Holiday Fruit Cupcakes with Rum Buttercream Frosting

Holiday Fruit Cupcakes with Rum Buttercream Frosting

Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

28

cupcakes

Cupcakes
2 3/4
cups Gold Medal® all-purpose flour
3
teaspoons baking powder
1/2
teaspoon salt
3/4
cup shortening
1 2/3
cups granulated sugar
5
egg whites
2
teaspoons vanilla
2
teaspoons rum extract
1 1/4
cups milk
1/2
cup finely chopped dried apricots
1/2
cup finely chopped sweetened dried pineapple
1/2
cup sweetened dried cherries or cranberries
1/2
cup chopped pecans
Rum Buttercream Frosting
6
cups powdered sugar
2/3
cup butter or margarine, softened
1
tablespoon dark rum or 1 teaspoon rum extract
3
to 4 tablespoons milk
Decorations, if desired
Additional dried apricots, pineapple, cherries or cranberries
Additional pecans
  1. Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  2. In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
  3. Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  4. Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  5. In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.
Makes 28 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don't want to purchase 3 different types of dried fruit, purchase 2, and use 3/4 cup of each.
If frosting is too thick, beat in more milk, a few drops at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 330
    • (Calories from Fat 110),
  • Total Fat 12g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 1g),
  • Cholesterol 15mg;
  • Sodium 140mg;
  • Total Carbohydrate 53g
    • (Dietary Fiber 1g,
    • Sugars 42g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 3 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 1/2 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.