Fruit Flavored Cupcake Recipes

These delightful fruit flavored cupcake recipes come straight from Grandma's cherished recipe box, featuring all-natural ingredients and authentic old fashioned goodness. From zesty orange and hint of lemon to a delectable currant jelly meringue topping, each recipe captures the pure, fresh taste of real fruit.

These time-tested recipes produce perfectly moist, flavorful cupcakes that will transport you back to the comfort of Grandma's kitchen. Whether you're baking for a special occasion or simply craving a homemade treat, these classic fruity flavored cupcakes are sure to become family favorites.

Fruit Flavored Cupcake Recipes: Orange, Lemon & Currant Delights

Mom's Recipe Scrapbooks (1920s)

Hint of Lemon Cupcakes

2 cups sugar
3/4 cup butter
3 eggs
3 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 cup milk
Pinch of salt
Enough lemon juice to flavor

Beat the butter and sugar to a cream. Add the eggs well beaten, then the milk in which the soda has been dissolved. Add the flour with the cream of tartar and a little salt sifted together.

Beat all together well, and flavor with lemon and-or top with lemon zest to suit. Bake in a fairly quick oven (400°F).

Zesty Orange Cupcakes

2 Cups cake flour
4 Teaspoons baking powder
2 Tablespoons butter or shortening
1 Cup white sugar
1 Egg, unbeaten
1 Tablespoon grated orange rind
1/4 Cup milk
1/2 Cup orange juice

Sift flour once, measure, add baking powder, and sift together three times. Cream butter, add sugar, and cream together thoroughly.

Add egg and beat until light and fluffy. Add orange rind. Add flour, alternately with milk and orange juice, a small amount at a time. Beat after each addition until smooth.

Pour batter into muffin pans, filling them 2/3 full. Bake in moderate oven (350°F) 25 minutes. Makes 1 dozen large or 1 1/2 dozen small cupcakes.

Cupcakes With Currant Jelly Meringue

4 tablespoons butter, 1 cup sugar, 2/3 cup milk, 1 egg, 2 cups flour, 3 teaspoons baking powder, 1/8 teaspoon salt, 1 teaspoon orange extract, grated rind of 1 orange.

Easy Directions:

Cream shortening (or butter); add sugar slowly beating well; add milk gradually; add beaten egg; sift flour, baking powder and salt together, and add to mixture; add flavoring and grated orange rind; mix well. Bake in greased and floured individual cake tins in moderate oven (375°F) 15 to 20 minutes.

When cool, cover cupcakes with a meringue made of the white of 1 egg and 1/2 cup currant jelly. Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread or pipe on top of cupcakes before serving.

Moist Cupcakes With Fruity Flavors

Two cups of sugar, one cup of butter, one cup of milk, three cups and a half of flour and four eggs, half a teaspoon of soda, large spoon cream of tartar.

To make this old fashioned cupcake recipe from scratch, stir butter and sugar together, and add the beaten yolks of the eggs, then the milk, then flavoring and the beaten whites. Put cream of tartar in flour and add last.

Bake in buttered cupcake tins, or drop the batter, a teaspoonful at a time, in rows on flat buttered tins. —The White House Cook Book (1913)

Fruity Cupcake Flavors

For flavoring the fruit flavored cupcake recipe, you may add a cup of currants or chopped raisins; and another variety of "cupcake" may be made by adding a half cup citron sliced and floured, a half cupful of chopped almonds, and lemon extract to flavor.