These Fruit Tart Cupcakes feature tender vanilla cupcakes filled with pastry cream, and topped with whipped cream and fresh fruit. They’re light, fruity, and perfect for spring and summer!

Fruit tart vanilla cupcakes on a serving board.

These Fruit Tart Vanilla Cupcakes are a spin on one of my favorite desserts — the classic French fruit tart.

These fluffy vanilla cupcakes have a moist, buttery crumb and a hint of shortcake-like density, and offer a more substantial bite than traditional airy cupcakes. They strike the perfect balance between delicate and decadent.

They’re filled with luscious pastry cream and are topped with whipped cream and an array of colorful fresh fruit to give them the full fruit tart effect. They’re so light and fresh in flavor.

Classic fruit tarts are always finished with apricot or red currant jam, which makes the fruit glossy and also helps preserve it. I’ve brushed a thin layer of apricot jam over the fruit here as well.

These gorgeous cupcakes with fresh fruit on top are the epitome of spring with bright colors, fresh flavors, and light texture. They’re perfect for Easter, baby showers, Mother’s Day, and any type of spring or summer entertaining.  

Be sure to try my breakfast fruit tarts with granola crust for your next special brunch. They’re filled with yogurt, lemon curd and fresh fruit!

Vanilla cupcakes with fruit on top.
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Why you’ll love this recipe

  • The cupcakes are decorated with whipped cream and fresh fruit instead of buttercream, which makes them taste extra light, fresh, and flavorful.
  • The pastry cream, stabilized whipped cream, and cupcake bases can all be prepared in advance and assembled the day you plan on serving the cupcakes.
  • It’s a flexible recipe that works with any variety of seasonal fruits to make the decorative topping.

Recipe ingredients

There are four delicious components to these fruit-topped cupcakes: 1) light, fluffy vanilla cupcakes, 2) creamy vanilla bean pastry cream, 3) stabilized whipped cream, and 4) fresh fruit for decorating.

Pastry cream ingredients for fruit tart cupcakes.
Pastry cream ingredients
Fruit cupcakes recipe ingredients.
cupcake ingredients
  • Vanilla cupcakes. No special ingredients required! You’ll need basic ingredients like flour, sugar, butter, vanilla extract, eggs, and baking powder. I highly recommend using whole milk in the batter to make the richest, moistest cupcakes.
  • Pastry cream. A simple combination of whole milk, eggs, and sugar form the base of the pastry cream. Cornstarch is added to prevent the eggs from curdling in the hot milk mixture, and vanilla bean paste infuses the pastry cream with intense vanilla flavor.
  • Stabilized whipped cream. These ingredients appear in a separate post. A little unflavored gelatin is added to homemade whipped cream to keep it light and fluffy for days. I also added vanilla extract to the whipped cream for lots of flavor.
  • Fruit topping. I used a blend of oranges, strawberries, blackberries, and kiwi, but you may use your favorite fruits. Avoid using banana as it will discolor.
  • Jam. Warm apricot jam is combined with a bit of water, then brushed over the the fruit. This gives the fruit a glossy appearance that makes it even more inviting, and it preserves the fruit as well. Use jam or jelly without chunks to ensure a smoother texture.

See the recipe card below for the full list of ingredients and quantities.

How to make fruit tart cupcakes

There are a few parts to this recipe, but most of the individual components can be made in advance and they’re very easy to prepare.

Pro tip: Break this recipe into components! Prepare the pastry cream up to a few days in advance; prepare the cupcakes up to 1 day in advance and store at room temperature; then prepare the whipped cream and the assemble the cupcakes the day you plan to serve them.

See the recipe card below for full instructions.

Prepare the pastry cream

This will take about 15 minutes prepare. The pastry cream needs to cook gently over medium heat and must be whisked constantly to prevent curdling or scorching.

Place a piece of buttered wax paper or plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming as it chills in the fridge for 4 to 6 hours.

Whisked egg yolks, sugar and cornstarch.
Whisk egg yolks and sugar until combined, then whisk in the cornstarch.
Mixture with milk added.
Heat the milk, then add it very slowly to the egg yolk mixture while whisking constantly to temper the egg yolks.
Cooked pastry cream in sauce pan.
Cook over medium heat, whisking constantly, until it begins to boil. Continue cooking for 1 minute more until thickened.
Pastry cream in mesh sieve.
Whisk in the butter and vanilla, then strain the pastry cream in a sieve over a bowl set over an ice bath.
Pastry cream with buttered parchment paper over the top.
Place buttered waxed paper or parchment over the pastry cream to keep a skin from forming.
Chilled pastry cream filling for fruit tart cupcakes.
Chill for a few hours until set, then the pastry cream is ready to use.

Prepare the vanilla cupcakes

This recipe makes (12) standard sized cupcakes. You’ll know they’re finished baking when the tops spring back gently when pressed.

Whisked dry ingredients.
Whisk together the flour, baking powder and salt.
Creamed butter and sugar.
Cream the softened butter and sugar until light and fluffy.
Eggs added to butter and sugar mixture.
Add the eggs one at a time on low speed, beating just until incorporated.
Finished vanilla cupcake batter.
Add the flour and milk alternately, beginning and ending with the flour, scraping down the sides of the bowl as needed.
Vanilla cupcakes before baking.
Bake for 18-20 minutes or until the top of the cupcakes spring back when pressed gently.
Vanilla cupcakes after baking.
Cool the cupcakes in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Fill the cupcakes

You’ll want to use 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.  

Vanilla cupcake with center cut out.
Cut a 1″ circle in the center of each cupcake, cutting at an angle toward the center to about 1/2″ from the bottom. Remove the cake and cut off the pointed bottom leaving just a thin circle of cake to cover the pastry cream filling.
Vanilla cupcakes with pastry cream filling.
Pipe about a teaspoon or so of pastry cream into the center of each cupcake, leaving space to cover the cream with the cake top.

Frost and assemble the cupcakes

Prepare my homemade stabilized whipped cream recipe according to recipe instructions. The stabilized whipped cream includes gelatin, so it holds its shape well.

If you’re serving the cupcakes within a few hours, you can use my homemade whipped cream instead, but if there are any leftovers it will begin to weep over time.

Vanilla cupcakes with whipped cream frosting.
Frost each cupcake, then pipe the whipped cream around the edges. You can pipe the entire top if you like!
Apricot jam with water in a small bowl.
Heat the jam in a small bowl, then stir in a tablespoon or so of water to thin it out as desired.
Decorated vanilla cupcakes with fruit and whipped cream frosting.
Place the fruit decoratively over the top, then brush the top of the fruit with the warm jam.

Recipe FAQs

Can these cupcakes be made in advance?

When I make recipes like this with 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.

The stabilized whipped cream can be made up to a few days in advance, but the fresh fruit is best cut the day you’re planning to serve the cupcakes.

What fruits work best for the topping?

Use colorful, sturdy fruits that won’t release too much juice. Berries, kiwi, mandarin oranges, and mango are great options. Softer fruits like bananas can brown quickly, so add them just before serving if you use them.

How should I store the cupcakes?

Pastry cream and whipped cream must be kept chilled for food safety, so store assembled cupcakes (with pastry cream and fruit) in the refrigerator in an airtight container. They’re best enjoyed within 1 day.

Note that the cupcakes will firm up a bit and feel denser because chilling tightens the crumb and locks in moisture. I recommend letting the cupcakes sit at room temperature for just a few a minutes before serving so that they’re cool but not ice cold.

Can I freeze these cupcakes?

You can certainly freeze the unfrosted cupcakes! Wrap them tightly in plastic wrap and place in an airtight container or zip top freezer bag, and freeze for up to 2 months.

Thaw them at room temperature, then fill with pastry cream and top with whipped cream and fruit before serving.

Vanilla cupcakes topped with whipped cream and fresh fruit.

Recipe notes

  • Pro tip: Break this recipe into components! Prepare the pastry cream up to a few days in advance; prepare the cupcakes up to 1 day in advance and store at room temperature; then prepare the whipped cream and the assemble the cupcakes the day you plan to serve them.
  • You can decorate the cupcakes with your favorite fruit (just avoid banana), and feel free to pipe on the whipped cream however you like.
  • Pastry cream and whipped cream must be kept chilled for food safety, so store assembled cupcakes (with pastry cream and fruit) in the refrigerator in an airtight container. They’re best enjoyed within 1 day.
  • Note that the cupcakes will firm up a bit and feel denser because chilling tightens the crumb and locks in moisture. I recommend letting the cupcakes sit at room temperature for just a few a minutes before serving so that they’re cool but not ice cold.
Fruit tart vanilla cupcake cut in half to display pastry cream filling.

More easy fruit desserts you’ll love

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Fruit tart vanilla cupcakes on a serving board.

Fruit Tart Vanilla Cupcakes Recipe

Servings: 12 cupcakes
Prep Time: 1 hour
Cook Time: 35 minutes
Additional Time: 0 minutes
Total Time: 1 hour 35 minutes
Fruit Tart Vanilla Cupcakes are like mini fruit tarts in cake form! They're filled with luscious pastry cream and are topped with whipped cream and fresh fruit for the ultimate spring dessert!
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Equipment

Ingredients

For the pastry cream:

  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla bean paste sub with vanilla extract
  • 1 tablespoon unsalted butter softened

For the cupcakes:

  • 1 1/3 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup whole milk room temperature
  • 1 teaspoon pure vanilla extract

For the whipped cream:

For the fruit topping:

  • 4-6 strawberries stemmed, halved, and sliced thinly
  • 1 small navel orange peeled and segmented
  • 2 kiwi peeled, halved, and sliced thinly
  • 4 blackberries halved or cut into thirds
  • 2 tablespoons apricot jam use jelly to avoid chunks if possible
  • 1 tablespoon water or enough water to thin the mixture

Instructions 

Prepare the pastry cream:

  • Fill a large bowl with ice, and enough water to fill the bowl halfway. Place a medium bowl in it with a fine mesh strainer nearby along with a piece of buttered wax paper. Set aside.
  • Place the milk in a medium saucepan and heat over medium low heat until just before it begins to boil.
    1 cup whole milk
  • While the milk heats, place the sugar and egg yolks in a medium bowl and whisk until well incorporated. Add the cornstarch and whisk vigorously until smooth. When the milk is hot enough, add a few tablespoons of it to the egg mixture while whisking constantly to temper the eggs. Add ⅓ of the mixture in a slow steady stream while whisking constantly. Once ⅓ has been added, add the rest all at once while whisking constantly until combined.
    1/4 cup granulated sugar, 2 large egg yolks, 2 tablespoons cornstarch
  • Place the mixture back in the saucepan and cook over medium heat, whisking constantly to prevent lumps, until the mixture begins to boil. Continue to cook for another minute until very thick, reducing the heat to medium low as needed.
    1 teaspoon vanilla bean paste, 1 tablespoon unsalted butter
  • Remove from heat and whisk in the vanilla and softened butter, then place in the strainer over the bowl set over the ice bath and strain to remove any lumps. Cover the pastry cream with the buttered wax paper to prevent a skin from forming and allow to cool at room temperature.
  • Once cooled, remove from the ice bath and place in the refrigerator until ready to use. For best results, make in advance and store in the fridge for 4-6 hours or overnight. Whisk the cold pastry cream to loosen it as necessary before using.

Prepare the cupcakes:

  • Preheat the oven to 350 degrees F and line a standard muffin pan with 12 paper liners.
  • In a small bowl, whisk the flour, baking powder, and salt until combined. Set aside.
    1 1/3 cups all purpose flour, 1 1/4 teaspoons baking powder, 1/2 teaspoon salt
  • In the bowl of stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed about 3-5 minutes until light and fluffy. Scrape down the sides of the bowl with a rubber scraper. Turn the mixer on low speed and add the eggs one at a time until incorporated.
    1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs
  • Mix the vanilla into the milk. With the mixer on low, add the flour and milk alternately, beginning and ending with the flour, scraping down the sides of the bowl as needed.
    3/4 cup whole milk, 1 teaspoon pure vanilla extract
  • Divide the batter evenly between the paper liners. Bake on the middle rack of the oven 18-20 minutes or until the top of the cupcakes spring back when pressed gently. All oven temperatures vary, so check the cupcakes for doneness after 15 minutes and go from there. Cool in the pan for 10 minutes, then remove from the pan and cool completely.

Decorate the cupcakes:

  • Prepare the stabilized whipped cream. Using a paring knife, cut a 1" circle in the center of each cupcake, cutting at an angle toward the center to about 1/2" from the bottom. Remove the cake and cut off the pointed bottom leaving just a thin circle of cake to cover the pastry cream filling. Fill the center with about 1 heaping teaspoon of pastry cream, and cover with the thin circle of cake (you will have pastry cream left over).
  • Once filled, frost each cupcake with about 1 tablespoon of the whipped cream frosting. Pipe the remaining cream around the edge of the cupcake for a border (I used a Wilton 1M tip). Top each cupcake decoratively with the fruit.
    Stabilized whipped cream
  • Heat the apricot jam in a microwave safe bowl for about 20-30 seconds or until warm, then stir in the water (add more to reach the desired consistency). Brush the jam gently over the top of the fruit with a pastry brush to give it a glossy finish (this also helps preserve the fruit). Serve the cupcakes, and enjoy!
    4-6 strawberries, 1 small navel orange, 2 kiwi, 4 blackberries, 2 tablespoons apricot jam, 1 tablespoon water

Notes

  • Pro tip: Break this recipe into components! Prepare the pastry cream up to a few days in advance; prepare the cupcakes up to 1 day in advance and store at room temperature; then prepare the whipped cream and the assemble the cupcakes the day you plan to serve them.
  • You can decorate the cupcakes with your favorite fruit (just avoid banana), and feel free to pipe on the whipped cream however you like.
  • Pastry cream and whipped cream must be kept chilled for food safety, so store assembled cupcakes (with pastry cream and fruit) in the refrigerator in an airtight container. They’re best enjoyed within 1 day.
  • Note that the cupcakes will firm up a bit and feel denser because chilling tightens the crumb and locks in moisture. I recommend letting the cupcakes sit at room temperature for just a few a minutes before serving so that they’re cool but not ice cold.

Nutrition

Serving: 1cupcake, Calories: 424kcal, Carbohydrates: 41g, Protein: 6g, Fat: 27g, Saturated Fat: 16g, Polyunsaturated Fat: 9g, Cholesterol: 132mg, Sodium: 195mg, Fiber: 1g, Sugar: 27g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets
Cuisine: American
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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