Apricot Cupcakes are the perfect mini dessert for summer! Plus, there’s no need for frosting with this light, stone fruit topping!
Upside down Apricot Cupcakes are really easy to make and they look really cute and special! The mini size fits an apricot half perfectly! I love our Simple Summer Peach & Apricot Jam so much! It helps make so many recipes! I always have a batch on standby in my fridge. So, if you decide to add the jam to the cake, it definitely makes it fruitier and more flavorful!
Now to divulge some secrets…
Ok ok, I confess, I used box cake one of the times I made these cupcakes. I’m not proud of it, but I will say it was a quick and easy solution! The thing that made it better was adding the Simple Summer Peach & Apricot Jam for sure! But, you definitely don’t have to. This is an easy peasy kinda recipe.
What makes it so easy you ask?
There are a lot of different ways you can work this recipe to make it easiest for you. Obviously, cake from scratch, with jam, and fresh apricots are the best way to go. If you don’t have the time, then go to canned apricots. If that doesn’t work, you can go to box cake and canned apricots. Whatever works. They’re still really moist and delicious and again, they look so cute!
These easy and delicious apricot cupcakes are perfect for summer! Plus, there's no need for frosting with this light, fruit topping!
- 3/4 cup butter, salted
- 1 1/2 cup sugar, white
- 2 large eggs
- 1 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup milk, whole
- 1/2 teaspoon vanilla extract
- 1/2 cup peach apricot jam (recipe in post)
- 12 small apricots, halved lengthwise to get 24 halves (or canned apricot halves)
- 1/4 cup butter, salted, melted
- 1/2 cup sugar, brown
Preheat oven to 350 degrees F and prepare a mini muffin in.
In a mixer with a paddle attachment, or using a hand mixer, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each so they are fully incorporated.
In a separate bowl, stir together the flour, salt and baking powder. Then add them to the butter mixture, alternating with the milk.
Add vanilla and mix well. Then add apricot jam and mix well.
Spoon a small amount of melted butter into each cupcake tin, just enough to grease the bottom.
Add a good coating of brown sugar over the butter and repeat to cover all tins.
Top each tin with an apricot half. Then spoon batter over stopping slightly before the top tin.
Bake for about 15-20 min. Or until a toothpick comes out with only a few crumbs. Carefully flip upside down out of tin, one by one, and serve upside down!
See our peach & apricot jam recipe in the body. You don't need the jam, but it gives the cake a great flavor. I actually used boxed cake mix and canned apricots because I was in a rush and it was still really good! I definitely would recommend cake from scratch with canned apricots, still easier but the cake flavor will be way better!