Frozen Fruit Salad Cupcakes

So a few weeks ago after my nieces’ final basketball games of the season, my family went to an ice cream place for lunch. Though their main offering is ice cream they also have sandwiches, salads and such. My sister-in-law was raving about their frozen fruit salad and how we all had to try it.


So I tried it and was surprised at just how awesome it was! How had I never heard of this before?!? So of course I had to try and come up with my own version.


Though I had never heard of frozen fruit salad, I googled and learned that it is actually something that a lot of people make. Kind of a traditional thing for some families. Who knew?!? And I have to say I think it’s perfect for the upcoming Easter holiday. It could compliment a meal or easily be a dessert. I even think it could replace actual cupcakes for a birthday if someone’s not into cake. There’s just so many reasons you could make these! And with a super cute little whipped cream swirl and cherry on top, what’s not to love? They are just SO cute!


Made with whipped cream, sweetened condensed milk and a few fruits (pineapple, banana and cherries, to be exact), they are also easy to make. An easy, no-bake treat. So light and sweet it will satisfy those that prefer things less sweet as well as those that really like sweet. The fruit adds just the right amount sweetness and flavor without being too much. Truly perfect for a beautiful spring or summer day.


The hubs and I are addicted. He actually smothered his in chocolate sauce the other night when we had them as dessert. I personally like it just the way it is. It has two of my favorite fruits – pineapple and banana – and I don’t need anything to distract from their awesomeness. The only problem is that I find myself wanting to eat all of them! One is not enough! Good thing the recipe makes about 20 of them. ;)

Frozen Fruit Salad Cupcakes

Yield: Makes 22-24 cupcakes


1 12-oz container Cool Whip
1 14-oz can sweetened condensed milk
1/4 cup lemon juice
1/4 tsp Almond extract
1 10-oz jar maraschino cherries (with stems)
1 20-oz can crushed pineapple (drain and reserve juice)
2-3 bananas, chopped
Additional cool whip for garnish, if desired


1. Pour pineapple juice over bananas.
2. Chop cherries into fourths. I used about 12 cherries, but you can use as many as you like. Make sure you reserve enough cherries to add to the top of the cupcakes when done, if desired.
3. Mix cool whip, sweetened condensed milk, lemon juice and almond extract together.
4. Add cherries, pineapple, bananas (not pineapple juice), and 2 tbsp of cherry juice from the jar to the cool whip mixture and mix well.
5. Scoop mixture into cupcake panss lined with cupcake liners.
6. Put cupcake pans into the freezer and allow to completely freeze.
7. Garnish with whipped cream and a cherry, if desired.
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  1. That sounds really good!! What a neat idea!

  2. This looks delicious! I’d never heard of it either but I will definitely give it a try!

  3. Wow I’ve never heard of frozen fruit salad either! But I’m quite intrigued heehee – these cupcakes look adorable and all the fruit make them perfect for Spring :D

  4. This is such a nice cupcakes , and so tempting me..
    Thanks for sharing the recipes

  5. Jeanette says:

    All of your frozen deserts look amazing. How long can the cakes and fruit cups be frozen for?

  6. I have made a number of your desserts now and they have all been delicious. There have been times when I have had to research UK substitutes for the ingredients on the internet however. Only problem with this recipe is that I only like fresh cherries. I tried substituting with strawberries which didn’t work out well because of their high water content and they froze so hard. The recipe itself is lovely however. Can you suggest other fruits that could be used especially those that would add colour?

    • says:

      Hi Rachel! I’m so glad you enjoy the recipes – that’s awesome! :) Were the strawberries you used fresh or frozen? I’d think fresh strawberries wouldn’t have as much water. I haven’t tried any substitutes before, but I’d think maybe raspberries would be good (again, I’d use fresh ones).

  7. these are a great idea. so cute!

  8. Looks like a delish treat! What can we substitute almond extract with for those who suffer nut allergies? By how much should I reduce the ingredients if I only have mini-cupcake pans?

    • says:

      Vanilla extract should be a good substitute. Almond is a stronger flavor, so you could use a little more vanilla. If you only have mini cupcake pans you’ll probably want to cut the recipe in half. You might also want to make sure your fruit isn’t too chunky – or you won’t be able to fit much into each mini cupcake. Enjoy them! I love this recipe!


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