Fruit Cocktail Cupcakes Recipe

Name: Fruit Cocktail Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 2 cups Flour; 1-3/4 cup Sugar; 2 teaspoons Baking Soda; 2 whole Eggs; 16 ounces, weight Canned Fruit Cocktail; FOR THE ICING:; 1 stick Butter; 1 cup Sugar; 1 Tablespoon Flour; 1 cup Milk; 1 teaspoon Vanilla; 12 ounces, weight Sweetened, Flaked Coconut

Servings: persons

FOR THE CAKE:
2 cups Flour
1-3/4 cup Sugar
2 teaspoons Baking Soda
2 whole Eggs
16 ounces, weight Canned Fruit Cocktail
FOR THE ICING:
1 stick Butter
1 cup Sugar
1 Tablespoon Flour
1 cup Milk
1 teaspoon Vanilla
12 ounces, weight Sweetened, Flaked Coconut

1
For the cake:
2
Preheat the oven to 350u00b0F.
3
Combine all of the ingredients by hand in a large bowl. Scoop the batter into lined cupcake pans and bake at 350u00b0F for 20-25 minutes.
4
For the icing:
5
Combine the butter, sugar, flour, and milk in a saucepan and bring to a boil. Simmer for 10 minutes, mixture will darken slightly and thicken. Then remove the pan from the heat and stir in the vanilla and coconut.
6
Allow the icing to cool and spread on the cooled cupcakes.
7
This is my cousin's recipe.

837

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: FOR THE CAKE:, 2 cups Flour, 1-3/4 cup Sugar, 2 teaspoons Baking Soda, and more.

Yes, Fruit Cocktail Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Fruit Cocktail Cupcakes

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