Surprising Light and Fresh Almond Kiwi Cupcakes Perfect For Summer
If you’re looking for a fun twist on classic cupcakes, these Almond Kiwi Cupcakes are a must-try. The nutty richness of almond pairs surprisingly well with the bright, juicy flavor of fresh kiwi.
They’re easy to whip up and make a refreshing treat that feels just right for spring and summer. I love making these when I want something a little unexpected, but still simple and totally delicious.
Whether you’re baking for a picnic, casual get-together, or just want a weekday treat, these cupcakes are a sweet way to enjoy seasonal fruit with a hint of something different. The light, moist crumb and fresh fruit topping make them a hit without being too heavy—perfect for warmer days.
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Equipment You Will Need
- Measuring cups and spoons
- Piping bags
- Medium size bowl
- Electric or stand mixer
- Muffin / cupcake pan
- Cupcake liners
- 1M piping tip
Almond Kiwi Cupcakes Recipe
These Almond Kiwi Cupcakes pair a fluffy almond-flavored base with a bright, tangy kiwi topping for a unique summer treat. They’re simple to make, lightly sweet, and perfect for something a little different at warm-weather gatherings.
- Total Time: 77 minutes
- Yield: 12 cupcakes 1x
Ingredients
1 box of white cake mix
3 eggs
1/2 cup oil
Water
1 tablespoon almond extract
10 tablespoons room temperature butter
2–2 1/2 cups powdered sugar
2 kiwis (1 for decorating)
1 teaspoon vanilla extract
1/2 teaspoon of salt
Heavy cream (optional)
Instructions
Making the cupcakes:
- Put the cake mix, eggs and oil in a mixing bowl according to amounts on the box. Switch out a tablespoon of water for a tablespoon of almond extract.
- Next mix the ingredients until they are completely combined.
- Line the muffin pan with cupcake liners. Using a ice cream scooper or spoon, scoop out the cake batter and fill the cupcake liners a little over half way.
- Bake the cupcakes as directed on the box.
- Take the cupcakes out of the oven and allow them to cool.
Making the buttercream frosting:
- Peel and mash the kiwi. If there are really big chunks that you can not smash, remove them.
- Put the butter in the mixing bowl and whip it until light and fluffy. About 3 minutes.
- Next add the mashed kiwi and vanilla extract. Mix about 1 minute.
- Add the powdered sugar and salt. Mix until combined and smooth. About 2- 3 minutes (If the buttercream is too stiff add 1/2 tablespoon of heavy cream.)
- Put the piping tip in the piping bag and cut a hole in the tip of the bag for the piping tip to fit half way through it.
- Place the buttercream in the piping bag and secure the end.
- Hold the piping bag over the cupcake, put a little bit of pressure on the piping bag and pipe the buttercream in a swirl around the top of the cupcake twice.
- Slice the second kiwi, pat the slices dry with a clean paper towel.
- Put the slices on the side of some of the cupcakes.
- Take some of the sliced almonds and stick them on the side of the other cupcakes.
- Serve and enjoy.
Notes
- These cupcakes are best eaten fresh.
- If you don’t mind lumpy buttercream you can leave the larger kiwi chunks in your mixture.
- The heavy cream is optional because kiwis usually have enough liquid to make sure the buttercream comes out smooth without any additional ingredients.
- These cupcakes can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Idle Time: 22 minutes
- Category: Sweet Treats
Step-By-Step Process
Almond Kiwi Cupcakes are ideal for summer birthdays, brunches, or any gathering where you want a dessert that feels fresh and unique. They’re also great for using up ripe kiwis in a creative way.
If you love trying new flavor combos or just want a cupcake that stands out, these will definitely do the trick. Don’t forget to explore more easy and sweet recipes throughout the blog.
For more fresh and fruity inspiration, check out the recipes for Fruit and Yogurt Rice Cakes and Mixed Berry Cupcakes.
© Little Party Pixie 2026
