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fruity cupcake recipe

Fruity Cupcakes

Fazila Olla-Logday
These yummy Fruity Cupcakes not only look awesome but taste delicious too! They are so easy to whip up and make a great breakfast or lunch box treat! The good news is that you can bake these cupcakes without using any liners at all. The cupcakes will pop out seamlessly from the pan, as long as you make sure to grease the baking tin generously prior to filling the cupcake trays with batter. For this recipe I have used Canned Peaches, Fresh Blueberries and Strawberries. Served with a cup of tea or coffee these easy and delicious Fruity Cupcakes are sure to become a family favourite!
Butter — Unsalted is best in order to control the sodium content
Oil — Any type of neutral vegetable oil like canola will work.
Sugar — Granulated white sugar is used to add a touch of sweetness.
Yoghurt — For this recipe, you will need to use Greek yoghurt or sour cream.
Eggs — You will need large eggs to help bind the batter.
Flour — Plain flour is all you need for this recipe.
Milk — I prefer whole milk or 2%, but any type of milk you have on hand is fine including dairy free varieties.
Salt — A dash of salt balances the sweetness.
Leavening Agents  — You’ll need both Baking Powder and Baking Soda.
Orange Zest — Adds lovely hints of natural orange flavour
Vanilla — I use vanilla extract but you can also use vanilla paste.
Cut Fruit — For this recipe I have used Canned Peaches, Fresh Blueberries and Fresh Strawberries.
How to Make Fruity Cupcakes
Preheat the oven to 180°C
Grease 12 standard muffin tins with well with cooking spray.
Wash, cut and slice the fruit. (If using canned fruit, wash the fruit to remove the syrup).
With an electric mixer, cream butter, sugar and yoghurt till light and fluffy.
Add in the eggs gradually and beat till incorporated in the batter. Add vanilla extract and zest. Mix to combine.
Sieve flour, baking powder, bicarbonate of soda and pinch of salt and mix in till smooth.
If the mixture seems a bit dry add in the milk.
Fill each of the muffin holes until they are ⅔ full.
Arrange fruits on top, but don’t press the fruit down into the batter.
Bake until a toothpick inserted into the center of the cup cake comes out clean– about 15 -20 minutes.
Cover the top with foil in the last 5 mins of baking to prevent the top from getting too brown.
Leave the cupcakes to cool in the pan for about 5~10 mins.
Unmold and transfer to a wire rack to let cool completely.
Dust the cakes with a light sprinkling of icing sugar if desired and serve with a delicious cup of tea or coffee.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Baking, Breakfast, Brunch
Cuisine South African
Servings 12

Ingredients
  

  • 100 Gr Butter
  • 1/8 Cup Neutral Oil
  • 1 Cup Sugar
  • 1 Cup Greek Yoghurt
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 1 Tap Orange Zest
  • 11/2 Cup Cake Flour
  • 1/2 Tsp Baking Powder
  • 1/4 Tsp Bicarbonate of Soda
  • Pinch of Salt
  • 1/4 Cup Milk Optional
  • 2 Cups Cut Fruit (I used Canned Peaches, Blueberries and Strawberries)

Instructions
 

  • Preheat the oven to 180°Cand spray a 12 hole muffin pan very well.
  • Wash, cut and slice the fruit as and set aside. (If using canned fruits, wash the fruits to remove the syrup).
  • With an electric mixer, cream butter, sugar and yoghurt till light and fluffy.
  • Add in the eggs gradually and beat tillincorporated in the batter. Add vanilla extract and zest. Mix to combine
  • Sieve flour, baking powder, bicarbonate of soda and pinch of salt and mix in till smooth.
  • If the mixture seems a bit dry add in the milk.
  • Pour batter into muffin pans until about 2/3 full.
  • Arrange fruits on top, but don’t press the fruits down into the batter.
  • Bake for 15 - 20 mins or until a skewer comes out clean when inserted into the cake. Cover the top with foil in the last 5 mins of baking to prevent the top from getting too brown.
  • Leave the cupcakes to cool in the pan for about 5~10 mins.
  • Unmold and transfer to a wire rack to let cool completely.
  • Dust the cake with a sprinkling of icing sugar if desired and serve with a delicious cup of tea or coffee.

Notes

The key to making these cupcakes is not to over-mix the batter. Once the liquid ingredients are added to the dry, mix the batter until the flour is moistened. Too much mixing can cause the cupcakes to be dry and flat.
Keyword Cupcakes, Fruit, Fruity Cupcakes
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