Fruit Cupcakes


Fruit Cupcakes


For the Cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk, room temperature
  • 1 cup mixed fruit, finely chopped (e.g., strawberries, blueberries, raspberries, mango, kiwi)

For the Frosting:

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (optional for creamier frosting)

For Garnish:

  • Fresh fruit slices or whole berries
  • Mint leaves (optional)


1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Line a 12-cup muffin tin with cupcake liners.

2. Prepare the Cupcake Batter:

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, beat the softened 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 the milk, beginning and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the finely chopped mixed fruit.

3. Fill the Muffin Tin:

  • Divide the batter evenly among the cupcake liners, filling each about 2/3 full.

4. Bake the Cupcakes:

  • Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  • Allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.

5. Prepare the Frosting:

  • In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and fluffy.
  • Beat in the vanilla extract. If the frosting is too thick, add heavy cream, one tablespoon at a time, until the desired consistency is reached.

6. Frost the Cupcakes:

  • Once the cupcakes are completely cooled, use a piping bag fitted with a star tip to pipe the cream cheese frosting onto each cupcake. Alternatively, you can spread the frosting on with a spatula.

7. Garnish:

  • Decorate each cupcake with fresh fruit slices or whole berries.
  • Add a mint leaf on top for a touch of color and freshness (optional).

8. Serve:

  • Enjoy your Fruit Cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days.

These Fruit Cupcakes are light, fluffy, and bursting with fresh fruit flavors, making them a perfect treat for any occasion!