If you’re in the mood for a Southern treat that brings a burst of sweetness and joy, these Fruit Pizza Cupcakes are the way to go! They’re the perfect blend of light, fluffy cupcakes topped with a rich cream cheese frosting and a colorful medley of fresh fruit.
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Growing up, my family would gather on Sunday afternoons, sharing laughs and stories around the dinner table. Fruit Pizza Cupcakes were often the star of dessert time, bringing everyone together to savor each bite. It’s a recipe that’s both fun to make and delightful to share.
A Southern food classic
Southern food isn’t just about the flavors, it’s about tradition, love, and bringing people together. I remember my grandmother baking all sorts of treats, but these cupcakes were her go-to when we had family over.
The smell of freshly baked cupcakes, combined with the tangy sweetness of cream cheese frosting and fresh fruit, will always remind me of those warm, bustling kitchen moments. It’s not just a recipe; it’s a piece of Southern hospitality that will always have a special place in my heart.
Ingredients
How to make Fruit Pizza Cupcakes
Start by preheating your oven to 400°F. In a large mixing bowl, use an electric mixer to cream together the butter and sugar until it’s light and fluffy. Add in the egg whites and mix well. Then, stir in the sour cream, milk, and vanilla extract, mixing until the batter is smooth.
Next, in a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, stirring until just combined.
Line a muffin pan with paper cupcake liners. Scoop the batter into the liners, filling them about three-quarters full. Bake the cupcakes for 5 minutes at 400°F, then reduce the heat to 350°F and bake for another 9 minutes. The cupcakes are done when the center is set and a toothpick comes out clean. Let the cupcakes cool on a baking rack until they reach room temperature.
For the frosting, beat together the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Gradually add the heavy cream, one tablespoon at a time, until the frosting is creamy and smooth.
Once the cupcakes have cooled, frost them generously with the cream cheese frosting. Arrange the chopped fruit on top, adding as much or as little as you like.
Serving suggestions
Fruit Pizza Cupcakes are perfect for any gathering, whether it’s a casual family dinner or a celebration with friends. They’re especially great for summer barbecues, picnics, or even as a special treat after Sunday dinner.
These cupcakes pair wonderfully with a tall glass of iced tea or lemonade, adding a touch of Southern charm to any occasion.
Storage tips
If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. When ready to serve, bring the cupcakes to room temperature for the best flavor and texture.
You can also freeze the cupcakes without the fruit for up to 2 months. Just thaw them out and add the frosting and fruit just before serving.
Southern farewell
These Fruit Pizza Cupcakes are more than just a treat; they’re a reminder of all the love and warmth that Southern food brings. The way the cupcakes melt in your mouth and the vibrant colors of the fruit on top are a perfect representation of Southern hospitality.
I hope you enjoy making these as much as I do and that they bring a little bit of Southern charm to your table.
“Fruit Pizza” Cupcakes
Equipment
- Mixing bowls
- Electric mixer
- Muffin pan
- Cupcake liners
- Cooling Rack
- Piping bag (optional)
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 your oven to 400°F.
- In a large mixing bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
- Add the egg whites, sour cream, milk, and vanilla extract to the butter mixture. Stir until the batter is smooth.
- In a separate bowl, whisk together the flour and baking soda. Gradually add this mixture to the wet ingredients, stirring just until combined.
- Line a muffin pan with paper cupcake liners. Scoop the batter into the liners, filling them about ¾ full.
- Bake at 400°F for 5 minutes, then reduce the temperature to 350°F and bake for an additional 9 minutes. The cupcakes are done when a toothpick comes out clean.
- Allow the cupcakes to cool on a baking rack until they reach room temperature.
- In a medium mixing bowl, beat the softened cream cheese and butter together until smooth. Add the powdered sugar and vanilla extract and mix well. Gradually add the heavy cream, one tablespoon at a time, mixing until the frosting is smooth.
- Once the cupcakes have cooled, spread a generous amount of frosting on each one.
- Top the cupcakes with the chopped fruit of your choice, arranging it as desired.
- Serve immediately and enjoy the sweet Southern goodness!
