Fruit Cup Cake
Brighten up your dessert table with these delightful Fruit Cup Cakes, a perfect fusion of moist, buttery cake and bursts of fruity goodness! This easy-to-make recipe combines fresh fruits like strawberries, blueberries, and kiwis with the chewy sweetness of dried favorites like raisins and cranberries, creating a vibrant medley of flavors and textures in every bite. With a quick prep time of just 20 minutes and a golden bake in under 18 minutes, these cupcakes are ideal for busy bakers who want to impress. Serve them as-is or topped with a dollop of whipped cream or glaze for an elegant finish. Perfect for brunches, tea parties, or simply as a sweet treat, these fruit-filled cupcakes deliver a pop of color and natural sweetness that everyone will love. Keywords: fruit cupcake recipe, fresh and dried fruits dessert, easy cupcake recipe, colorful desserts.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Granulated sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups Milk
- 1 cup Mixed fresh fruits (e.g., diced strawberries, blueberries, diced kiwis)
- 0.5 cups Chopped dried fruits (e.g., raisins, dried apricots, dried cranberries)
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
Fold in the mixed fresh fruits and chopped dried fruits gently with a spatula.
Fill each cupcake liner about two-thirds full with the batter.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Optionally, top with whipped cream or a light glaze before serving.
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 2284 mg | 99% | |
| Total Carbohydrate | 391.1 g | 142% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 227.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 305 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1446 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
