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