Fruit Cupcake
Delightful fruit cupcakes bursting with cherries, pineapple, coconut, and nuts, perfect for fruit lovers and special occasions with a moist, tropical flavor.
Ingredients
Instructions
- Preheat the oven and line a cupcake tray with cupcake liners.
- In a mixing bowl, combine the condensed milk, eggs, and vanilla until well blended.
- Add the cherries, pineapple, coconut, and nuts to the mixture and stir to combine.
- Scoop the batter into cupcake liners, filling each about two-thirds full.
- Bake in the preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before serving.
Tips & Substitutions
For a lighter texture, you can separate the egg whites and whip them before folding them into the batter. If you don’t have condensed milk, you can substitute it with a mixture of regular milk and sugar, adjusting to your sweetness preference. For a tropical twist, consider adding mango or banana instead of some of the nuts. This recipe is versatile, just like the delicious Zucchini And Parmesan Squares.
Serving Suggestions
These fruit cupcakes are delightful on their own or can be served with a scoop of vanilla ice cream for a decadent dessert. They make a great addition to a summer picnic or birthday party. For a refreshing drink, consider serving them alongside a chilled Banana Supershake for a tropical theme.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. To reheat, place them in the microwave for a few seconds until warm, or enjoy them cold. They also pair well with a side of whipped cream or ice cream for an extra treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cupcake contains roughly 348 calories, with 5g protein, 46g carbohydrates, and 12g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruit instead of fresh?
Yes, frozen fruit can be used in this recipe. Just ensure to thaw and drain any excess moisture to prevent the batter from becoming too wet. This will help maintain the structure of your cupcakes and keep them light and fluffy.
What can I use instead of eggs?
If you need an egg substitute, you can use a flaxseed meal or chia seed mixture (1 tablespoon of flaxseed or chia seeds mixed with 2.5 tablespoons of water per egg) or unsweetened applesauce (1/4 cup per egg). These substitutes work well in sweet recipes like this one.
How do I know when the cupcakes are done baking?
The cupcakes are done when a toothpick inserted into the center comes out clean, usually after about 15 minutes. Keep an eye on them as baking times can vary slightly depending on your oven. If they are golden brown and spring back when lightly pressed, they are ready!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).