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An overhead view of a dozen mini fruit pizza cupcakes arranged on a white parchment-lined baking sheet. Each cupcake has a white frosting base topped with a colorful assortment of chopped fresh fruit, including strawberries, blueberries, kiwi, mango, and red grapes.

Fruit Tart Cupcakes

Chef Jenn
These Fruit Pizza Cupcakes are soft, moist vanilla cupcakes topped with tangy cream cheese frosting and fresh seasonal fruit. A fun, handheld twist on a fruit tart or fruit pizza — perfect for parties and sunny days.
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Prep Time 45 minutes
Cook Time 13 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 331 kcal

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.

Nutrition

Serving: 1cupcakeCalories: 331kcalCarbohydrates: 31gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 62mgSodium: 212mgPotassium: 95mgFiber: 1gSugar: 22gVitamin A: 744IUVitamin C: 7mgCalcium: 48mgIron: 1mg
Keyword Cream Cheese Frosting Cupcakes, Fruit Pizza Cupcakes, Fruit Tart Cupcakes, Summer Fruit Dessert
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