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Holiday Fruit Cupcakes with Rum Buttercream Frosting

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Holiday Fruit Cupcakes with Rum Buttercream Frosting
  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 28
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Enjoy the flavor of fruitcake in a terrific, tender cupcake. Topped with rum frosting, it's a perfect holiday dessert.
Sep 8, 2011

Ingredients

  • 2 3/4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup shortening
  • 1 2/3 cups granulated sugar
  • 5 egg whites
  • 2 teaspoons vanilla
  • 2 teaspoons rum extract
  • 1 1/4 cups milk
  • 1/2 cup finely chopped dried apricots
  • 1/2 cup finely chopped sweetened dried pineapple
  • 1/2 cup sweetened dried cherries or cranberries
  • 1/2 cup chopped pecans
  • 6 cups powdered sugar
  • 2/3 cup butter or margarine, softened
  • 1 tablespoon dark rum or 1 teaspoon rum extract
  • 3 to 4 tablespoons milk
  • Additional dried apricots, pineapple, cherries or cranberries
  • Additional pecans

Steps

  • 1
    Heat oven to 350°F. Place paper baking cup in each of 28 regular-size muffin cups. In medium bowl, mix flour, baking powder and salt; set aside.
  • 2
    In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in vanilla and rum extract. On low speed, alternately add flour mixture, about one-third at a time, and 1 1/4 cups milk, about half at a time, beating just until blended. Stir in dried fruit and pecans.
  • 3
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 4
    Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  • 5
    In large bowl, mix powdered sugar and butter with spoon or electric mixer on low speed. Stir in rum and 3 tablespoons milk. Gradually beat in enough remaining milk, 1 teaspoon at a time, to make frosting smooth and spreadable. Frost cupcakes. Decorate with dried fruit and pecans.

Nutrition Information

No nutrition information available for this recipe
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