Fruit-fetti Cupcake with Rainbow Chip Swiss Buttercream ~ Recipe ReDux

Oh yeeaaaah! This month’s Recipe ReDux was a Cupcake Conundrum. We are definitely pro-cupcakes around here. While I have my standard go-to recipes, this challenge inspired a new redux-ed cupcake creation. During my brainstorms, I turned to my culinary counterpart—the individual responsible for eating most of what I make—my boyfriend. Meet Peter. His FAVORITE cupcake of all time is Funfetti with Rainbow Chip Icing in all its boxed and canned glory. Challenge accepted.

For this colorful cupcake, I turned to fresh, frozen and dried fruit (and a vegetable). Here is my spin on Funfetti:

Fruit-fetti Cupcake

Makes 12 cupcakes

cupcake inspired by Ellie Krieger’s Carrot Cupcakes


¾ cup cake flour
½ cup whole wheat white flour
1 tsp baking soda
¼ tsp salt
¾ cup sugar
¼ cup canola oil
2 large eggs
1 tsp vanilla extract
½ cup unsweetened applesauce
½ cup shredded carrot
½ cup blueberries, chopped
½ chopped strawberries
{Have different fruit on hand? Mix it up!}


Preheat the oven to 350 F. Line 12 muffin cups with paper liners.

Sift together flours, baking soda and salt. In a bowl or stand mixer (I use the paddle attachment), combine the sugar, oil and eggs until well mixed. Add the vanilla extract, applesauce, carrots, blueberries and strawberries to the wet mixture. Add the dry ingredients and mix until incorporated.

Fill each cupcake cup with batter. Bake for about 20 minutes or until a toothpick comes out clean. Let cool completely and then add icing.

Fruit-fetti cupcake with rainbow chip icing 

I’ve always been a classic buttercream kind of girl, but don’t love how heavy and sweet it can be. That’s when I discovered Swiss Buttercream. With a meringue base, this icing gets a good portion of its volume from egg whites (yay, protein), in addition to the sugar and butter. With the addition of finely diced dried fruit, this icing is deliciously similar to your classic rainbow chip.


Rainbow Chip Swiss Buttercream

based on recipe from Bronwen Weber/Food Network


½ cup egg whites (whites of about 4 large eggs)
¾ cup sugar
½-1 vanilla bean
1 cup unsalted butter, room temperature
¼ cup dried berries (such as blueberries and cranberries), chopped
3 dried apricots, chopped
powdered sugar (for dusting)


Dice dried apricots and berries finely. Use a light dusting of powdered sugar to separate the chopped fruit. Scrape the seeds out of the vanilla bean. Whip sugar, egg whites and vanilla bean seeds over a double boiler until the temperature is about 160 F and the sugar dissolves. Give this your full attention otherwise you may get scrambled eggs. Transfer to a stand mixer and whip into soft peaks. Then, add butter a little at a time until fully incorporated and fluffy. Add diced dried fruit until well distributed. Ice cupcakes or refrigerate and ice later.

Note: the icing may look curdled while mixing. Instead of freaking out, like me, know that it still needs more whipping. Find more Swiss Buttercream tips here.

Let’s not forget that however healthified or redux-ed, a cupcake is still a treat and should be enjoyed in moderation. 

Fruit-fetti cupcake with rainbow chip swiss buttercream

What is your favorite cupcake recipe?

Check out other recipes in this cupcake conundrum by clicking on the link below. 

13 Responses to “Fruit-fetti Cupcake with Rainbow Chip Swiss Buttercream ~ Recipe ReDux”
  1. Lillian Delvito says:

    Such a great way to lighten it up…. very nice.

  2. Creative, real-food twist on the boxed-and-dyed original!

  3. Love this fruity twist on the funfetti cake mix! I want to try out that meringue based frosting – yum!

  4. Cheryl Meyer says:

    These look delicious! Can’t wait to give your recipe a try 🙂

  5. fun idea! thanks for sharing…

  6. OK – I’m beyond impressed – this is an ultimate Recipe ReDux post: taking on boxed cupcake mix and canned icing and making it healthier and beautiful. Dare I say, you’ve succeeded! What did your boyfriend think of the result?

    • Thanks, Deanna! I’m glad you think so! Peter LOVED them. There were lots of “wows” and “this is REALLY good”. He especially loved when we put them in the fridge and the icing became a cold yodel cream filling consistency. Everyone is happy over here!

  7. Love all the healthy add-ins! Nice healthy redux!

  8. Ted says:

    Have I got to come over there and hijack these things from you! Gawd, they sound good….

  9. Looks delicious! Must try the Swiss Buttercream – have never had it but sounds wonderful.

  10. jakeair says:

    Delicious looking, Peter has really moved up from those Entenmann’s donuts !

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