Fruit Tart Vanilla Cupcakes
This post has been sponsored by Clover Stornetta Farms, and all opinions expressed here are my own.
Fruit Tart Vanilla Cupcakes are tender vanilla cupcakes filled with pastry cream, and topped with whipped cream and fresh fruit.
Here we are, the first week of April, and Easter is already over. That hasn’t stopped my urge to do spring baking because spring has only just begun! My birthday is this month too, and normally I bake myself some sort of birthday treat.
These fruit tart cupcakes would be the perfect cupcakes for a spring birthday, so quite possibly these are an early birthday gift to myself.
I normally go for chocolate, but I would bypass chocolate for these cupcakes any day. 🙂
There are (4) delicious components to these fruit tart cupcakes:
- light, fluffy vanilla cake
- creamy vanilla bean pastry cream
- fresh whipped cream
- fresh fruit for decorating
Every one of these components are what make these cupcakes so special! The cupcakes are filled with pastry cream to give them the full fruit tart effect, and they’re topped with fresh whipped cream and decorative fresh fruit to make them look so festive and perfect for spring.
I needed some quality ingredients to make these delicious cupcakes, and I was in good hands with Clover Stornetta Farms. I used their milk, butter, eggs, and heavy whipping cream for these cupcakes, which is a big reason why they turned out as perfectly as they did. Quality is key, after all. 🙂
I trust Clover because Clover milk comes from family farms in Sonoma and Marin counties that go through great measures to ensure that the cleanest milk possible is delivered. The numbers don’t lie — check them out here.
Clover’s quality goes even further with it’s North Coast Excellence Certified (NCEC) program. This program was established by Clover to set standards for family-owned dairies to follow sustainable agriculture practices and tend small herds on spacious ranches where the cows are healthy and treated well. The cows are not given the synthetic growth hormone rBST, which is very important to me. For more about the NCEC program, click here.
I also love that Clover goes to great lengths to ensure that the cows are treated humanely. In fact, Clover was the first U. S. dairy to be certified by the American Humane Society in November of 2000 for their animal welfare program, American Humane Certified. Click here to read more!
Now, let’s discuss these cupcakes. I adapted this vanilla cupcake recipe from my Red Velvet Cheesecake Cupcakes recipe, and I’m so happy with how light and fluffy they are. I’ll be using them as the base for many recipes to come, so be warned. 🙂
When I have recipes like this that have multiple components, I like to break them up to make the process a lot easier.
For starters, I made the pastry cream two days in advance as it needs at least several hours to cool at room temperature and chill in the fridge.
The cupcakes can also be made up to a day ahead, so that the day you plan to serve them, all you have to do is fill them with the pastry cream, frost them, and decorate them.
To fill the cupcakes, I used a paring knife and cut out a circle a little over an inch wide out of the top of the cupcake. The knife was at an angle, and I stopped about a 1/2″ from the bottom of the cupcake — we don’t want a hole in the bottom so the filling runs out.
Fill the cupcake with about a teaspoon of pastry cream, then cut the pointed end off of the piece of cake that you removed from the center so that you can place the top over the pastry cream filling. From there, whip your cream and frost each cupcake with about a tablespoon or so of the whipped cream.
From there, it’s time for the fun part — decorating! I piped a border of fresh whipped cream around the edges of each cupcake and filled them with sliced kiwi, strawberries, an orange segment, and a bit of blackberry.
You can use any type of fruit and get as creative as you like with the decorations. This is a great place to let the kids help, too. 🙂
Classic fruit tarts are always finished with apricot or red currant jam brushed over the fruit to make it glossy and help preserve the fruit.
I heated a couple of tablespoons of apricot jam with about 1 tablespoon of water to thin it out, and brushed the fruit with it.
These Fruit Tart Vanilla Cupcakes are the epitome of spring with bright colors, fresh flavors, and light texture. They’re perfect for baby showers, Mother’s Day, and any type of spring and summer entertaining. Just be ready for your guests to ooh and aah over their beauty. These cupcakes are what spring dessert is all about. 🙂
To find out even more about Clover Stornetta Farms, click here to like their Facebook page!
For the pastry cream:
For the cupcakes:
For the whipped cream:
For the fruit topping:
Prepare the pastry cream:
Prepare the cupcakes:
Prepare the whipped cream:
Decorate the cupcakes:
Serving Size: 1
Amount Per Serving: Calories: 424 Total Fat: 27g Saturated Fat: 16g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 132mg Sodium: 195mg Carbohydrates: 41g Fiber: 1g Sugar: 27g Protein: 6g