Frozen Fruit Salad Cupcakes
Delicious and guilt-free frozen fruit salad cupcakes that are perfect for warm weather gatherings or meal prep. These vibrant, fruity delights offer a creamy texture with fresh fruit flavors, making them a healthy dessert option.
Ingredients
Main Ingredients
- 1 can Crushed pineapple Drain and save juice for later use.
- 2 medium Bananas Chopped into bite-sized pieces.
- 1 container Cool Whip Fully thawed for easy mixing.
- 1/2 cup Sweetened condensed milk Enhances sweetness and creaminess.
- 2 tablespoons Fresh lemon juice For balance and zest.
- 1 teaspoon Almond extract Adds a subtle nutty flavor.
- 1/2 cup Maraschino cherries Quartered for decoration and mixing.
- additional as needed Cool Whip for garnish For added fluffiness.
- additional as needed Cherries for decorating Makes it visually appealing.
Instructions
Preparation
- Gather all your ingredients, ensuring the Cool Whip is fully thawed for easy mixing.
- Drain the crushed pineapple, saving the juice for potential later use.
- Chop the bananas into small, bite-sized pieces.
- Quarter the maraschino cherries for decoration and mixing.
Cooking/Assembling
- In a large bowl, combine the drained crushed pineapple and chopped bananas.
- Add the thawed Cool Whip, sweetened condensed milk, and lemon juice. Stir gently until fully incorporated.
- Fold in the almond extract and chopped maraschino cherries, being careful not to overmix.
- Portion the mixture into cupcake liners placed in a muffin tin, filling them evenly.
Freezing/Serving
- Place the muffin tin in the freezer for at least 4 hours or until fully solid.
- Once set, remove the cupcakes from the muffin tin and place them on a serving platter.
- Garnish with a dollop of additional Cool Whip and top each cupcake with a cherry.
- Serve immediately or store for later enjoyment.
Notes
Use very ripe bananas for maximum sweetness. If you want a firmer cupcake, let them freeze for an extra hour. Store leftovers in airtight containers in the freezer for up to 3 months.