Best 2 Holiday Fruit Cupcakes With Rum Buttercream Frosting Recipes
Indulge in a delightful culinary journey with our enticing Holiday Fruit Cupcakes adorned with Rum Buttercream Frosting. These delectable treats are a symphony of flavors, textures, and aromas that will tantalize your taste buds and transport you to a realm of pure bliss. The moist and fluffy cupcakes, studded with a medley of juicy fruits, provide a perfect canvas for the velvety smooth Rum Buttercream Frosting, which adds a touch of sophistication and warmth. Prepare to be captivated by this irresistible combination, perfect for festive gatherings, special occasions, or simply as a sweet indulgence. Let's embark on a culinary adventure and explore the detailed recipes that will guide you in creating these exquisite Holiday Fruit Cupcakes with Rum Buttercream Frosting.
Check out the recipes below so you can choose the best recipe for yourself!
HOLIDAY CUPCAKES
Steps:
- For the cupcakes:
- Bake according to package instructions for cupcakes, adding 1/2 teaspoon peppermint extract to batter and substituting white cranberry juice for water.
- For the Peppermint White Hot Chocolate "CUP" cakes:
- Fill a zip top bag with icing. Snip a small corner of the bag and pipe icing onto each cupcake to look like whipped cream on top of the "cup".
- To add peppermint "handle" for the "cup":
- Poke a small hole in the side of each cupcake using a chopstick or tooth pick and fill the hole with royal icing. Insert one end of the "U" shape candy cane piece into hole and the other end into the icing to make your "cup" cake. Sprinkle with crushed candy cane pieces.
- For the Snowman Cupcakes:
- Using a butter knife or spatula, lightly frost the cupcakes.
- Flatten a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the first half flat on the first marshmallow to form a torso then the second on it's side for a head. Thread a pretzel stick or toothpick through the bottom to secure marshmallows and stick into cupcake top.
- Use royal icing to attach cake decorating dots as eyes and buttons. Add a wedge cut from an orange slice candy for a nose.
- For the Reindeer Cupcakes:
- Using a butter knife or spatula, lightly frost each cupcake.
- Break the pretzels in half, and insert into the top of each cupcake for antlers. Use blue candy covered chocolates to make eyes. Cut fruit by the foot to make a mouth and place the red gumdrop in the center for the nose.
- With a hand mixer, beat the egg whites with the lemon juice or extract until frothy. Add the sifted powdered sugar and beat on low speed until combined, smooth, and shiny. Turn to high and beat approximately 5 minutes until stiff and glossy. Add food coloring, if desired, and transfer to a pastry bag to pipe onto cookies or cakes.;
RUM CUPCAKES WITH COCONUT FROSTING
Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
- In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
- Frost cooled cupcakes. Sprinkle tops with coconut.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g
Tips:
- For a moist and flavorful cupcake, use fresh fruit and citrus zest in the batter.
- Do not overmix the batter, as this can result in tough cupcakes.
- Fill the cupcake liners only 2/3 full, as they will rise during baking.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a smooth and creamy frosting, use softened butter and cream cheese.
- Gradually add the powdered sugar to the frosting, mixing well after each addition.
- Flavor the frosting with rum extract and a splash of rum for a boozy twist.
- Pipe or spread the frosting onto the cooled cupcakes.
- Top the cupcakes with additional fruit or sprinkles for decoration.
Conclusion:
These holiday fruit cupcakes with rum buttercream frosting are a delicious and festive treat perfect for any special occasion. With their moist and flavorful cupcake base, topped with a smooth and creamy frosting, these cupcakes are sure to be a hit. Whether you're hosting a holiday party or simply looking for a sweet treat to enjoy, these cupcakes are sure to satisfy your cravings. So, gather your ingredients, preheat your oven, and let's get baking!
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