About This Fruity Frozen Cupcakes Recipe
Baked goodies are a crowd favorite, but let’s admit it, the entire process can be too much sometimes. So when you need to satisfy your sweet tooth without putting in too much effort, this fruity frozen cupcake recipe will come to your rescue!
I don’t know you, but I can’t go a day without eating fruit. Apart from the fact that they’re healthy, there are so many ways you can enjoy different fruits, be it by themself or added to different recipes — like this one!
Coconut cream is the other star ingredient in our recipe. It has a rich and thick consistency and has long been a staple ingredient in Asian cuisines, often used to prepare delicious savory as well as sweet dishes.
In our recipe, the creamy texture and rich coconutty flavor combined with the fat content of coconut milk make these fruity frozen cupcakes more satisfying while keeping you full for longer.
These effortless no-bake desserts are the best tiny treats to keep in your freezer. And one batch makes so many, they’re perfect for feeding a small crowd. You just need to use an airtight container to keep them fresh in your freezer.
You can serve them as they are or garnish them with whipped cream and more fruit — the perfect frozen snack on a hot day.
These little cupcakes are so easy to make, the difficult part will be waiting for them to be frozen enough before scarfing them down!
What You Need for This Fruity Frozen Cupcakes Recipe
- Fruit: I have used strawberries, blueberries, and mango for this recipe to incorporate different colors and textures, but feel free to add any of your favorite fruits.
- Coconut cream: Its creamy texture, rich coconut flavor, and fat content make these fruity frozen cupcakes even more satisfying.
- Coconut cream: I have used coconut cream for its richness and creaminess, but you may also substitute it with full-fat yogurt.
- Fruit: While fresh fruit is preferred, you can also substitute them with fruit compote or jam.
For how long can I keep these fruity frozen cupcakes in the freezer?
Store the fruit cupcakes in an airtight container in the freezer and they’ll keep for 2-3 weeks.
Fruity Frozen Cupcakes
Simple yet scrumptious, these lightly sweetened fruity cupcakes are the perfect frozen snack to have on a hot day.
Yield: around 12-15 cupcakes, depending on the size of the liners, or silicone baking cups
How To Make Fruity Frozen Cupcakes Step By Step
Line a mini-muffin tin with paper liners or use mini silicone baking cups.
Cut the fruit into small pieces.
Scoop a teaspoon of coconut cream into each prepared cupcake liner or silicone baking cup.
Place a few pieces of fruit on top of the coconut cream, and then fill the cups with the remaining coconut cream.
Place the fruity cupcakes in the freezer to set for at least 2 hours before serving. Enjoy!
- I usually use paper muffin cups to make these little frozen cupcakes, but some time ago, I bought silicone baking cups, and I think they are perfect for this recipe and make the sweets look prettier.
- As I like my treats not too sweet, I did not add any sweetener, but if you want them sweeter, you may add any sweetener of your choice into the coconut cream, like agave syrup, maple syrup, or coconut sugar.
- If the frozen cupcakes are too frozen, defrost in the microwave for 10 seconds before eating.