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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

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)

Directions

Step 1

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

Step 2

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

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.

Step 6

Fold in the mixed fresh fruits and chopped dried fruits gently with a spatula.

Step 7

Fill each cupcake liner about two-thirds full with the batter.

Step 8

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 9

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.

Step 10

Optionally, top with whipped cream or a light glaze before serving.

Nutrition Facts

Serving size	885 grams (885.0g)

Amount per serving	% Daily Value*
Calories	1806

Total Fat 15.10g	19%
Saturated Fat 4.90g	25%
Polyunsaturated Fat 0.10g
Cholesterol 383mg	128%
Sodium 2284mg	99%
Total Carbohydrate 391.10g	142%
Dietary Fiber 15.20g	54%
Total Sugars 227.30g
Protein 38.80g	78%

Vitamin D 136IU	678%
Calcium 305mg	23%
Iron 12mg	66%
Potassium 1446mg	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.

Source of Calories

Fat: 7.3%

Protein: 8.4%

Carbs: 84.3%