Ambrosia Cupcakes Recipe
Ambrosia Cupcakes Recipe photo by Taste of Home

Ambrosia Cupcakes Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + cooling
MAKES:36 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 20 min./batch + cooling
MAKES: 36 servings


  • 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
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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 2009, p3/9/09

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Reviewed Apr. 26, 2014

"Awesome recipe! I made it into a cake last night, perfect!"

Reviewed Jun. 12, 2013

"I actually made these gluten free and loved them!!! These are awesome and well worth the work."

Reviewed Apr. 5, 2012

"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 Dec. 4, 2011

"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 Nov. 18, 2011

"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.

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