Apricot Dream Cupcakes

Janet Scott


I love Apricots and needed to think up something different to go with dinner.

Creating this cupcake is like a dream come true! So moist and not a overwhelming flavor.

You can put any frosting on these, I picked a whipped cream frosting because I used the left over Apricot filling to put in the center of the cupcakes. That way they ended up well balanced and not too sweet.

★★★★★ 2 votes
28+ cupcakes


1 c
dried apricots, chopped
1 c
1 1/2 c
white sugar
(you can skip this step and use apricot jam)


2 3/4 c
all purpose flour
1 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 c
unsalted butter at room temp (2 sticks)
1 3/4 c
white sugar
4 large
eggs, separated
1 tsp
real vanilla
1 c
1 pinch
salt (for the egg whites)


1Place your water, sugar and Apricots in a sauce pan. Bring to boil and simmer.
while that is simmering use a potato masher to expel some of the juices out of your apricots.
Cook until slightly thick. remove from heat and set aside to cool.
After this cools it should be thick like apricot jam.
(If it's too thick after cooling just add a little water).
(You can use Apricot Jam)
2Sift your flour, baking soda, Baking powder and salt.

set aside
3In your mixer, cream your butter and white sugar.
Add 1 cup of your Apricot mixture (or jam). Whip until light and fluffy.
4add your vanilla then your eggs one at a time.
Whip that up real good.

On low speed gradually add your flour, then your buttermilk just until blended
5Whip up your egg whites until frothy adding a pinch of salt.
6Using a cake spatula blend the egg whites into your batter.
7Fill your cupcakes 3/4 full and bake at 350 degree for 12 to 15 minutes or until testing with a toothpick and it comes out clean.
8Decorate using a frosting of your choice.

Note: With the leftover Apricot filling place a tiny bit into the center of your cupcake using a paring knife to cut a slit and insert. Frost with whipped cream frosting

About Apricot Dream Cupcakes

Course/Dish: Cakes
Hashtag: #apricots