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Ambrosia Cupcakes Recipe

Ambrosia Cupcakes Recipe photo by Taste of Home

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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

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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

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Reviews for Ambrosia Cupcakes

Ambrosia Cupcakes

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(11-16) of 16 reviews

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Reviewed on Mar. 10, 2009 by 38Amelia

I am trying these. I cook at a independent facility and I think the residents would love them. Will let you know what they think. Carol Athey

Reviewed on Mar. 09, 2009 by terbear40

I don't understand the complaints about fat and calories. I've started a weight loss class and you can use fat free cream cheese and sour cream but baked goods and butter go hand in hand. A cupcake well help you with portion control. Leave some out freeze the rest. Share with family, friends and neighbors. put a smile on someones face with a home baked treat.

Reviewed on Mar. 09, 2009 by Peggy97478

Wow, they sound delish BUT they have waaaaaay to much fat and calories. No thanks!

Reviewed on Mar. 09, 2009 by connie30

I agree this is an expensive recipe and requires way to many ingredients. Who has time for putting it all together?

Connie

Reviewed on Mar. 09, 2009 by GoGinger

way to expensive...

Reviewed on Mar. 09, 2009 by Mrs.I

These sound sooooo yummy. Thanks for sharing. Big Smile