Fruit Basket Cupcakes

The original recipe for this came from a cookbook for toddlers and kiddos. I can't remember the name of it. Anyhoo. These are supposed to be carrot cupcakes, but due to a carrot shortage in my veggie drawer they turned into what I'm calling "fruit basket cupcakes". All the ladies at my Thursday bible study loved them, and I personally am having a hard time not eating the rest. Enjoy!


Fruit Basket Cupcakes

Ingredients:
2 cups all-purpose flour
2 cups sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 cup minced dried apricots
1 cup chopped dried apples
1 mashed banana
3/4 cup thawed whole cranberries
1 cup vegetable oil
4 eggs, slightly beaten


1. Preheat oven to 325F. Grease or paper-line 2 12-cup muffin tins.

2. In a medium bowl mix the fruit until well combined. In a large bowl, combine flour, sugar, baking powder, baking soda, salt and cinnamon. Add the fruit, oil and eggs; beat until combined.

3. Pour batter into prepared cupcake tins and bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Cool before serving.



I got 48 mini cupcakes and 12 regular cupcakes out of this. I frosted them with buttercream frosting when they were cool. Heavenly! I also used a gluten-free flour blend and didn't have to add any additional liquid. If you want to make these with carrots, add 3 cups of finely shredded carrots instead of the apples, apricots, cranberries and banana.