Want to do something special for your someone special? But don’t have the time or talent to bake? Try these simple yet impressive fruit topped cupcakes. They’re easy to make and your loved one will love them!
It all starts with a cake mix, any flavor. The combination I used are classic combos but use your imagination and try different combinations of what you like best. As I experiment with other flavor combos I’ll post the recipes on the blog.
The way I came up with this idea is from a childhood memory. When I lived in St. Louis we would go to the bakery after church almost every Sunday and get a fruit topped yeast cake. This cake can only be found in St. Louis, at least I think it can only be found in St. Louis. I’ve never seen it anywhere else…. The cake would be topped with apples or cherries and they were delicious! So I thought why not try topping cupcakes with the same combination? These are the combinations I came up with….
Spice cake with Apples
Chocolate cake with Cherries and Almonds
French vanilla cake with lemon curd and candied lemon peel
I had my husband take them to work and they've all a been a hit!!
The first 2 are really more of a method and the last one is 3 recipes in 1.
If you’d like to make fruit topped cupcake this is what you’ll need:
Spice Cake topped with Apples
Spice cake mix any brand
1 can cream cheese frosting any brand
1 large can of apple pie filling
1 pastry bag with a star tip
muffin pan and cupcake liners
Make the mix according to the package directions and bake in the muffin pans that have been lined with cupcake liners. Let cool completely.
Fill the pastry bag with cream cheese frosting.
Pour the apple pie filling into a bowl and sprinkle with cinnamon
Once the cupcakes are cooled ring the cupcake with frosting by using the star tip. Fill the center with apple pie filling.
Chocolate Cupcakes with Cherries and Almonds
Double chocolate fudge cake mix
1 can chocolate frosting, any brand
1 large can of cherry pie filling
Toasted slivered almonds
Make the cake mix according to the package directions and bake in the muffin pans lined with cupcake liners. Let cool completely.
Fill a pastry bag with a star tip with chocolate frosting.
Pour the cherry pie filling in a bowl and flavor with ½ teaspoon almond extract.
Once the cupcakes are cooled completely, ring the cupcake with chocolate frosting and fill the center with the cherry pie filling. Garnish with toasted almonds.
French Vanilla Cupcakes Topped with Homemade Lemon Curd and Candied Lemon Peel
This is really 3 recipes in one, the completely cupcakes, the recipe for the lemon curd and the recipe for the candied lemon peel.
I found the recipe for lemon curd on King Arthur Flour’s website. It caught my eye since it was made in the microwave. I never made lemon curd before and this recipe really is as easy as they said it was, and absolutely delicious.
To make lemon curd you’ll need
1 cup sugar
1 cup lemon juice
Add the lemon juice (I used fresh lemons and it took about 8 small ones) and whisk to combine.
Place the bowl on a plate to catch any over flow and microwave on high in 1 minute increments, stirring in between. It will take about 10 minutes.
You will see the curd starting to form on the top. But if you’re in doubt as to whether or not it’s cooked enough you can check it with a thermometer, it should read at least 185 degrees, this assures that the eggs are fully cooked. Once the curd is cooked, set it aside. When cooled, refrigerate.
To make the candied lemon peel
Before you juice the lemons, take a vegetable peeler and take off the peel in long strips to make the candied lemon peel. In a saucepan add 2 cups of water, add the lemon peels and bring to a boil. Once the water boils, drain the water from the saucepan and fill with another 2 cups water and bring to a boil again. Do this a total of 3 times, this will take the bitterness out of the peels and will parboil them.
After the 3rd time, drain the water again and then add 1 cup of water and 2 cups of sugar to the saucepan. Heat on medium heat until the sugar melts, whisking to combine. Once the sugar melts add the lemon peels and let them cook on medium high heat for 10-15 minutes. Take the peels out and let them cool. Before they are completely dry twist them and let them dry. The peels will be the garnish for the cupcakes.
Make the cake mix according to the package directions and bake in a cupcake lined muffin pan. Once the cupcakes are cooled, ring the cupcakes with vanilla frosting, fill the center with lemon curd and garnish with the candied lemon peel.
That’s it! Three easy, delicious, and creative cupcake recipes. All 3 were a big hit. Someone even said I should be on Cupcake Wars!! Well, I wouldn’t go that far…..