Easter Fruit Cupcakes
Celebrate spring with these delightful Easter Fruit Cupcakes, a festive twist on a classic favorite. Infused with a rich ginger and spice flavour, each bite offers a warm, comforting taste balanced by the natural sweetness of dried fruits. Soft, moist, and full of seasonal charm, these cupcakes are topped with a light frosting and colorful decorations, making them perfect for Easter gatherings, brunches, or springtime treats. Beautifully spiced and irresistibly fruity, they're a joyful addition to any dessert table.
Easter Fruit Cupcakes
Rated 5.0 stars by 1 users
Category
Easter Fruit Cupcakes
Cuisine
Indian
Servings
12
Prep Time
30 minutes
Cook Time
10-30 minutes
Celebrate spring with these delightful Easter Fruit Cupcakes, a festive twist on a classic favorite. Infused with a rich ginger and spice flavour, each bite offers a warm, comforting taste balanced by the natural sweetness of dried fruits. Soft, moist, and full of seasonal charm, these cupcakes are topped with a light frosting and colorful decorations, making them perfect for Easter gatherings, brunches, or springtime treats. Beautifully spiced and irresistibly fruity, they're a joyful addition to any dessert table.
Author:Organic Way LLC
Ingredients
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100g/3½oz unsalted butter
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2 tsp ground ginger
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2 tsp ground mixed spice
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250g/9oz caster sugar
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100ml/3½fl oz sunflower oil
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4 free-range eggs
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1–2 small dessert apples, about 100g/3½oz
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100g/3½oz crystallised ginger
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100g/3½oz currants
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100g/3½oz dried mixed fruit
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300g/10½oz plain flour
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2 tsp baking powder
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½ batch cream cheese frosting
Directions
Carefully line the wells of a muffin tin with decorative paper cases, and allow the oven to preheat to 180°C (160°C for fan-assisted, Gas 4).
Gently melt the butter along with the spices in a small saucepan over low heat. Once melted, transfer the mixture to a large mixing bowl, add the sugar and oil, and stir until well combined. Crack in the eggs and beat until the mixture is smooth and blended. Peel and grate the apples, discarding the cores, then fold the grated apple into the bowl. Add the crystallised ginger, currants, and mixed fruit, and stir to combine. Finally, sift in the flour and baking powder, mixing until everything is evenly incorporated
Spoon the mixture into muffin cases, filling each about three-quarters full. Bake for roughly 25 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs
Make a syrup by boiling sugar with 25ml water until dissolved. Let it cool, then brush over the warm cupcakes
Recipe Note
When cold, pipe crosses on the cupcakes with the cream cheese frosting before serving.