperature butter beating until smooth. 

  5. On medium speed, add in the dragon fruit juice and vanilla bean extract. 

  6. If the buttercream curdles or separates, just keep beating until it comes back together. You should end up with a shiny, smooth and absolutely delicious buttercream frosting!

Next Story

Tropical Ginger Spiked Punch


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18 responses to Chocolate Cupcakes with Dragon Fruit Buttercream

  1. September 12, 2013

    Dragon fruit is so beautiful, but I never know what to do with them. I can’t wait to try these.

    1. Eden
      September 16, 2013

      You’ll love these!! You can also put them in morning smoothies or make cocktails from them! They’re such a beautiful fruit 🙂

  2. September 16, 2013

    Love the recipe. This is a great way to make cupcakes healthy. This is great. I can substitute other fruits also for this.

    1. Eden
      September 16, 2013

      Yes! This frosting recipe is made to substitute other fruits!!

  3. September 18, 2013

    Looks and sounds amazing! I love the little specks that the seeds give the frosting… so pretty!

  4. September 19, 2013

    I love dragon fruit cocktail. I want to try this recipe.

  5. What a great idea to combine dragon fruit with chocolate cupcakes,it sound so yummy. I’ve featured this recipe on my blog, hoping that you don’t mind, but if you do, please contact me and I’ll remove it. All the best.

  6. March 27, 2014

    When making the frosting – when do you take the egg whites and sugar off the heat/stove? I’ve read all of your comments and can’t see one that addresses my question. I’m assuming you don’t mix the whole thing on the heat. I’d like to make these today as my dragon fruit is ready. Thanks for the sweet way to use dragon fruit!

    1. Eden
      March 27, 2014

      Hi! You take them off about 4 minutes after whisking them over the stovetop. They should
      look like a shiny marshmallow cream… then you remove them.

  7. Calich
    April 19, 2014

    Does the frosting need to be icing sugar or can any sugar be okay? I made the mistake of trying to make chocolate icing once and used normal granulated sugar instead of powdered sugar and it turned out like water 🙁

    1. Eden
      April 24, 2014

      Hi! Most of the time you would use powdered sugar for a frosting recipe, but this recipe is a meringue buttercream, so you use granulated white sugar. It’s honestly my favorite frosting recipes ever!! You can make it without dragon fruit too. Soooo good!!

  8. Sophie
    October 5, 2014

    How many grams were in the sticks of butter you used for the dragon fruit frosting as butter is sold in tubs in uk

    1. Eden
      October 6, 2014

      Hi Sophie! In each stick of butter there is 113.4 grams. I used three, so 340.2 grams… hope that helps!

  9. Katelyn
    August 3, 2016

    what consistency isthe cupcake batter suppose to look like. Mine looks really doughy.

    1. Eden
      August 3, 2016

      It’s supposed to be like a normal cupcake/cake batter… definitely not a dough though. Not sure what happened.

      1. Katelyn
        August 3, 2016

        I measured everything by weight not volume. Oops. They came out like brownies… The buttercream came out great though just like a Swiss buttercream but with dragonfruit in it.

        1. Eden
          August 4, 2016

          Oh man!!! Happy the buttercream turned out for you!!

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