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.

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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

• Sweet as Candy Ghost Cupcakes
• Key Lime Cupcakes
• Peeps Cupcakes
• Southern Lemon Cupcakes
• Hot Fudge Sundae Cupcakes