Real Recipes From Real Home Cooks ®

miniature fruitcake cupcakes

★★★★★ 5
a recipe by
Dot Shirley
Apopka, FL

I've had this recipe so long I can't remember where it came from or even the "real" name of the recipe. I make them every Christmas for my son. He's named the recipe. He says: "Just isn't Christmas without your special recipes." If you don't care much for the candied fruit, this is a great substitute.

Blue Ribbon Recipe

What a perfect way to serve fruit cake! The cupcakes can easily be made ahead of time and frozen. When ready to serve, just spoon on the fruit mix.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 18 cupcakes
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For miniature fruitcake cupcakes

  • 1/2 box
    graham cracker crumbs
  • 1 stick
    unsalted butter room temperature
  • 1 c
  • 1 tsp
    baking powder
  • 2 lg
    eggs, separated
  • 1 c
  • 1 c
    each: raisins, chocolate chips, chopped pecans or walnuts
  • 1 c
  • 1 can
    small size crushed pineapple drained
  • 1 jar
    10 oz size red maraschino cherries drained
  • 1 jar
    10 oz size green maraschino cherries drained

How To Make miniature fruitcake cupcakes

  • 1
    Fill muffin pans with foil or holiday paper cups.
  • 2
    Preheat oven to 350* Place oven rack in center of oven.
  • 3
    With electric mixer, cream room temp. butter and sugar til blended. Mix crumbs, baking powder, egg yolks, and milk. Do not over mix.
  • 4
    Beat egg whites til stiff and fold gently into the mixture.
  • 5
    Add fruits and nuts gently folding into mixture. Chocolate chips come in a bag.....any brand will do. Which ever you like, Nestles, Hersheys, etc. Remember...chocolate melts when cooked. no need to chop, cut or smash.
  • 6
    Spoon into paper cup lined muffin pans. Fill 3/4 full. The egg whites will give heighth to the muffins.
  • 7
    Bake at 350* 15-20 mins til set but not hard when pressed in center. Toothpick will come out clean when pressed into top of muffin.
  • 8
    While muffins are baking, mix sugar and drained pineapple and cook til syrupy about 15 mins.
  • 9
    Slice all cherries in half and mix with cooked pineapple.
  • 10
    When pineapple/cherry mixture is cooled and cupcakes are cooled, spoon cherry mixture on top of each cupcake.
  • 11
    These are beautiful and delish the day of baking. It's hard to eat just one. Especially if they are still slightly warm inside.