These colorful Fruit Tart Cupcakes take everything you love about a classic fruit tart or fruit pizza with a soft base, creamy frosting, and fresh fruit, and turn it into a fun handheld dessert! The vanilla-scented cupcakes are light and tender, pairing beautifully with the whipped cream cheese frosting and juicy, chopped fruit on top.
I was inspired to make these after a trip to our favorite local café, where my daughter and I shared a fresh fruit tart. These are even better! No cookie crust here, just a soft cupcake base that stays fluffy and moist. Customize the toppings with your favorite fruits and serve them fresh for parties, showers, or a sweet weekend treat.
Ingredients
- Butter – You can use salted or unsalted butter in this recipe.
- White granulated sugar
- Egg whites – Save the yolks for another recipe.
- Sour cream – Use full-fat sour cream to reduce the chance of curdling.
- Milk – Whole milk will give you the richest cupcakes, but any milk wll work.
- Vanilla extract – You can use pure or artificial vanilla.
- All-purpose flour
- Baking soda
Frosting:
- Cream cheese – I use full-fat cream cheese. I tried the recipe with low-fat cream cheese and I was disappointed with the results.
- Butter – Use unsalted butter for the icing. I do add a wee pinch of salt to the frosting though.
- Powdered sugar – You don’t need to sift it first.
- Vanilla extract – Artificial or pure is fine.
- Heavy cream – You can use milk if you don’t want to buy cream just for this recipe.
- Assorted fruits
How To Make “Fruit Pizza” Cupcakes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 400°F. Line a 12-cup muffin pan with paper cupcake liners and lightly spritz with non-stick baking spray to help the cupcakes release easily after baking.
In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy. Add the egg whites and beat until smooth. Stir in the sour cream, milk, and vanilla until just combined.
In a separate bowl, whisk together the flour and baking soda. Slowly add the dry mixture to the wet mixture, mixing just until no streaks of flour remain. A rubber spatula is great here for folding everything together without overmixing.
Scoop the batter into the lined muffin pan, filling each cup about three-quarters full. A large cookie scoop works perfectly to keep them uniform.Bake at 400°F for 5 minutes. Then, without opening the oven, reduce the heat to 350°F and bake for another 9 minutes. The cupcakes are done when the centers spring back lightly, and a toothpick inserted comes out clean. Cool the cupcakes completely on a wire rack before decorating.
Make the Frosting
In a clean mixing bowl, beat the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla and continue beating until well combined. Slowly add the heavy cream, one tablespoon at a time, until the frosting is fluffy and spreadable.Use a piping bag or an offset spatula to frost the cooled cupcakes.
Decorate with Fruit
Top each cupcake with chopped fruit, arranging the pieces in colorful patterns. Use at least three different fruits for the prettiest presentation. These cupcakes are best served within a few hours of decorating to keep the fruit fresh and vibrant.
Chef Jenn’s Tips
- Use firm, ripe fruit that will hold its shape. Avoid overly juicy fruits like watermelon.
- If you’re prepping in advance, wait to top the cupcakes with fruit until just before serving.
- Store any leftover frosted cupcakes in the fridge for up to 2 days, but add fresh fruit just before serving for the best look and texture.
Recommended
Serving Suggestions
These cupcakes make a sweet and refreshing end to any summer meal or brunch spread. Serve them with iced tea, lemonade, or coffee for a fun twist on dessert.
Storage
Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 2 days. Once frosted and topped with fruit, they should be refrigerated and eaten within 24 hours. If you want to make them ahead, frost them and store them in the fridge, then add the fruit right before serving.
Fruit Tart Cupcakes
Equipment
Ingredients
- ½ cup butter softened
- ¾ cup white granulated sugar
- 2 egg whites
- ¾ cup sour cream
- ¼ cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking soda
Frosting:
- 8 ounces cream cheese softened
- ¼ cup butter softened
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
- 2 tablespoons heavy cream
- 1 cup strawberries blueberries, raspberries, grapes, kiwi, mango, blackberries, oranges, peaches, chopped into small bite-sized pieces.
Instructions
- Preheat the oven to 400°F. Line a muffin pan with paper cupcake liners.
- In a large bowl, cream the butter and sugar with electric hand beaters, or use a stand mixer, until light and fluffy. Add the egg whites and beat until smooth. Beat in sour cream, milk, and vanilla extract.
- In a separate bowl, whisk together the flour and baking soda. Add to the wet ingredients and mix until just combined.
- Scoop the batter into the prepared liners, filling each ¾ full. Bake at 400°F for 5 minutes, then reduce heat to 350°F and bake for another 9 minutes. Cool completely.
- In a medium bowl, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla, then mix in heavy cream until fluffy.
- Frost the cooled cupcakes. Top with chopped fruit and serve immediately.
Notes
Chef Jenn’s Tips
- Use firm, ripe fruit that will hold its shape. Avoid overly juicy fruits like watermelon.
- If you’re prepping in advance, wait to top the cupcakes with fruit until just before serving.
- Store any leftover frosted cupcakes in the fridge for up to 2 days, but add fresh fruit just before serving for the best look and texture.