These Frozen Fruit Salad Cupcakes are a delicious, light treat that’s full of creamy fruit. This easy no bake dessert is perfect for feeding a crowd.
If you enjoy these frozen cupcakes you might also like these Strawberry Banana Frozen Yogurt Cupcakes or these Ultimate Ice Cream Chocolate Cupcakes.
My Family Loves Frozen Fruit Salad
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!
Are Frozen Fruit Salad Cupcakes Easy To Make?
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. 😉
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Frozen Fruit Salad Cupcakes
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 22-24 Cupcakes
- Category: Dessert
- Method: Freezer
- Cuisine: American
Description
Ready for the perfect springtime dessert? Frozen fruit salad cupcakes are made up of cherries, bananas, and pineapples suspended in a creamy, frozen filling topped with a dollop of whipped cream.
Ingredients
- 12 oz Cool Whip, thawed
- 14 oz can sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1/4 tsp almond extract
- 24 maraschino cherries, divided
- 16 oz crushed pineapple, drained
- 2–3 bananas, chopped
- Additional cool whip for garnish, if desired
Instructions
- Pour pineapple juice over bananas.
- 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.
- Mix cool whip, sweetened condensed milk, lemon juice and almond extract together.
- Add cherries, pineapple, bananas (not pineapple juice), and 2 tbsp of cherry juice from the jar to the cool whip mixture and mix well.
- Scoop mixture into cupcake pan lined with cupcake liners.
- Put cupcake pans into the freezer and allow to completely freeze.
- Garnish with whipped cream and a cherry, if desired.
Nutrition
- Serving Size: 1 Cupcake
- Calories: 120
- Sugar: 19.8 g
- Sodium: 30.2 mg
- Fat: 3.2 g
- Carbohydrates: 21.9 g
- Protein: 2.1 g
- Cholesterol: 7.6 mg
Keywords: fruit salad cupcakes, frozen fruit salad, frozen fruit salad cupcakes, fresh fruit recipes
Filed Under:
Modified from cooks.com
Enjoy!
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Do you freeze the cupcakes with the Cool a Whip and cherry on top ?
You could do it either way.
Can’t wait to make this yummy fruit salad. Thank you for sharing the recipe. Love.
Doris
I hope you enjoy them! They really are yummy!
Hi, Lindsay,
This recipe sounds amazing, & it seems to be quite refreshing. Thank-you for sharing it! 🙂
My only question: Would it be possible to use a substitution for Cool Whip? I don’t use it if at all possible for a variety of reasons. I did find some recipes for Cool Whip substitutions. So I assume they’d work in CW’s place?
I’m looking forward to trying this out the next time I plan on bringing cupcakes somewhere. 🙂
I shared my blog address, although there’s not much there at this point. When I do start it up again soon, though, would it be all right if I share this recipe with your blog address linked to it? I really like what I see here! 🙂
Yes, you can substitute homemade whipped cream for the Cool Whip, if you prefer.
Thank-you, Lindsay. 🙂
These sound delish! I’m thinking of using this recipe for baby girl’s first birthday party in a few days. I can’t stand cherries, however. :/ (Not good, since my FIL has a cherry orchard.) Anyway. I thought it’d use the raspberries you suggested above, but I was wondering if I need anything to replace the two tablespoons of cherry juice?
Thanks! 🙂 I can’t wait to make these! 🙂
You don’t need to replace it, it just flavors the mixture a bit. You could mash a few raspberries and add the juice from those if you wanted.
Lindsay,
My mom has a allergy to acidic fruits and juices, Is there other fruits or juices I could substitute here. These look fantastic.
I would think banana and mango would be a good flavor combo and I think those are lower in acidity.
would you be able to use canned fruit?
Canned fruit should be fine, just make sure to discard the juice.
How long do you leave. them out before serving? Do you complefly tbaw?
I like to serve them mostly frozen, so I set them about for about 10-15 minutes before serving.
Am I missing something here…is the pineapple juice poured over the bananas to keep them from darkening and then drained before adding the bananas to the other ingredients? This sounds so tasty…will try it soon.
Yes, you are correct. The pineapple juice is used to keep the bananas from browning, then discarded.
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?
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!