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Frozen Fruit Salad Cupcakes Recipe

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4.1 from 64 reviews

  • Author: Ava
  • Total Time: 3 hours 20 minutes
  • Yield: 22 servings

Description

These Frozen Fruit Salad Cupcakes are a refreshing and delightful dessert perfect for warm days or any occasion. Made with crushed pineapple, bananas, maraschino cherries, and a creamy Cool Whip mixture sweetened with condensed milk and flavored with lemon juice and almond extract, these no-bake treats freeze into individual cupcake-sized servings. They are easy to prepare, requiring just mixing and freezing, resulting in a creamy, fruity frozen dessert with a hint of almond and a colorful presentation.

Ingredients

Fruit Mixture

  • 16 oz crushed pineapple, drained (reserve the juice)
  • 2-3 bananas, chopped
  • 12 maraschino cherries, quartered
  • 2 tablespoons cherry juice from the jar

Cream Mixture

  • 12 oz Cool Whip, thawed
  • 14 oz can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1/4 tsp almond extract

Garnish (optional)

  • Additional Cool Whip for garnish
  • Additional cherries for decorating

Instructions

  1. Prepare cupcake pans: Line two cupcake pans with cupcake liners to ready them for the mixture.
  2. Combine reserved pineapple juice with bananas: Pour the reserved pineapple juice over the chopped bananas and set aside. This helps keep the bananas from browning and adds flavor.
  3. Mix Cool Whip base: Gently fold together the thawed Cool Whip, sweetened condensed milk, fresh lemon juice, and almond extract. Mix just until combined to maintain fluffiness and avoid overmixing.
  4. Add fruit mix: Drain the pineapple juice and discard it. Add the quartered maraschino cherries, crushed pineapple, drained bananas, and 2 tablespoons of cherry juice from the jar into the Cool Whip mixture. Stir gently to combine all ingredients evenly.
  5. Freeze the cupcakes: Divide the mixture evenly among the cupcake liners. Place the pans in the freezer and freeze for 3-4 hours or until the cupcakes are completely frozen and firm.
  6. Garnish and serve: Once frozen, remove the cupcakes from the pans. Garnish with additional Cool Whip and a cherry on top if desired. Serve immediately for a refreshing treat.

Notes

  • Make sure the Cool Whip is fully thawed before mixing to ensure smooth incorporation.
  • Reserve the pineapple juice when draining crushed pineapple to add flavor and prevent banana discoloration.
  • Do not overmix the Cool Whip mixture to keep the cupcakes light and fluffy.
  • The cupcakes need to be frozen for at least 3 hours to set properly.
  • You can decorate with extra cherries or whipped cream for a festive look.
  • Store leftovers in the freezer to keep them firm and fresh.
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/frozen-fruit-salad-cupcakes-recipe/