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Pandan Cupcakes

Prep: 30 Mins | Cook: 1 hr 30 Mins | Total: 2 hrs


Pandan Cupcakes


Coconut Buttercream Frosting




​For the cupcakes:

  1. Preheat oven to 350°F.

  2. Sift flour, baking powder and salt into a bowl and set aside.

  3. In a large bowl, add sugar and beat in 1 egg at a time with a whisk.

  4. Add the melted butter and whisk vigorously to combine well.

  5. Add the coconut milk and whisk to incorporate.

  6. Add the pandan paste and whisk till batter is a uniform green color.

  7. Add the flour mixture and fold well till no lumps remain.

  8. To a lined muffin pan, add the cupcake mixture, filling each cupcake paper 3/4 full. 

  9. Bake for 20 mins or until a wooden skewer inserted into the center comes out clean.

  10. Cool completely before frosting. 

For the frosting:

  1. In a large bowl add the softened butter and a pinch of salt.

  2. Sift the confectioners sugar into the bowl.

  3. Using a hand mixer combine the butter and sugar for 3 mins.

  4. Add the coconut cream and beat for 2 mins till well combined.

  5. Leave the bowl in the fridge for 5 min or till it's firm enough to be piped.


For the drizzle:

  1. Break apart the gula melaka into chunks. 

  2. Add 2 cups of water, gula melaka chunks and pandan leaves to a saucepan, turn the heat to medium and bring to a boil.

  3. Reduce the heat to low once it starts to boil, continuously stirring till the gula melaka has melted.

  4. Strain the mixture through a sieve and return to the saucepan.

  5. Turn the heat to medium and bring the mixture  to a boil.

  6. Reduce the heat to maintain a low boiling.

  7. Add the coconut milk and butter.

  8. Simmer till syrup-like consistency is reached, about 50-60 mins.

  9. Remove from heat and cool completely.

To assemble:

  1. Remove the cupcake liner from a cupcake.

  2. Pipe the frosting onto cupcake.

  3. Drizzle syrup on frosting and ENJOY!

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