Apricot Cupcakes

Sometimes, what I bake all depends on what I have in the fridge.

I meal plan, because I’m cheap and don’t like to stare at the fridge and have the same “what do you want for dinner?” conversation with my husband every night. While going through my “pork” recipes, I came upon one that included apricot preserve. (It’s this Mustard-Glazed Pork Chop recipe from Better Homes and Garden, in case you were curious.)

The chops came out wonderful, but I still had half a jar of apricot preserve.


You see where I’m going with this?


I used a basic white cupcake recipe, but omitted some of the water and whisked in the half jar of apricot preserve. I topped it with whipped frosting, because I have this idea in my head that anything with fruit should have whipped frosting and not buttercream.


Who knows where I get these strange notions from?

Here is the whipped frosting recipe I use and have no idea where it came from:

Whipped Frosting


1/2 pint (1 cup) heavy whipping cream

2 tablespoons – 4 tablespoons confectioner’s sugar

1/2 teaspoon vanilla extract


With an electric mixer, beat cream until soft peaks form. Add 2 tablespoons of confectioner’s sugar and vanilla. Beat until stiff peaks almost form. DO NOT OVERBEAT! Add additional 2 tablespoons of confectioner’s sugar, if desired, to taste. (I probably added even MORE sugar . What can I say? I like sweet frosting.). Mix until stiff peak forms. DO NOT OVERBEAT!

The tip to getting a good whipped frosting is to chill the mixing bowl and the beaters you are going to be using. In my experience, the cream will come to a peak faster and be stiffer (that’s what she said).


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