[X]

Home > Recipes > Ambrosia Cupcakes

Ambrosia Cupcakes Recipe

Ambrosia Cupcakes Recipe photo by Taste of Home

Read reviews (16)

Rate recipe

These unbeatable Ambrosia Cupcakes are loaded with flavor. Pineapple, apricot, coconut...your taste buds will be dancing! The addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Yum! —Zan Brock, Jasper, Alabama

[X]

Rate Ambrosia Cupcakes Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ambrosia Cupcakes Recipe

Prep: 25 min. Bake: 20 min./batch + cooling

Yield: 36 Servings

20 20 40

Ingredients

1/2 cup butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
5 eggs, separated
1 teaspoon rum extract
1/2 cup sour cream
1/2 cup apricot nectar
1/4 cup pineapple preserves
1/4 cup apricot preserves
2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup chopped pecans
FROSTING:
1/2 cup butter, softened
1 package (3 ounces) cream cheese, softened
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/4 cup pineapple preserves
1/4 cup apricot preserves
3-3/4 cups confectioners' sugar
1 cup flaked coconut
36 maraschino cherries with stems

Directions

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in extract.
In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended.
Frost cupcakes; sprinkle with coconut. Garnish with cherries. Yield: 3 dozen.

Originally published as Ambrosia Cupcakes in Taste of Home's Cupcake of the Week Newsletter , p3/9/09

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Ambrosia Cupcakes

Ambrosia Cupcakes

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 16 reviews

Sort Reviews:

Reviewed on Apr. 05, 2012 by patsandima

Everyone loved these! They smell and taste wonderful. I was careful folding in the egg whites, but even so, the cupcakes did not rise very high.........just even with the papers holding them. Still they were light, moist, and delicious!!! Lots of work, but very much worth it.

Reviewed on Dec. 04, 2011 by jkozosky

Fabulous cupcake! Something different but very delicious and moist! Since it makes so many cupcakes, didn't really seem to be too expensive to me. I guess if you don't like baking (too many ingredients) you could go to a bakery or use a cake mix. If there is too much fat, eat less. Or go to the Cooking Light site. Stop whining and enjoy life or let us enjoy a great cupcake if you don't want to.

Reviewed on Nov. 18, 2011 by shalerdee

I could not stop laughing when I read your post....

That just goes to show you...One person's idea of baking is gathering all the ingredients and putting them together for that end, delicious product; while another person cannot imagine doing anything more than opening a box, dumping a mix in a bowl, adding a couple of ingredients, and turning a mixer on. We are all different when we describe baking.

Reviewed on May. 22, 2011 by PpprmintPattie

Ambrosia cupcakes are my "new" favorite cupcake! Takes some time to make but it is well worth it....especially if you want bragging rights for the tastiest cupcakes at the party ;)

Reviewed on Mar. 31, 2011 by NURSE77

to the person who complained about too many ingredients--apparently you have no desire to cook so get out of the kitchen. Grab a box of cake mix and pre-made frosting and go to town.

Reviewed on Nov. 02, 2010 by MS LISA

Excellent recipe! Would not change a thing about it. And, for the people constantly boring me with their ''fat and calorie" blurb. Please, please go to the many websites that offer low-cal

baking and stop criticizing recipes on Taste of Home. If you look at the ingredients, and it doesn't suit your needs, move on. A review is what it means, make the recipe, give a review, don't just add up sugars. fats and calories. Stop boring everybody to tears doing that.

Reviewed on Apr. 18, 2010 by noraroberts

Absolutely delicious. Moist, tender, flavorful. These cupcakes are to die for

Reviewed on Mar. 16, 2010 by kmplumhoff

These were fabulous, a real treat. Took them to a potluck & had to email the recipe to nearly the entire group!

Reviewed on Mar. 31, 2009 by zucchini lady

I made this in a 13x9x2" baking pan- was for our last "pot luck" dinner at our park - was a huge success and so tasty! had several request for the recipe - will definately be in my "favorites" box!

Reviewed on Mar. 16, 2009 by 38Amelia

The cupcakes were delicious but very rich. I took them to where I work which is an independent facility and the residents loved them too. I would make them again.

View all >