Frozen Fruit Salad Cupcakes

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.

A Frozen Fruit Salad Cupcake topped with a cheery on pink napkin

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.

A Frozen Fruit Salad Cupcake has a bite missing and a spoon next to it with scoop of frozen fruit salad

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!

A white platter with Frozen Fruit Salad Cupcakes in a line

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.

A Frozen Fruit Salad Cupcake topped with a cheery has been cut in half so you can see the fruit in the center

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. 😉

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
Frozen Fruit Salad Cupcakes on pink napkin

Frozen Fruit Salad Cupcakes

  • Author: Lindsay
  • Prep Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 22-24 Cupcakes
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


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.


  • 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
  • 23 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 pan 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.


  • 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: frozen fruit salad, fruit salad dessert, fruit salad as dessert, fruit salad for dessert, no bake dessert, no bake desserts, easy no bake desserts, no bake dessert recipes

Filed Under:

Modified from


This post may contain affiliate sales links. Please read my disclosure policy.

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

  1. Michelle

    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! 🙂

  2. Melissa

    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.

  3. Fritz Mizell

    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.


      I like to serve them mostly frozen, so I set them about for about 10-15 minutes before serving.

  4. Joanne

    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.

  5. J.C.

    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!

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29