Fruit Cupcakes
Sweet and flavorful fruit cupcakes with nuts, dates, and candied fruit, perfect for a moist treat suitable for gatherings, tea parties, or special occasions.
Ingredients
Instructions
- Cream shortening with sugar until light and fluffy.
- Add eggs one at a time, then mix in sour cream.
- Sift together flour, cinnamon, nutmeg, and baking soda.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Fold in nuts, dates, and candied fruit or peels.
- Fill cupcake liners half full with batter.
- Bake at 375°F (190°C) for 15 to 20 minutes or until a toothpick comes out clean.
Tips & Substitutions
For a lighter texture, consider using unsalted butter instead of shortening. You can substitute the sour cream with Greek yogurt for a tangy flavor. If you don't have nuts, try adding seeds or dried fruits like cranberries or raisins. For a spicier kick, increase the cinnamon and nutmeg slightly. This recipe can also be adapted to make a loaf cake by adjusting the baking time accordingly.
Serving Suggestions
These fruit cupcakes are delightful on their own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Pair them with a hot cup of tea or coffee for a cozy afternoon snack. For a fun twist, consider serving alongside Cape Cod Oatmeal Cookies to create a dessert platter that offers a variety of flavors.
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to three days. If you wish to keep them longer, refrigerate them for up to a week. To reheat, simply microwave for 10-15 seconds or warm them in an oven at 300°F (150°C) for a few minutes until they are just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cupcakes contains roughly 1599 calories, with 18g protein, 196g carbohydrates, and 87g fat. It is an excellent source of dietary fiber (40% of the Daily Value), protein (37% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin A. It also contributes 11g of dietary fiber toward your daily target.
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 make these cupcakes gluten-free?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour. Make sure it contains a binding agent like xanthan gum to help maintain the texture of the cupcakes. This will allow those with gluten sensitivities to enjoy this delicious treat.
What can I use instead of eggs?
To make these cupcakes egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce, mashed bananas, or a flaxseed meal mixed with water (1 tablespoon of flaxseed meal + 2.5 tablespoons of water equals one egg). These substitutes will help maintain moisture and binding in the cupcakes.
How can I enhance the flavor of the cupcakes?
To elevate the flavor profile, consider adding a splash of vanilla extract or almond extract to the batter. You can also incorporate citrus zest, such as lemon or orange, for a fresh twist. For a more indulgent treat, drizzle the cupcakes with a simple glaze made from powdered sugar and lemon juice.
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).