Cupcake Hero: Ambrosia Cupcakes



I’d first like to thank Laurie for still being my friend, as this is my first Cupcake Hero entry. I know, I’m a bad, bad friend.



This month’s ingredient theme for Cupcake Hero was marshmallow. The very first thing that came to my mind was smores, and I’m pretty sure that was the first thing that popped into about everyone else’s head. After seeing a number of smores entries show up in my Google Reader, I decided to rethink my approach. I was brainstorming all of the wonderful things that I have eaten that contained marshmallows in some way, shape, or form. A few popped into my mind, but I kept coming back to one – Ambrosia.

For those that have never had it, ambrosia is basically a “salad” of fruit cocktail, Cool Whip, coconut, and miniature marshmallows. My grandma used to make this all of the time around some holidays, but it mostly reminds me of Easter. It’s such a light dessert and Easter is typically the gateway holiday to warmer weather. So here we are, the week after Easter and I had to do something with marshmallows – Ambrosia Cupcakes it was!


These cupcakes are made with a base of fruit cocktail cake, then freshly whipped cream is piped into the centers (you’ll see that I didn’t quite pipe deep enough), topped with a marshmallow creme frosting, sprinkled with coconut, and, just for good measure, topped with a cherry. I had never made homemade marshmallow creme before and, wow, that’s dangerous to have sitting around! So good!

Ambrosia Cupcakes

Yield: 12 cupcakes

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour


For the Fruit Cocktail Cupcakes:
1 cup all-purpose flour
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla extract
1 (15-oz) can fruit cocktail

For the Homemade Marshmallow Creme:
2 large egg whites
1/2 cup granulated sugar
1/4 cup light corn syrup
2 tablespoons water
1 1/2 teaspoons vanilla extract
Pinch of salt


1. To make the Cupcakes: Preheat oven to 350 degrees. Line 12 cupcake tins with paper holders. Whisk together dry Fruit Cocktail Cupcakes ingredients. Add in wet Fruit Cocktail Cupcakes ingredients and stir with a rubber spatula until thoroughly combined. Fill cupcake tins evenly, and bake for 20 minutes or until thin knife inserted in center comes out clean.

2. To make the Marshmallow Creme: Combine the Homemade Marshmallow Creme ingredients in a metal bowl set over a saucepan of simmering water and whisk constantly until thick and hot to the touch. Remove from heat and using either a handheld electric mixer at high speed or standing mixer with whisk attachment until thick and glossy, about 10 minutes.

(Recipe for the Fruit Cocktail Cupcakes adapted from Cake & Frosting Recipes; recipe for the Homemade Marshmallow Creme adapted from Phe/MOM/enon)


36 Responses to “Cupcake Hero: Ambrosia Cupcakes”

  1. slush on March 28, 2008 at 1:48 pm

    Brilliant! My Gram Kennedy would think you are the best! (Although, I am pretty sure she doesnt understand the whole cupcake phenom thats going on right now.) She was all about some ambrosia. It was served as dessert at so many family dinners. It was a staple. Thanks Chelle!


  2. CB on March 28, 2008 at 5:07 pm

    ooohhhh tasty! Love the cherry on top πŸ™‚


  3. Annie on March 28, 2008 at 6:58 pm

    Cute, and nice way to get creative with the use of marshmallow. I haven’t participated in Cupcake Hero yet but I would like to.


  4. Michelle on March 28, 2008 at 7:17 pm

    slush – Ambrosia must totally be a grandma thing then! So happy to finally take part in Cupcake Hero!

    CB – Thanks! I thought the cherry was a nice touch πŸ™‚

    Annie – Thank you! This was my first time participating – it was fun to try to get creative with the theme ingredient.


  5. Your Mom on March 28, 2008 at 9:22 pm

    Chelle….THESE LOOK SOOOOO GOOD! This is a recipe I definitely have to try.


  6. Kate on March 28, 2008 at 11:51 pm

    It’s funny, as I was reading this I was wondering “what’s ambrosia?” I should have known you always answer my questions.


  7. nikki57 on March 29, 2008 at 1:06 am

    Chelle they look great! I don’t think I’ve ever tried ambrosia, but it sounds mighty yummy especially in cupcakes!


  8. Sylvie on March 29, 2008 at 4:49 am

    They look wonderful and with those ingredients they gotta be good.


  9. Gretchen Noelle on March 29, 2008 at 6:29 am

    Fantastic idea! My mind did not even go to salads with marshmallows. I love it!


  10. April on March 29, 2008 at 11:14 am

    These looks great! It reminds me of summer!


  11. kayte on March 29, 2008 at 1:18 pm

    yummm!!! they’re so cute! i’ve never participated in cupcake hero. i can’t figure out why though cause cupcakes are so much fun!


  12. Michelle on March 29, 2008 at 1:32 pm

    Mom – Thank you! πŸ™‚

    Kate – Hehe, I’m glad that you find me to be resourceful πŸ™‚

    nikki – Thanks! Ambrosia is yummy, you should try it!

    Sylvie – Thank you!

    Gretchen – Thanks! I loved your hot chocolate ones πŸ™‚

    April – Thanks! I know, ambrosia always reminds me of warm weather!

    kayte – Thanks! It was fun to come up with something creative and break out of my “following recipes” routine.


  13. Rachel on March 29, 2008 at 8:45 pm

    That takes me back. My Mamaw served ambrosia all the time, though we called it Mamaw Salad. Kudos on your first CH entry!


  14. Amber on March 30, 2008 at 9:35 am

    Oh wow, how amazing do these babies look. Excellent job!!


  15. CB on April 3, 2008 at 10:15 pm

    Your cupcake has been chosen for ATC’s Weekly Cupcake Collection! Click here for more info. Looking forward to your next cupcake creation!


  16. Chelle on April 3, 2008 at 10:18 pm

    CB – I just saw that! How exciting! I am honored πŸ™‚


  17. Tempered Woman on April 9, 2008 at 10:40 am

    Congrats Chelle! Job well one!!


  18. Chelle on April 9, 2008 at 10:43 am

    TW – Thank you!! I was so surprised!


  19. Grandma G on April 11, 2008 at 11:13 am

    My mother gave me a cake recipe that is called Fruit Cocktail Cake years ago. The recipe is at least 50 years old. It is wonderful. With this recipe you sprinkle chopped walnuts and brown sugar on top before baking. I think I’m going to try this cupcake recipe and add the topping for a twist. Can’t wait to try these!


  20. PrissyCook on April 13, 2008 at 9:42 am

    Love the cake recipe! Congratulations!


  21. JeiNice on November 9, 2011 at 5:56 pm

    Aloha Brown Eyed Baker, at what point is it a good time to pipe the whipped cream into the cupcake center? Any tips on piping a cupcake center would be much appreciated as this would be my first go at it πŸ˜›


    • Michelle on November 10th, 2011 at 1:36 am

      You can pipe it in once the cupcakes are cool. As for how to do it, I just stuck the decorating tip into the middle and squeezed!


  22. Pingback: 95 of the Best Spring Recipes | Brown Eyed Baker

  23. Angela on March 22, 2012 at 3:03 pm

    Hey there… couple questions:
    1. do you get the cocktail with juice or syrup?
    2. do you strain it or pour the whole can into the mixture?



    • Michelle on March 31st, 2012 at 10:09 pm

      Hi Angela, You can use the juice or syrup, either one. And dump the whole can in, do not strain it.


  24. Angela on March 22, 2012 at 4:24 pm

    Also, refrigerate always, right away… what? When is the marshamallow topping ready for the top? Should that be cold?? Clearly I am not a fan of the ambrosia so I am a little lost, but I am trying to make these for my husband and mommy who love it:D


    • Michelle on March 31st, 2012 at 10:11 pm

      They do not need to be refrigerated. And as soon as the marshmallow cream is done mixing according to the directions, it is ready. It does not need to be refrigerated.


  25. Kim on May 9, 2012 at 9:13 pm

    I made some homemade sangria this week which has now left me with a couple of cups of wine soaked fruit (apples, grapes, strawberries and raspberries). I’m wondering if I can use this leftover fruit as a substitute for the fruit cocktail? Any thoughts on how it may come out with the fruit not having the heavy syrup as the coating?


    • Michelle on May 11th, 2012 at 11:01 pm

      Hi Kim, I would add a couple tablespoons of the liquid and I think you’ll be good to go! Sounds amazing!


  26. lindsey on July 29, 2012 at 6:34 pm

    how long does the frosting last for? a day, over night?


    • Michelle on July 29th, 2012 at 8:31 pm

      Hi Lindsey, The frosting should be put on the cupcakes as soon as its mixed together, as it will set quickly. So, you can’t make the frosting one day and frost the cupcakes the next. However, once the cupcakes are frosted, they can stay for up to two days or so.


  27. Roe on October 5, 2012 at 6:45 pm

    Just came across your recipe for Ambrosia Cupcakes with Marshmello creme frosting, they sound yummy ….Bu am I missing something? Are there no marshmellos in this recipe…I don’t see any?
    Really want to try these, but want to make sure I’m not missing something.


    • Michelle on October 10th, 2012 at 4:56 pm

      Hi Roe, There are no actual marshmallows, but marshmallow creme is used.


  28. eli on November 12, 2012 at 11:22 pm

    My moms ambrosia is totally different. She makes it with canned pineapple,canned manderine orange, coconut, sour cream and of course marshmallows. It’s delicious. Tastes almost like a piΓ±a colada.


  29. Anne on March 6, 2014 at 1:39 am

    Hi, does these cupcakes also go well with cream cheese frosting? Or vanilla buttercream will taste better? Not a fan of marshmallow creme. Thanks.


    • Michelle on March 6th, 2014 at 4:11 pm

      Hi Anne, Cream cheese frosting would be great! Or even a fresh sweetened whipped cream.


Leave a Comment

(Your comment may need to be approved before it will appear on the site. Thanks for your patience! If it is your first time commenting you may want to review the Comment Guidelines.)