Fruit and Nut Cupcake Medley

Name: Fruit and Nut Cupcake Medley
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 cupcakes
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; ½ cup unsalted butter, softened; 2 large eggs; ½ cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup mixed dried fruits (raisins, apricots, etc.); ½ cup chopped walnuts or pecans; ½ cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 1 teaspoon vanilla extract

Highlighted under: Delicious Desserts Made Simple

I absolutely adore these Fruit and Nut Cupcakes because they bring together a delightful combination of flavors and textures that always impress. Each bite is a balance of juicy fruits and crunchy nuts, topped with a light and fluffy frosting. They’re perfect for special occasions or just a cozy treat at home. Over the years, I’ve experimented with various fruits and nut combinations, and I’ve settled on this winning recipe that never fails to please my family and friends.

Created by

Ella

Last updated on 2026-02-07T17:50:28.995Z

When I first tried making these cupcakes, I was unsure about mixing so many different textures. However, I learned that the juicy fruits complement the crunchy nuts perfectly, creating a cupcake that’s not too sweet but fulfilling and satisfying. My favorite combo is a mix of dried apricots and walnuts, but feel free to get creative with your choices!

A tip I picked up along the way is to slightly chop the nuts and fruits to ensure they distribute evenly in the batter, resulting in every bite being a well-balanced explosion of flavor. Trust me, this small detail can elevate your baking experience!

Why You'll Love This Recipe
Delicious combination of fruity sweetness and nutty crunch
Perfectly moist cupcakes that stay fresh for days
Great for gatherings, parties, or simply indulging yourself

Understanding Your Ingredients

The success of these Fruit and Nut Cupcakes heavily relies on the quality and type of dried fruits and nuts you choose. For a brighter flavor, I often opt for sweet apricots and tart cranberries mixed with raisins. Toasting the walnuts or pecans lightly before adding them enhances their flavor, making the cupcakes more aromatic. This also adds a delightful crunch that contrasts beautifully with the moist cupcake base.

Using room temperature butter and eggs is crucial for achieving the right texture. It helps emulsify the ingredients more effectively, creating an airy batter. If you forget to take out your eggs ahead of time, simply place them in a bowl of warm water for about 5–10 minutes. This little trick can save you time and ensure your cupcakes come out fluffy.

Baking Tips for Perfect Cupcakes

When filling your cupcake liners, aim for about two-thirds full to allow room for rising without spilling over. I recommend using an ice cream scoop for even portioning, which helps maintain a uniform size across your batch. This makes for better presentation and even baking, as similarly sized cupcakes cook at the same rate.

Baking time can vary slightly depending on your oven, so keep an eye on them starting at the 18-minute mark. Look for a slight golden edge and a clean toothpick test to confirm doneness. If they seem to be browning too quickly, you can place a piece of foil loosely over the top to prevent over-browning while they finish baking.

Ingredients

Gather all your ingredients before you start for a smooth baking experience.

For the Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
1 cup mixed dried fruits (raisins, apricots, etc.)
½ cup chopped walnuts or pecans

For the Frosting

½ cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Make sure to measure your ingredients precisely for the best results.

Instructions

It's essential to follow each step carefully for the perfect cupcakes.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.

Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.

Fold in Fruits and Nuts

Gently fold in the chopped dried fruits and nuts into the batter.

Fill Cupcake Liners

Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.

Bake

Bake in the preheated oven for 20 minutes or until a toothpick inserted comes out clean. Let them cool completely.

Prepare the Frosting

In a medium bowl, beat the softened butter and powdered sugar until smooth. Mix in the milk and vanilla extract until fluffy.

Frost the Cupcakes

Once the cupcakes are cool, frost them generously with the prepared frosting.

Enjoy your delicious Fruit and Nut Cupcakes with family and friends!

Pro Tips

For an extra flavor boost, consider adding a pinch of cinnamon or nutmeg to the batter. This enhances the warmth of the nuts and fruits, creating a cozy aroma while baking.

Frosting Insights

Achieving a creamy and fluffy frosting is all about the method. Start by beating the softened butter until it’s pale and fluffy, which may take about 3 minutes. This aeration is key for a light texture. Gradually add the powdered sugar while mixing on low to avoid a sugar cloud. Adding milk too quickly can make it too runny, so incorporate it gradually until you achieve your desired consistency.

If you want to elevate the frosting further, consider adding citrus zest, such as lemon or orange, for a fresh twist that complements the richness of the fruit and nut cupcakes. A sprinkle of salt can also help enhance the sweetness, making the frosting taste more balanced.

Storage and Make-Ahead Options

These cupcakes are great for making ahead of time. You can bake them one or two days in advance and store them at room temperature in an airtight container, which helps maintain their moisture. Hold off on frosting them until the day of serving; this keeps the frosting beautiful and prevents it from getting too soft or melting at room temperature.

If you have leftover cupcakes, they can be frozen for up to three months. Just ensure they are completely cool, then wrap each cupcake tightly in plastic wrap and place them in an airtight container. When you're ready to enjoy them, thaw overnight in the refrigerator or for a couple of hours at room temperature.

Questions About Recipes

→ Can I use fresh fruits instead of dried ones?

Yes, you can use fresh fruits, but make sure to adjust the quantity and moisture level so the cupcakes don’t become too soggy.

→ How should I store the cupcakes?

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cupcakes?

Absolutely! Freeze them before frosting for up to 2 months. Just ensure they are well wrapped.

→ What can I use instead of eggs?

You can substitute eggs with applesauce, mashed bananas, or a commercial egg replacer in a 1:1 ratio.