Discover a tropical twist on a classic treat with these Santol Cupcakes—a creative, fruity dessert that’s as fun to make as it is to eat. Using ripe santol (cotton fruit) as the natural shell and flavor base, this recipe transforms a native Filipino fruit into an eye-catching and delightfully moist cupcake that’s perfect for merienda, potlucks, or impressing guests with something refreshingly unique.
The magic begins with selecting ripe-but-firm santol. Once peeled and hollowed, the shells become charming edible “cupcake liners” that are lightly sweetened with a bit of brown sugar to enhance their natural tang. The real surprise comes from the contrast between the santol’s tartness and the soft, fluffy vanilla cupcake batter that’s poured inside. This batter—made from pantry staples like flour, eggs, sugar, milk, and oil—gets just the right lift from baking powder and a hit of flavor from vanilla extract.
As the santol bakes, it infuses the cake with its tropical aroma and gently steams the cupcake from the inside out, keeping each bite extra moist and full of character. What comes out of the oven is a rustic yet elegant dessert: the golden tops of the cupcakes peeking out of the lightly caramelized santol shell. Each serving is naturally portioned and bursting with sweet, fruity depth.
Enjoy these Santol Cupcakes warm for a custard-like bite or chilled for a refreshing take on fruity cake. Garnish with a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of condensed milk for extra indulgence. Whether you’re celebrating local flavors or simply craving something new, this dessert proves that the humble santol has star power in the kitchen. It’s tropical, nostalgic, and deliciously unexpected—all in one bite.
Wash the santol thoroughly. Carefully peel off the skin, then cut the fruit in half crosswise. Gently remove the seeds and set them aside.
In a saucepan, combine the santol seeds, granulated sugar, and water. Stir until the sugar is fully dissolved. Add the peeled santol halves and bring to a boil. Let it simmer for 20 minutes.
After 20 minutes, remove the santol halves from the syrup. Pat them dry with a paper towel and set aside. Reserve the syrup (santol sugar mixture) for the cupcake batter.
In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Mix well.
Add the vegetable oil, milk, eggs, and 5-6 tablespoons of the reserved santol sugar mixture. Mix until smooth and well incorporated.
Pour the batter into the hollowed santol halves. Place each filled santol into a cupcake mold or muffin tin to hold them upright
Bake at 350°F (180°C) for 20 minutes or until a toothpick inserted into the center comes out clean. Let it cool before serving.
0 servings
5