Easy Pandan Cupcakes Recipe
Pandan cupcakes recipe uses pandan extract as the main flavor. The extract comes from the leaves of the Pandanus amaryllifolius plant. It gives the cupcakes a sweet, grassy, and vanilla-like taste. This flavor makes pandan cupcakes different from regular cupcakes.
The green color of the Pandan cupcakes comes from chlorophyll in pandan leaf juice. Some bakers add green food coloring to make the color stronger.
These Pandan cupcakes use different base types. Common bases include chiffon cake, butter cake, or doctored cake mixes. Each type gives a different texture and density.
The basic ingredients include flour, eggs, sugar, butter, and pandan extract. Some recipes use coconut milk to add a creamy texture. Others add cream cheese frosting for contrast.
Pandan extract can also replace vanilla in other baked goods. This allows bakers to use the same flavor in many recipes. Pandan cupcakes are popular for their unique taste, color, and simple preparation.
Pandan Cupcakes Ingredients
To make Pandan Cupcakes, you will need:
- 1 cup all-purpose flour (120g)
- 1/2 cup granulated sugar (100g)
- 1/2 cup unsalted butter, softened (113g)
- 2 large eggs
- 1/4 cup pandan extract or pandan juice (60ml)
- 1/4 cup coconut milk (60ml)
- 1 tsp baking powder
- 1/4 tsp salt
How To Make Pandan Cupcakes?
Step-by-Step Directions to Make Pandan Cupcakes:
Step 1: Preheat the oven to 350°F (175°C). Line a cupcake tray with 12 paper liners.
Step 2: Cream the butter and sugar in a mixing bowl until light and fluffy using a hand mixer or stand mixer.
Step 3: Add eggs one at a time, beating well after each addition.
Step 4: Mix pandan extract and coconut milk in a small bowl.
Step 5: Sift flour, baking powder, and salt in another bowl.
Step 6: Alternately add dry and wet ingredients to the creamed mixture. Start with flour and end with flour. Mix until just combined.
Step 7: Divide the batter evenly among the 12 cupcake liners. Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack to cool completely. Frost if desired, using cream cheese or whipped coconut frosting.
Note: Store in an airtight container for up to 3 days at room temperature.
FAQ – Pandan Cupcakes Recipe
What does pandan taste like?
Pandan has a sweet, grassy flavor with hints of vanilla. It is often compared to a mix of almond, vanilla, and coconut in flavor. The taste is mild but fragrant, making it ideal for desserts.
Why are pandan cupcakes green?
The green color comes from the chlorophyll in pandan leaf juice. Some recipes also add green food coloring to enhance the visual appeal.
Can I use pandan essence instead of fresh pandan juice?
Yes, you can use pandan essence or extract. It’s more concentrated and easier to find than fresh juice. Use a small amount to avoid an overpowering flavor.
What type of frosting works best with pandan cupcakes?
Cream cheese frosting or coconut cream frosting pairs well with pandan. Both add richness and complement the natural flavor of pandan.
Can I make pandan cupcakes without coconut milk?
Yes, you can use regular milk or evaporated milk. Coconut milk adds extra flavor, but the recipe still works with dairy alternatives.
How should I store pandan cupcakes?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them and bring to room temperature before serving.
Where can I buy pandan extract?
Pandan extract is available in Asian grocery stores and online. Look for natural or concentrated forms, depending on your recipe.
Pandan cupcake recipe is easy to prepare and delivers a clear flavor. The pandan extract gives a sweet, grassy, and vanilla-like taste. The natural green color adds visual appeal. Basic ingredients and simple tools make the recipe suitable for home baking. Serve with or without frosting. Store properly for freshness.
Pandan Cupcake
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Cupcake or muffin tray
- Paper cupcake liners
- Sifter
- Cooling rack
- Oven
Ingredients
- 1 cup all-purpose flour 120g
- 1/2 cup granulated sugar 100g
- 1/2 cup unsalted butter softened (113g)
- 2 large eggs
- 1/4 cup pandan extract or pandan juice 60ml
- 1/4 cup coconut milk 60ml
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a cupcake tray with 12 paper liners.
- Cream the butter and sugar in a mixing bowl until light and fluffy using a hand mixer or stand mixer.
- Add eggs one at a time, beating well after each addition.
- Mix pandan extract and coconut milk in a small bowl.
- Sift flour, baking powder, and salt in another bowl.
- Alternate adding dry and wet ingredients to the creamed mixture. Start with flour and end with flour. Mix until just combined.
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes in the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Frost if desired, using cream cheese or whipped coconut frosting.
