Fruit Pizza Cupcakes
These Fruit Pizza Cupcakes combine the sweet, fruity, cream cheese flavor of a fruit pizza with a soft, tender vanilla cupcake to create a bright, sweet, and summery treat perfect for any warm-weather party.
Summer is all about fun in the sun and the tasty treats that come with it. From pool parties to cookouts, sweet, fruity treats like these healthy popsicles with fruit and yogurt or no-bake banana pudding cheesecake are always great additions to any summertime menu.
Now, we’re sharing an instant classic you’ll want to keep in your recipe collection. These fruit pizza cupcakes combine the sweet, creamy flavor of fruit pizza with a tender, moist vanilla cupcake to create a dessert that’s the best of two delicious worlds.
Table of contents
Why You’ll Love This Recipe
- Simple Ingredients: This recipe utilizes ingredients commonly found in kitchens and grocery stores.
- Easy to Make: The cupcakes and frosting are both simple to prepare, and the entire recipe takes approximately 30 minutes from start to finish.
- Summer Flavor: The cream cheese frosting, paired with your choice of fruit topping, gives these cupcakes a delicious, classic summer flavor.
- Versatile: Serve these cupcakes at any gathering, from birthday parties to potlucks.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Sour cream is the secret ingredient for the cupcakes. It adds extra moisture and fat, creating a super-tender cake.
Variations
- Sour Cream: Full-fat Greek yogurt can be used as a substitute for sour cream. They have a very similar flavor and accomplish the same goal in the cupcake.
- Gluten-Free: You can easily make these cupcakes gluten-free by using a 1:1 gluten-free baking flour mix.
- Fruits: Use your choice of fruits like strawberries, blueberries, raspberries, grapes, kiwi, mango, blackberries, oranges, and peaches.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Cream the butter and sugar until light and fluffy. Then, add the egg whites and mix again.
- Mix in the remaining wet ingredients until the batter is smooth.
- Whisk the dry ingredients in a medium bowl. Then, add them to the wet ingredients and mix until just combined. Fill a muffin tin lined with cupcake liners 3/4 full with the batter.
- Bake at 400 degrees for 5 minutes. Then, reduce the heat and continue baking until a toothpick inserted into the center comes out clean. Cool the cupcakes completely on a wire rack.
- Beat the cream cheese and butter until smooth. Then, mix in the powdered sugar and vanilla. Add one tablespoon of heavy cream at a time, mixing until the frosting is creamy and smooth.
- Top the cooled cupcakes with the frosting. Arrange your choice of berries and chopped fruit on top of the frosting and serve.
Expert Tips
- Keep the cupcakes in the oven while you reduce the heat. The baking process should never stop.
- Your butter should be at room temperature when you cream it, not warm or partially melted.
- If you forget to soften your butter, place an entire stick in a cup of warm water to soften it quickly.
- Fully soften your cream cheese to prevent a grainy frosting.
- For the smoothest frosting, sift your powdered sugar.
- If you use canned fruit, be sure to thoroughly drain it.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Fruit pizza cupcakes are a mashup of a tender cupcake and a topping with the sweet, creamy, fruity flavor of fruit pizza.
Berries, kiwi, mandarin oranges, mango, pineapple, grapes, peaches, and nectarines all work well with the sweet, tart flavor of the cream cheese in fruit pizza.
Although they can be stored, it’s not recommended to make these cupcakes ahead of time. They are at their freshest and most delicious for about 2 hours after making them.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Fruit Pizza Cupcakes
Equipment
- large bowl
- Electric mixer
- medium bowl
- Muffin tin
- paper liners
Ingredients
- ½ cup butter softened
- ¾ cup sugar
- 2 egg whites
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup flour
- ½ teaspoon baking soda
Frosting:
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 cup assorted fruits chopped into small bite-size pieces. Suggested fruits: strawberries, blueberries, raspberries, grapes, kiwi, mango, blackberries, oranges, peaches
Instructions
- Preheat the oven to 400F degrees.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy. Add the egg whites and mix until well combined. Stir in the sour cream, milk, and vanilla extract, mixing just until the batter is smooth.
- In a medium mixing bowl, whisk together the flour and baking soda. Add the dry mixture to the wet mixture and stir just until combined.
- Line a muffin pan with paper cupcake liners. Scoop the batter into the liners to ¾ full.
- Bake the cupcakes at 400F degrees for 5 minutes. While the cupcakes are still in the oven, reduce the heat to 350F degrees and bake for an additional 9 minutes, or just until the cupcakes have set in the center and no batter sticks to a toothpick when inserted into the cupcake.
- Cool the cupcakes to room temperature on a baking rack.
Frosting:
- In a medium mixing bowl, beat the cream cheese and butter for the frosting with an electric mixer until smooth. Add the powdered sugar and vanilla; mix well.
- Add the heavy cream, one tablespoon at a time, mixing well with an electric mixer until the frosting is creamy and smooth.
- Top the cooled cupcakes with the frosting.
- Arrange the chopped fruit on top of the cupcake as desired. Serve the cupcakes immediately.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
