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Fruit Topped Cupcakes

Fruit Topped Cupcakes are a delicious dessert for the entire family! They’re also the perfect treat for a party, add the toppings to various dishes and let your guests decorate them for an interactive and fun sweet treat!

Need a fun dessert that you can feel good about? How about these fruit topped cupcakes? Delicious fresh fruits top a bakery style vanilla cupcake and makes it a fun treat for parties, gatherings, and just having a fun project in the kitchen with the kids.

Another perfect example of using these fruit topped cupcakes is to make a batch, and allow your guests to add their own fruits. So fun for a kid’s birthday party, and a lot less guilt, too!

What kinds of fruits should I use?

I suggest using at least 3 different kinds of fruit for appearance and flavor. Suggested fruits to try: strawberries, blueberries, raspberries, grapes, kiwi, mango, blackberries, oranges, peaches.

Each of your fruits should be chopped into small, bite sized pieces before adding to the top of your cupcake. To prevent browning, try dipping your fruit into a mixture of 4 cups of water and 1 Tablespoon lemon juice. Gently drain before adding to the top of your cupcake.

Ingredients you need:

  • Butter
  • Granulated sugar
  • Egg whites
  • Sour cream
  • Milk
  • Vanilla extract
  • All purpose flour
  • Baking soda
  • Cream cheese
  • Powdered sugar
  • Heavy cream
  • Assorted fruits

Making your fruit cupcakes

  1. Cut fruit into bite sized pieces, and set aside.
  2. Preheat the oven and prepare a muffin tin with cupcake liners.
  3. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg whites, then stir in the sour cream, milk, and vanilla extract, mixing just until the batter is smooth.
  4. In a medium mixing bowl, whisk together the flour and baking soda. Add the dry mixture to the wet mixture and stir just until combined.
  5. Scoop the batter into the liners to ¾ full.
  6. Bake the cupcakes, then reduce heat and finish baking.
  7. Cool the cupcakes to room temperature on a baking rack.
  8. In a medium mixing bowl, beat the cream cheese and butter for the frosting with an electric mixer until smooth. Add the powdered sugar and vanilla; mix well.
  9. Add the heavy cream, and mix well.
  10. Top the cooled cupcakes with the frosting, and add fruit pieces.

How should I store these cupcakes?

These fruit topped cupcakes are best eaten right away, because of the fruit. However, they CAN be stored in the fridge. I would suggest that you take the fruit off if possible before storing. If you can’t remove the fruit, be sure to place the cupcakes in an airtight container before placing in the fridge.

Other Cupcakes To Try

Fruit Topped Cupcakes

Bakery style cupcakes topped with fresh fruit makes a delicious, and fun dessert!

Prep Time 45 minutes
Cook Time 13 minutes
Servings 12

Ingredients

For the cupcakes

  • 1/2 cup butter softened
  • 3/4 cup granulated sugar
  • 2 egg whites
  • 3/4 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1/2 teaspoon baking soda

For the Frosting

  • 8 ounces cream cheese softened
  • 1/4 cup butter softened
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 Tablespoons heavy cream

Fruit topping

  • assorted fruits chopped into small pieces

Instructions

  1. Preheat the oven to 400F degrees.

  2. In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg whites and mix until well combined.

  3. Stir in the sour cream, milk, and vanilla extract, mixing just until the batter is smooth.

  4. In a medium mixing bowl, whisk together the flour and baking soda. Add the dry mixture to the wet mixture and stir just until combined.

  5. Line a muffin pan with paper cupcake liners. Scoop the batter into the liners to ¾ full

  6. .Bake the cupcakes at 400F degrees for 5 minutes. While the cupcakes are still in the oven, reduce the heat to 350F degrees and bake for an additional 9 minutes, or just until the cupcakes have set in the center and no batter sticks to a toothpick when inserted into the cupcake.

  7. Cool the cupcakes to room temperature on a baking rack.

  8. In a medium mixing bowl, beat the cream cheese and butter for the frosting with an electric mixer until smooth. Add the powdered sugar and vanilla; mix well.

  9. Add the heavy cream, one tablespoon at a time, mixing well with an electric mixer until the frosting is creamy and smooth.

  10. Top the cooled cupcakes with the frosting.Arrange the chopped fruit on top of the cupcake as desired.

  11. Serve the cupcakes immediately.

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