If you are searching for a delightful and refreshing treat that combines the nostalgic flavors of a classic fruit salad with the fun and convenience of a frozen dessert, the Frozen Fruit Salad Cupcakes Recipe is an absolute must-try. These cupcakes bring together the creamy sweetness of Cool Whip and sweetened condensed milk with the vibrant burst of pineapple, bananas, and cherries, all frozen into individual portions that feel like little bites of summer joy. Whether you’re entertaining guests or simply craving a light, fruity dessert, this recipe offers a simple, cool, and colorful option that’s sure to brighten any day.

Ingredients You’ll Need

The image shows several small cupcakes arranged close together on a round silver tray, placed on a white marbled surface. Each cupcake is in a white crinkled paper cup, with a light beige cake base visible. On top, there is a thick swirl of smooth white frosting shaped like soft peaks, decorated with tiny white sprinkle balls. Each cupcake is topped with a shiny bright red cherry with its stem standing upright in the center of the frosting. The focus is on the front cupcake, with the others softly blurred in the background, creating a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is simple but key to creating the perfect balance of flavors and textures in these Frozen Fruit Salad Cupcakes Recipe delights. Each component plays a special role, from adding sweetness, creaminess, zest, to that iconic fruit salad punch of freshness and color.

16 oz crushed pineapple, drained: Provides juicy tartness and tropical fruitiness that is the backbone of the flavor.
2-3 bananas, chopped: Adds natural sweetness and a smooth, creamy texture that balances the tangy pineapple.
12 oz Cool Whip, thawed: Brings airy creaminess, making the cupcakes light and fluffy once frozen.
14 oz sweetened condensed milk: Intensifies sweetness and helps bind the fruits with the creamy base.
1/4 cup fresh lemon juice: Brightens the mixture with a touch of acidity, enhancing all the fruit flavors.
1/4 tsp almond extract: Adds a subtle nutty warmth that elevates the overall taste.
12 maraschino cherries, quartered: Injects cheerful bursts of color and a sweet, cherry flavor in every bite.
Additional Cool Whip for garnish (optional): For a pretty and creamy topping that boosts the visual appeal and texture contrast.
Additional cherries for decorating (optional): Perfect for a classic finishing touch to celebrate the cupcake’s cherry notes.

How to Make Frozen Fruit Salad Cupcakes Recipe

Step 1: Prepare Your Workspace

Start by lining two cupcake pans with cupcake liners so your Frozen Fruit Salad Cupcakes Recipe will be easy to remove and serve once frozen. This step sets the stage for a mess-free, fun assembly process.

Step 2: Treat the Bananas

Pour the reserved pineapple juice over the chopped bananas and set them aside. This simple trick prevents the bananas from browning while enhancing their flavor with a subtle pineapple sweetness, making sure your cupcakes stay fresh and vibrant.

Step 3: Mix the Creamy Base

Gently fold together the Cool Whip, sweetened condensed milk, fresh lemon juice, and almond extract. Take care to fold rather than overmix so that the mixture stays light and airy, which is key to achieving that perfect cupcake texture once frozen.

Step 4: Combine Fruits with the Cream

Next, drain the pineapple thoroughly and discard the juice. Add the quartered maraschino cherries, pineapple, bananas, and about two tablespoons of the cherry juice from the jar into the creamy mixture. Stir gently just to combine, making sure each cupcake will have beautiful, even bursts of fruit.

Step 5: Freeze the Cupcakes

Divide the mixture evenly into each cupcake liner, filling them generously. Place the pans in the freezer and let them chill undisturbed until completely frozen, about 3 to 4 hours. This step transforms the creamy fruit medley into a deliciously chilly, take-anywhere treat.

Step 6: Garnish and Enjoy

Once frozen solid, gently remove the cupcakes from the liners. Top each with a dollop of additional Cool Whip and an extra cherry if you like. This adds a charming finishing touch and extra creaminess that complements the frozen fruit salad base beautifully.

How to Serve Frozen Fruit Salad Cupcakes Recipe

The image shows a round metal tray filled with small cupcakes, each wrapped in white paper liners. Each cupcake has two main layers: a dense light pink cake base and a swirl of smooth white frosting on top. On top of the frosting sits a bright red cherry with a long thin stem. The tray is placed on a cloth with red, beige, and dark blue stripes, all set on a white marbled surface. In the background, slightly out of focus, there are small bowls holding yellow pineapple chunks and more red cherries. The lighting is soft, making the colors pop gently. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Frozen Fruit Salad Cupcakes Recipe with simple garnishes like a fresh maraschino cherry or a swirl of whipped cream for visual appeal and additional creaminess. Adding a small mint leaf or a sprinkle of toasted coconut can also bring extra freshness and texture contrast.

Side Dishes

Serve these cupcakes alongside a light summertime salad or a platter of fresh fruit for a cohesive theme. They also pair wonderfully with a refreshing iced tea or a sparkling lemonade, balancing the rich creaminess of the cupcakes.

Creative Ways to Present

Try serving your Frozen Fruit Salad Cupcakes Recipe in clear mini dessert cups for a charming layered effect, or use festive cupcake wrappers to match holiday or party themes. You can also stack them on a tiered stand for an eye-catching centerpiece at any gathering.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, keep your Frozen Fruit Salad Cupcakes Recipe in an airtight container in the freezer. This will preserve their texture and flavor for several days, making it easy to enjoy them whenever a craving strikes.

Freezing

You can freeze these cupcakes for up to two weeks. Be sure to keep them well-covered to prevent freezer burn and maintain their creamy, fruity perfection. Just thaw slightly before serving for the best texture.

Reheating

Since these are frozen treats, reheating is not recommended. Instead, allow them to soften at room temperature for about 5 to 10 minutes before enjoying. This will give you the perfect creamy consistency without melting the cupcake entirely.

FAQs

Can I use fresh fruit instead of canned pineapple?

Absolutely! Fresh pineapple adds a lovely natural sweetness and texture, but make sure to chop it finely and drain any excess juice to prevent the cupcakes from becoming too watery.

Is there a substitute for Cool Whip if I want a homemade alternative?

You can use whipped cream in place of Cool Whip, but be sure it’s stabilized whipped cream to hold up well in the freezer without becoming icy or separating.

How long do Frozen Fruit Salad Cupcakes Recipe last in the freezer?

Stored properly in an airtight container, they can last up to two weeks while maintaining their ideal flavor and texture.

Can I make this recipe dairy-free?

Yes! Simply substitute the Cool Whip and sweetened condensed milk with dairy-free alternatives like coconut whipped topping and sweetened condensed coconut milk for a delicious allergy-friendly option.

What’s the best way to remove the cupcakes from the liners?

Allow the cupcakes to sit at room temperature for a few minutes to soften slightly, then gently peel away the liner starting from the edges to keep the cupcakes intact.

Final Thoughts

This Frozen Fruit Salad Cupcakes Recipe is one of those magical desserts that looks beautiful, tastes amazing, and is incredibly easy to make. It captures the essence of fruit salad in a creamy, frozen form that’s perfect for hot days or whenever you want a light, joyful treat. I warmly invite you to try making these cupcakes soon—you might just find they become your new go-to dessert sensation for any occasion!