Easy Pandan Cupcakes Recipe

Try this pandan cupcakes recipe the next time you need something sweet. They’re wonderfully unique and are sure to wow.

Pandan is super popular in tropical countries like Indonesia, Malaysia, Vietnam, Thailand, and Hong Kong.

It’s lightly vanilla tasting with hints of coconut. And while it can taste grassy (like matcha) it’s also a little nutty with a slight almond flavoring in the background.

It’s possible to make pandan syrup if you have access to the leaves. If not, pandan paste is the next best option. It’s more concentrated than pandan extract and will give you a smoother, more pronounced flavor.

I like to make cupcakes but you can turn this into a cute little cake if you prefer. In that case, I think the white frosting looks better. A simple vanilla buttercream should do the trick!

How to Make Pandan Cupcakes

This recipe is enough for 12 cupcakes.


For the Cupcakes

  • 180 grams All-Purpose Flour (1.5 cups)
  • 2 teaspoons of Baking Powder
  • 1/4 teaspoon of Salt
  • 225 grams of Sour Cream (1 cup / 8 ounces)
  • 200 grams of Sugar (1 cup)
  • 3 large Eggs
  • 1/2 teaspoon of Pandan Paste
  • 125 ml of Oil (1/2 cup)

For the Frosting

  • 470 ml Whipping Cream (Cold)
  • 100 grams of Sugar
  • 1/2 teaspoon of Pandan Paste


  1. Preheat the oven to 175°C / 350°F.
  2. Line a cupcake tin with dry rice and top with 12 liners, then set aside.
  3. In a large bowl, sift the flour with the salt and baking powder.
  4. Whisk the sugar into the bowl until it’s fully blended.
  5. In a medium bowl, gently whisk the eggs with the oil and then add them to the large bowl.
  6. Stir with a spatula until mostly incorporated, then add the sour cream and pandan paste.
  7. Stir gently until smooth, stopping when you no longer see streaks of flour.
  8. Scoop the batter into the cupcake liners - they should be around 3/4 full.
  9. Bake for 35 minutes or until a toothpick inserted in the middle comes out clean.
  10. Cool in the cupcake tin for 5 minutes then transfer them to a wire rack to cool completely.

While the cupcakes cool, make the frosting.

  1. Start with a cold bowl and cold cream for best results. You can freeze the bowl for 10 minutes if needed.
  2. Add the cream to the bowl along with the sugar and pandan paste.
  3. Whisk on low until the cream thickens, then turn to medium-high until stiff peaks form.
  4. Pipe the cream onto the completely chilled cupcakes and enjoy.

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