Moist, fruity cakes which are perfect for an afternoon with friends or a family gathering.
Preheat oven to 350°F. Line A 12-count muffin pan with cupcake liners.
Add the puree to a saucepan and bring to boil over medium-high heat and cook (stirring occasionally), until reduced to a ½ cup of syrupy liquid. Set aside to cool while preparing the ingredients for the cake.
Cream the butter and sugar together until light and fluffy.
Using a large ice cream scoop, fill the cupcake liners 3/4 of the way full. This recipe makes 12 large cupcakes.
Bake for 20-25 minutes or until the tops of the cupcakes spring back when gently touched and a cake tester comes out clean.
Whip until thick (You’ll know it’s ready to use when you run a spoon through it and it doesn’t collapse into the crevice).