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Holiday Fruit Cupcakes with Rum Buttercream Frosting

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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 28
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Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.
By Betty Crocker Kitchens
Updated Aug 8, 2011
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Ingredients

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
Make With
Gold Medal Flour

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don't want to purchase 3 different types of dried fruit, purchase 2, and use 3/4 cup of each.
  • tip 2
    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

330 Calories, 12g Total Fat, 2g Protein, 53g Total Carbohydrate, 42g Sugars

Nutrition Facts

Serving Size: 1 Cupcake
Calories
330
Calories from Fat
110
Total Fat
12g
18%
Saturated Fat
4 1/2g
22%
Trans Fat
1g
Cholesterol
15mg
4%
Sodium
140mg
6%
Potassium
110mg
3%
Total Carbohydrate
53g
18%
Dietary Fiber
1g
4%
Sugars
42g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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