Plan n Cook

Tropical Fruitcake Cupcakes

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  • 30m Prep Time
  • 25m Cook Time
  • 55m Ready In
  • Cuisine : American
  • Course : Dessert

Tropical fruitcake cupcakes with pineapple, papaya, mango, ginger, and macadamia nuts, topped with pineapple rum glaze and rum ginger cream-cheese frosting. A playful twist on traditional fruitcake.


Ingredients

Servings:
½× 1× 1½× 2× 3×
(24 servings) Units:
US Metric
  • 1 fresh ginger
  • 177 ml ripe banana mashed
  • 59.1 ml cognac
  • 88.7 ml unsalted butter
  • 78.9 ml blackstrap molasses
  • 177 ml dark brown sugar
  • 1 egg
  • 473 ml all-purpose flour
  • 9.86 ml baking powder
  • 2.46 ml baking soda
  • 2.46 ml salt
  • 9.86 ml ground ginger
  • 4.93 ml ground cinnamon
  • 3.7 ml nutmeg
  • 177 ml dark brown sugar
  • 88.7 ml unsalted butter
  • 44.4 ml light corn syrup
  • 44.4 ml cognac
  • 44.4 ml crème de banana
  • 4 bananas sliced lengthwise
  • Vanilla ice cream for serving
  • 1 pack instant devil's food pudding mix
  • 237 ml milk
  • 59.1 ml vodka
  • 118 ml unsweetened cocoa powder
  • 85 g bittersweet chocolate chopped
  • 177 ml unsalted butter
  • 355 ml sugar
  • 4 eggs
  • 4.93 ml vanilla extract
  • 4.93 ml kirsch
  • 14.8 ml cherry liqueur
  • 14.8 ml chocolate liqueur
  • 473 ml all-purpose flour
  • 4.93 ml baking soda
  • 1.23 ml salt
  • 237 ml sour cream
  • 1 lime juiced
  • 177 ml sugar
  • 473 ml frozen sweet cherries
  • 9.86 ml cornstarch
  • 59.1 ml kirsch
  • 296 ml heavy cream
  • 237 ml confectioners' sugar
  • 4.93 ml kirsch
  • 24 maraschino cherries
  • 473 ml all-purpose flour
  • 59.1 ml sugar
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 81.3 ml unsalted butter
  • 177 ml buttermilk
  • 2 eggs beaten
  • 4.93 ml vanilla extract
  • 44.4 ml brandy
  • 237 ml strawberries sliced
  • 237 ml raspberries
  • 237 ml blueberries
  • 177 ml sugar
  • 118 ml lemon juice
  • 473 ml heavy cream
  • 44.4 ml confectioners' sugar
  • 29.6 ml brandy
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4 eggs
  • 710 ml all-purpose flour
  • 4.93 ml baking powder
  • 2.46 ml baking soda
  • salt
  • 237 ml milk
  • 4.93 ml vanilla extract
  • 177 ml dark rum
  • 59.1 ml unsalted butter
  • 237 ml sugar
  • 118 ml dark rum
  • 44.4 ml confectioners' sugar
  • 887 ml all-purpose flour
  • 4.93 ml baking soda
  • 9.86 ml baking powder
  • 1.23 ml salt
  • 4.93 ml cloves
  • 4.93 ml cinnamon
  • 4.93 ml allspice
  • 4.93 ml nutmeg
  • 118 ml salted butter
  • 237 ml light brown sugar
  • 237 ml sugar
  • 4 eggs
  • 296 ml honey
  • 1 lemon juiced and zested
  • 1 honey beer
  • 118 ml salted butter
  • 828 ml confectioners' sugar
  • 118 ml honey beer
  • 29.6 ml honey
  • 473 ml mixed nuts
  • 118 ml unsalted butter
  • 177 ml brown sugar
  • 2 eggs
  • 29.6 ml fresh ginger grated
  • 2.46 ml vanilla extract
  • 59.1 ml dark rum
  • 414 ml all-purpose flour
  • 7.39 ml ground ginger
  • 7.39 ml baking powder
  • salt
  • 78.9 ml buttermilk
  • 118 ml unsalted butter melted
  • 118 ml sugar
  • 59.1 ml honey
  • 59.1 ml evaporated milk
  • 59.1 ml light rum
  • 9.86 ml vanilla extract
  • 118 ml candied ginger chopped
  • Vanilla or rum-raisin ice cream for serving
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4.93 ml vanilla extract
  • 29.6 ml bourbon
  • 946 ml all-purpose flour
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 177 ml whole milk
  • 10 egg whites
  • 177 ml unsalted butter
  • 414 ml sugar
  • 1.64 ml salt
  • 10 egg yolks
  • 473 ml pecans toasted, then chopped
  • 237 ml golden raisins chopped
  • 355 ml assorted dried fruits chopped
  • 118 ml candied cherries
  • 355 ml unsweetened shredded coconut toasted
  • 237 ml bourbon
  • 78.9 ml orange juice
  • 237 ml unsalted butter
  • 1.23 ml salt
  • 710 ml confectioners' sugar
  • 59.1 ml bourbon
  • 59.1 ml half-and-half
  • 710 ml all-purpose flour
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4.93 ml vanilla extract
  • 6 egg whites
  • red food coloring
  • 473 ml Champagne
  • 177 ml unsalted butter
  • 946 ml confectioners' sugar
  • 118 ml Champagne
  • 59.1 ml whole milk
  • 14.8 ml vanilla extract
  • red food coloring
  • 4 eggs separated
  • 118 ml walnuts ground fine
  • 118 ml sugar
  • 118 ml all-purpose flour
  • 9.86 ml baking powder
  • 473 ml walnuts chopped
  • 1 salted mixed nuts chopped
  • 59.1 ml sugar
  • 59.1 ml brown sugar
  • 118 ml unsalted butter melted
  • 2 eggs beaten
  • 29.6 ml spiced rum
  • 59.1 ml honey
  • 59.1 ml spiced rum
  • Toasted meringues store-bought or homemade
  • 3 egg whites at room temperature
  • 73.9 ml sugar
  • 1.23 ml sugar
  • 3 egg yolks at room temperature
  • 44.4 ml sugar
  • 4.93 ml sugar
  • 118 ml all-purpose flour sifted
  • 29.6 ml all-purpose flour sifted
  • Confectioners' sugar for dusting
  • 2 pack mascarpone cheese
  • 3 eggs separated
  • 88.7 ml sugar
  • 44.4 ml hazelnut liqueur
  • 44.4 ml dark rum
  • 59.1 ml coffee liqueur
  • 237 ml heavy cream
  • 414 ml espresso or strong-brewed coffee
  • 78.9 ml cocoa powder
  • 355 ml assorted dried fruits chopped
  • 4.93 ml fresh ginger grated
  • 118 ml golden raisins
  • 177 ml unsweetened flaked coconut
  • 237 ml coconut rum
  • 296 ml all-purpose flour
  • 2.46 ml baking powder
  • 1.23 ml baking soda
  • 2.46 ml salt
  • 4.93 ml ground cardamom
  • 118 ml unsalted butter
  • 177 ml dark brown sugar
  • 1 egg
  • 237 ml macadamia nuts or walnuts chopped
  • 59.1 ml sugar
  • 59.1 ml pineapple juice
  • 1 lemon juiced
  • 44.4 ml light rum
  • 1 pack cream cheese
  • 88.7 ml unsalted butter
  • 710 ml confectioners' sugar
  • 14.8 ml light rum
  • 2.46 ml fresh ginger grated
  • 59.1 ml unsweetened flaked coconut
  • 177 ml assorted dried pineapple, papaya, and mango
  • 59.1 ml candied ginger
  • 59.1 ml whole macadamia nuts or walnuts

Nutrition (per serving, estimated)

Estimated based off 184 of 216 identified ingredients (per 100 g food data, scaled by amount).

Energy
2975 cal
Protein
41.7 g
Carbohydrate
377 g
Fiber
12.7 g
Sugars
259 g
Sodium
1454 mg
Total fat
141 g
Saturated fat
71.4 g
Monounsaturated fat
42.8 g
Polyunsaturated fat
17.8 g
Vitamins & minerals
  • Calcium: 504 mg
  • Iron: 11.4 mg
  • Magnesium: 175 mg
  • Phosphorus: 783 mg
  • Potassium: 1145 mg
  • Zinc: 5.1 mg

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

  • 1 fresh ginger
  • 59.1 ml cognac
  • 88.7 ml unsalted butter
  • 78.9 ml blackstrap molasses
  • 177 ml dark brown sugar
  • 1 egg
  • 473 ml all-purpose flour
  • 9.86 ml baking powder
  • 2.46 ml baking soda
  • 2.46 ml salt
  • 9.86 ml ground ginger
  • 4.93 ml ground cinnamon
  • 3.7 ml nutmeg
  • 177 ml dark brown sugar
  • 88.7 ml unsalted butter
  • 44.4 ml light corn syrup
  • 44.4 ml cognac
  • 44.4 ml crème de banana
  • 1 pack instant devil's food pudding mix
  • 237 ml milk
  • 59.1 ml vodka
  • 118 ml unsweetened cocoa powder
  • 177 ml unsalted butter
  • 355 ml sugar
  • 4 eggs
  • 4.93 ml vanilla extract
  • 4.93 ml kirsch
  • 14.8 ml cherry liqueur
  • 14.8 ml chocolate liqueur
  • 473 ml all-purpose flour
  • 4.93 ml baking soda
  • 1.23 ml salt
  • 237 ml sour cream
  • 177 ml sugar
  • 473 ml frozen sweet cherries
  • 9.86 ml cornstarch
  • 59.1 ml kirsch
  • 296 ml heavy cream
  • 237 ml confectioners' sugar
  • 4.93 ml kirsch
  • 24 maraschino cherries
  • 473 ml all-purpose flour
  • 59.1 ml sugar
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 81.3 ml unsalted butter
  • 177 ml buttermilk
  • 4.93 ml vanilla extract
  • 44.4 ml brandy
  • 237 ml raspberries
  • 237 ml blueberries
  • 177 ml sugar
  • 118 ml lemon juice
  • 473 ml heavy cream
  • 44.4 ml confectioners' sugar
  • 29.6 ml brandy
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4 eggs
  • 710 ml all-purpose flour
  • 4.93 ml baking powder
  • 2.46 ml baking soda
  • salt
  • 237 ml milk
  • 4.93 ml vanilla extract
  • 177 ml dark rum
  • 59.1 ml unsalted butter
  • 237 ml sugar
  • 118 ml dark rum
  • 44.4 ml confectioners' sugar
  • 887 ml all-purpose flour
  • 4.93 ml baking soda
  • 9.86 ml baking powder
  • 1.23 ml salt
  • 4.93 ml cloves
  • 4.93 ml cinnamon
  • 4.93 ml allspice
  • 4.93 ml nutmeg
  • 118 ml salted butter
  • 237 ml light brown sugar
  • 237 ml sugar
  • 4 eggs
  • 296 ml honey
  • 1 honey beer
  • 118 ml salted butter
  • 828 ml confectioners' sugar
  • 118 ml honey beer
  • 29.6 ml honey
  • 473 ml mixed nuts
  • 118 ml unsalted butter
  • 177 ml brown sugar
  • 2 eggs
  • 2.46 ml vanilla extract
  • 59.1 ml dark rum
  • 414 ml all-purpose flour
  • 7.39 ml ground ginger
  • 7.39 ml baking powder
  • salt
  • 78.9 ml buttermilk
  • 118 ml sugar
  • 59.1 ml honey
  • 59.1 ml evaporated milk
  • 59.1 ml light rum
  • 9.86 ml vanilla extract
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4.93 ml vanilla extract
  • 29.6 ml bourbon
  • 946 ml all-purpose flour
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 177 ml whole milk
  • 10 egg whites
  • 177 ml unsalted butter
  • 414 ml sugar
  • 1.64 ml salt
  • 10 egg yolks
  • 118 ml candied cherries
  • 237 ml bourbon
  • 78.9 ml orange juice
  • 237 ml unsalted butter
  • 1.23 ml salt
  • 710 ml confectioners' sugar
  • 59.1 ml bourbon
  • 59.1 ml half-and-half
  • 710 ml all-purpose flour
  • 14.8 ml baking powder
  • 2.46 ml salt
  • 237 ml unsalted butter
  • 473 ml sugar
  • 4.93 ml vanilla extract
  • 6 egg whites
  • red food coloring
  • 473 ml Champagne
  • 177 ml unsalted butter
  • 946 ml confectioners' sugar
  • 118 ml Champagne
  • 59.1 ml whole milk
  • 14.8 ml vanilla extract
  • red food coloring
  • 118 ml sugar
  • 118 ml all-purpose flour
  • 9.86 ml baking powder
  • 59.1 ml sugar
  • 59.1 ml brown sugar
  • 29.6 ml spiced rum
  • 59.1 ml honey
  • 59.1 ml spiced rum
  • 73.9 ml sugar
  • 1.23 ml sugar
  • 44.4 ml sugar
  • 4.93 ml sugar
  • 2 pack mascarpone cheese
  • 88.7 ml sugar
  • 44.4 ml hazelnut liqueur
  • 44.4 ml dark rum
  • 59.1 ml coffee liqueur
  • 237 ml heavy cream
  • 414 ml espresso or strong-brewed coffee
  • 78.9 ml cocoa powder
  • 118 ml golden raisins
  • 177 ml unsweetened flaked coconut
  • 237 ml coconut rum
  • 296 ml all-purpose flour
  • 2.46 ml baking powder
  • 1.23 ml baking soda
  • 2.46 ml salt
  • 4.93 ml ground cardamom
  • 118 ml unsalted butter
  • 177 ml dark brown sugar
  • 1 egg
  • 59.1 ml sugar
  • 59.1 ml pineapple juice
  • 44.4 ml light rum
  • 1 pack cream cheese
  • 88.7 ml unsalted butter
  • 710 ml confectioners' sugar
  • 14.8 ml light rum
  • 59.1 ml unsweetened flaked coconut
  • 177 ml assorted dried pineapple, papaya, and mango
  • 59.1 ml candied ginger
  • 59.1 ml whole macadamia nuts or walnuts

Prepare

  • 177 ml ripe banana, mashed
  • 4 bananas, sliced lengthwise
  • Vanilla ice cream, for serving
  • Chop 85 g bittersweet chocolate
  • Juice 1 lime
  • Beat 2 eggs
  • Slice 237 ml strawberries
  • 1 lemon, juiced and zested
  • Grate 29.6 ml fresh ginger
  • Melt 118 ml unsalted butter
  • Chop 118 ml candied ginger
  • Vanilla or rum-raisin ice cream, for serving
  • 473 ml pecans, toasted, then chopped
  • Chop 237 ml golden raisins
  • Chop 355 ml assorted dried fruits
  • Toast 355 ml unsweetened shredded coconut
  • Separate 4 eggs
  • 118 ml walnuts, ground fine
  • Chop 473 ml walnuts
  • Chop 1 salted mixed nuts
  • Melt 118 ml unsalted butter
  • Beat 2 eggs
  • Toasted meringues, store-bought or homemade
  • 3 egg whites, at room temperature
  • 3 egg yolks, at room temperature
  • 118 ml all-purpose flour, sifted
  • 29.6 ml all-purpose flour, sifted
  • Confectioners' sugar, for dusting
  • Separate 3 eggs
  • Chop 355 ml assorted dried fruits
  • Grate 4.93 ml fresh ginger
  • Chop 237 ml macadamia nuts or walnuts
  • Juice 1 lemon
  • Grate 2.46 ml fresh ginger

Let's Cook

  1. Step 1.

    Preheat the oven to 350°F. Grease two 12-cup cupcake pans.

  2. Step 2.

    In a small saucepan, bring a 3-inch piece of fresh ginger and ½ cup water to a boil. Remove from heat and let steep for 15 minutes; discard the ginger. Stir ¾ cup mashed ripe banana and ¼ cup cognac into the ginger water.

  3. Step 3.

    In a mixing bowl, beat 6 tablespoons (¾ stick) unsalted butter, ⅓ cup blackstrap molasses, and ¾ cup dark brown sugar until creamy. Beat in 1 egg.

  4. Step 4.

    In a separate bowl, sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 2 teaspoons ground ginger, 1 teaspoon ground cinnamon, and ¾ teaspoon nutmeg.

  5. Step 5.

    Beat the flour mixture and the banana-ginger-cognac mixture into the butter mixture in three alternating additions, starting and ending with flour. Pour the batter into the prepared cupcake pans.

  6. Step 6.

    Bake the cupcakes for 20 to 25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pans for a few minutes, then transfer to a wire rack.

  7. Step 7.

    While the cupcakes bake, make the Foster sauce: In a saucepan over medium heat, combine ¾ cup dark brown sugar, 6 tablespoons (¾ stick) unsalted butter, and 3 tablespoons light corn syrup. Stir until the mixture reaches a low simmer. Remove from heat and stir in 3 tablespoons cognac and 3 tablespoons crème de banana. Set aside.

  8. Step 8.

    When ready to serve, heat a flambé pan in a warm oven (275°F) for 10 to 15 minutes. Remove the pan and place it on a hotplate in the center of the table.

  9. Step 9.

    Arrange 4 bananas, sliced lengthwise, around the perimeter of the flambé pan. Add a few spoonfuls of the Foster sauce. Stack the cupcakes in the center of the pan.

  10. Step 10.

    Top the cupcakes with vanilla ice cream and the remaining Foster sauce. Carefully ignite the sauce with a long fireplace match or propane barbecue lighter. Serve immediately.

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