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



Total Time






2 3/4
cups Gold Medal® all-purpose flour
teaspoons baking powder
teaspoon salt
cup shortening
1 2/3
cups granulated sugar
egg whites
teaspoons vanilla
teaspoons rum extract
1 1/4
cups milk
cup finely chopped dried apricots
cup finely chopped sweetened dried pineapple
cup sweetened dried cherries or cranberries
cup chopped pecans
Rum Buttercream Frosting
cups powdered sugar
cup butter or margarine, softened
tablespoon dark rum or 1 teaspoon rum extract
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*:
    • 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.