Fruit Salad Cupcakes – fruit filled batter topped with a buttercream frosting. A perfect Spring treat!
Ok y’all as a member of my daughter’s school’s PTO, I am obviously involved in school activities. I find it helps me stay in the loop with school but my daughter also thinks it makes me cooler (at 13-years-old I will take that). It’s funny though because I am not your typical “PTO Mom” type (at least compared to those at the school). I’m the mom that when chaperoning a field trip wears the t-shirt with “I’m A Bad Influence” printed on it; the one with tattoos; the one that the kids think is cool and the other moms barely talk to; Yep, that’s me! It helps that I can laugh at myself, which makes dancing in front of them (the kids) that much easier! Yes, at 42-years-old I do the mom version of the whip, the nae nae, dab and so on…yes I now realize that I may be crazy, but what’s life if you aren’t having fun with those you love?
So anyhow, back to the point, teacher appreciation is fast approaching. I have been asked to bring some treats for the teachers at the school. I of course jumped at the chance and began thinking…and well I came up with Fruit Salad Cupcakes.
Batter infused with lots of fresh fruit and berries and topped with a buttercream frosting.
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup sugar
- 2 eggs
- 1 stick butter, melted
- 1 ½ tsp vanilla
- ½ cup sour cream
- ¼ cup chopped strawberries, or a little less
- zest of 1 orange
- ¼ cup blueberries
- ¼ cup diced apples
- 1 stick butter, room temperature
- ½ cup shortening
- 2 ½ cups powdered sugar
- 1 tsp vanilla
- ¼ cup milk
- Preheat the oven to 350º F.
- In a small bowl combine the flour, baking powder, baking soda, salt and sugar; whisk and set aside.
- In a mixing bowl combine the eggs, melted butter, vanilla, and sour cream until combined.
- Slowly add half of the flour mixture to the liquid, stirring to combine. Repeat with the rest of the flour mixture.
- Add in the chopped strawberries, orange zest, blueberries and apples; stir to mix.
- Divide the batter among a muffin pan lined with muffin liners, fill the muffin cups to be about a little more than ½ full.
- Bake for 14-16 minutes or until a cake tester/tooth pick inserted in the center comes out clean.
- In a mixing bowl, combine the butter and shortening, beat using an electric mixer for 2 minutes, until light and fluffy.
- Add 1/4 cup of the milk and mix.
- Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powdered sugar is incorporated; continue this process, adding enough powdered sugar to make sure the frosting isn't too wet.
- Transfer a portion of the frosting to a large ziploc bag snip the bottom corner of the bag off, making a hole between the size of a dime and a penny.
- Begin to pipe the frosting onto a cupcake, starting with the outside edge and working your way into the center of the cupcake, progressively stacking the frosting as you go around in circles.