Fruitcake Cupcakes
Sweet and nutty fruitcake cupcakes bursting with candied pineapple, cherries, raisins, and pecans, perfect for festive occasions or as a rich dessert treat.
Ingredients
Instructions
- Combine candied pineapple, candied cherries, golden raisins, and chopped pecans in a bowl and dredge with flour.
- In a separate bowl, add the yellow cake mix, 1 egg, orange juice, lemon extract, salt, and oil.
- Mix for 2 minutes until well combined.
- Add remaining eggs one at a time, beating well after each addition.
- Fold the fruit and nut mixture into the batter until evenly distributed.
- Line cupcake tins with paper liners and fill each about 2/3 full with batter.
- Bake at 325°F (163°C) for 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool before serving.
Tips & Substitutions
For a lighter texture, consider using a homemade cake mix instead of store-bought. You can substitute chopped walnuts for pecans if preferred, or use dried fruit like cranberries if you're looking for a twist. Make sure to dredge the fruit mixture in flour to prevent it from sinking to the bottom during baking.
Serving Suggestions
These Fruitcake Cupcakes are delightful on their own, but they pair beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for a festive treat. They also make a wonderful addition to a holiday dessert table alongside a slice of Jam Cake (3 Layers).
Storage & Reheating
Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate for up to a week. To reheat, place them in a microwave for about 10 seconds, just until warm, to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruitcake Cupcakes contains roughly 342 calories, with 3g protein, 19g carbohydrates, and 30g fat. It is a good source of dietary fiber (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 make these cupcakes ahead of time?
Yes, these cupcakes can be made in advance. Bake them a day or two before serving and store them in an airtight container. This allows the flavors to deepen, making them even more delicious when you serve them.
What can I substitute for lemon extract?
If you don't have lemon extract, you can substitute it with an equal amount of vanilla extract for a different flavor profile. Alternatively, fresh lemon juice can be used, but reduce the orange juice slightly to maintain the right consistency.
Can I freeze these cupcakes?
Absolutely! These cupcakes freeze well. Allow them to cool completely, then wrap each individually in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. Thaw them at room temperature before serving.
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).