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Closeup of a frozen fruit salad cupcake with a bite taken out of it.

Frozen Fruit Salad Cupcakes

  • Author: Lindsay Conchar
  • Prep Time: 20 mins
  • Freeze Time: 3 hours
  • Total Time: 3 hours 20 minutes
  • Yield: 22-24 Cupcakes
  • Category: Dessert
  • Method: Freezer
  • Cuisine: American


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.


  • 16 oz crushed pineapple, drained (reserve the juice)
  • 23 bananas, chopped
  • 12 oz Cool Whip, thawed*
  • 14 oz can sweetened condensed milk
  • 1/4 cup fresh lemon juice
  • 1/4 tsp almond extract
  • 12 maraschino cherries, quartered
  • Additional Cool Whip for garnish, if desired
  • Additional cherries for decorating, if desired


  1. Prepare two cupcake pans with cupcake liners. Set aside. 
  2. Pour reserved pineapple juice over the bananas. Set aside. 
  3. Gently fold Cool Whip, sweetened condensed milk, lemon juice and almond extract together. Be careful not to over mix.
  4. Add the cherries, pineapple, bananas (drain the pineapple juice and discard the juice), and 2 tablespoons of cherry juice from the jar to the Cool Whip mixture and stir to combine.
  5. Divide the mixture evenly between the cupcake liners and put in the freezer until completely frozen, 3-4 hours.
  6. Remove cupcakes from the pan and garnish with whipped cream and a cherry, if desired.


  • You can also use homemade whipped cream. You’ll need 1 1/2 recipes worth to replace 12 ounces of Cool Whip.


  • 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