These Fruit Salad Cupcakes not only look awesome but taste delicious too! They are perfect for summer garden parties, and afternoon tea. And because they’re topped with fresh fruit, they count as a healthy cupcake too right?!
I’ve got lots of fun and easy Cupcake Recipes for Parties and celebrations (and for everyday treats!) for you to try out – right-click and open these other recipes in a new tab so that you can read them after this one!
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Fruit Salad Cupcakes
I know that most cupcakes are covered in lots of sugary sprinkles and toppings, and that is awesome, but sometimes you need to lessen the guilt when indulging in a sweet treat, and these fruit salad cupcakes are the thing to go for! If you have never made cupcakes using fresh fruit before, you are in for a real surprise, as you get the best of both worlds – a fluffy, delicious cupcake, and healthy, flavorful fresh fruit.
This particular recipe is perfect for summer because of the fruits like strawberries, blueberries, peach, and mango used. But why not turn them into cupcakes for fall, and top with apples, pears, and blackberries. Or for winter, try clementines, tangerines, and pomegranate.
RELATED READING: National Cupcake Week – Fruity Cupcakes
Ingredients used in this recipe
For my UK Readers: This recipe uses American cup measurements. Since I use this type of measurement often, I find it handy to have a set of measuring cups in the kitchen.
The ingredients in these cupcakes give them a lovely soft, fluffy, and moist texture, and the cream cheese frosting finishes them off nicely.
You will need butter, sugar, egg whites, sour cream, milk, vanilla extract, flour, and baking soda to make the cupcakes. And then for the frosting, you will need cream cheese, butter, icing/powdered sugar, vanilla extract, and double/heavy cream.
You will also need fresh fruit, cut into small, bite-size pieces. You can use any summer fruits that you like, but here are a few of my suggestions: strawberries, blueberries, raspberries, grapes, kiwi, mango, blackberries, and peaches.
Equipment used in this recipe
There isn’t any particularly special equipment used, but my trusty Kenwood mixer has made more cupcakes than I can count! You can use whatever type of mixer you have in your kitchen – stand or handheld. And if you don’t have either, a good old fashioned wooden spoon will do the job just fine (just a bit more elbow grease required!)
Another handy item (but by no means necessary) that I like to use when making cupcakes, is an ice cream scoop. This helps to get even amounts of cake batter into each cupcake liner. Make sure it is a scoop with a trigger release.
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How do I make fruit salad cupcakes?
As all good cupcakes do, start by pre-heating your oven to 200C/400F/Gas 6, and placing cupcake liners into a cupcake/muffin pan.
Cream together butter and sugar until light and fluffy, then add the egg whites and stir until combined. Then stir in the sour cream, milk, and vanilla extract until the batter is smooth.
Sift the flour and and baking soda into the batter, and stir until just combined.
Then using an ice cream scoop (or spoon) fill each cupcake liner about ¾ full.
Bake the cupcakes at 200C/400F for 5 minutes, then reduce the temperature to 180C/350F (while the cupcakes are still in the oven) and bake for an additional 9 minutes, or just until the cupcakes have set in the center. You can test this with a toothpick – insert into the middle of the cupcake and it should come out clean.
When cooked, allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
While the cupcakes are cooling you can cut up your fresh fruit into small bite-size pieces.
And then it’s time to make the cream cheese frosting by beating butter and cream cheese together until smooth, and mixing in powdered sugar and vanilla extract.
Finally, whisk in the cream – a tablespoon at a time, until the frosting is creamy and smooth.
Use a knife or small spatula to spread a thick layer of frosting on top of each cooled cupcake. Then all that is left to do is to arrange the fruit onto the cupcakes, serve, and enjoy!
Know someone who would love to make these fruity cupcakes? Why not forward it onto them by email or WhatsApp?
For the cupcakes
- ½ cup butter, softened
- ¾ cup sugar
- 2 egg whites
- ¾ cup sour cream
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup plain/all-purpose flour
- ½ tsp baking soda
For the frosting
- 8 oz cream cheese, softened
- ¼ cup butter, softened
- ¾ cup icing/powdered sugar
- ½ tsp vanilla extract
- 2 Tbsp double/heavy cream
- 1 cup assorted fruits, chopped into small bite-size pieces. Suggested fruits: strawberries, blueberries, raspberries, grapes, kiwi, mango, blackberries, oranges, peaches
- Preheat the oven to 200C/400F/Gas 6. Line a cupcake pan with paper cupcake liners.
- To make the cupcakes, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg whites and mix until well combined. Stir in the sour cream, milk, and vanilla extract, mixing just until the batter is smooth.
- Sift the flour and baking soda into the batter, and fold in to combine.
- Scoop the batter into the cupcake liners to about ¾ full.
- Bake the cupcakes at 200C/400F/Gas 6 for 5 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for an additional 9 minutes, or just until the cupcakes have set in the center. To test, insert a toothpick and it should come out clean.
- Cool the cupcakes to room temperature on a wire cooling rack/baking rack.
- To make the frosting, beat the cream cheese and butter with an electric mixer until smooth. Add the powdered sugar and vanilla; mix well.
- Add the cream, one tablespoon at a time, mixing well with an electric mixer until the frosting is creamy and smooth.
- Using a knife or small spatula, spread a layer of frosting onto each cupcake.
- Arrange the chopped fruit on top of the cupcake as desired.
- Serve the cupcakes immediately and enjoy!
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 333 Total Fat: 22g Saturated Fat: 13g Trans Fat: 1g Unsaturated Fat: 7g Cholesterol: 61mg Sodium: 221mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 1g Sugar: 22g Sugar Alcohols: 0g Protein: 4g
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Make It A Meal!
Looking for some mealtime inspiration to go with these cupcakes? I’ve got you covered!
- Appetizer: Balsamic Mozzarella Stuffed Grape Tomatoes
- Main Dish: Jerk Hamburgers with Pineapple Chilli Relish
- Salad: Five Bean Salad with Chilli Citrus Dressing
- Side Dish: Spiced Rice with Peas & Pumpkin Seeds
- Beverage: Cucumber Cantaloupe Mint Fizz
- Another Dessert: Tropical Fruit Salsa with Cinnamon Tortilla Chips
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More Recipes Using Fresh Fruit
More Cupcake Recipes
Once you’ve made these fruit salad cupcakes you’ll be wanting to more cupcakes recipes – here are some for you to check out: