Frozen Fruit Salad Cupcakes
Ready for the perfect springtime dessert? Frozen fruit salad cupcakes are made up of cherries, bananas, and pineapples suspended in a creamy, frozen filling topped with a dollop of whipped cream.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 16 oz crushed pineapple drained (reserve the juice)
- 2.5 count bananas chopped
- 12 oz Cool Whip thawed
- 14 oz sweetened condensed milk
- 0.25 cup fresh lemon juice
- 0.25 tsp almond extract
- 12 count maraschino cherries quartered
- Additional Cool Whip for garnish, if desired
- Additional cherries for decorating, if desired
Instructions
Preparation Steps
- Prepare two cupcake pans with cupcake liners. Set aside.
- Pour reserved pineapple juice over the bananas. Set aside.
- Gently fold Cool Whip, sweetened condensed milk, lemon juice and almond extract together. Be careful not to over mix.
- Add the cherries, pineapple, bananas (drain the pineapple juice and discard the juice), and 2 tablespoons of cherry juice from the jar to the Cool Whip mixture and stir to combine.
- Divide the mixture evenly between the cupcake liners and put in the freezer until completely frozen, 3-4 hours.
- Remove cupcakes from the pan and garnish with whipped cream and a cherry, if desired.
Notes
Ensure Cool Whip is thawed before mixing. For best results, allow cupcakes to freeze for a full 3-4 hours.