How to Make Ambrosia Cupcakes (A Retro Favorite Reimagined)

Who remembers Ambrosia Salad?

That pastel swirl of citrus, coconut, and marshmallows that looked more like dessert than a side dish—but somehow always landed on the buffet line next to the coleslaw? Inspired by those childhood memories, I’ve transformed those iconic flavors into Ambrosia Cupcakes—a tender, elegant dessert that captures the magic of the classic “marshmallow salad” in every bite.

For me, ambrosia wasn’t just a dish—it was a tradition. It showed up every 4th of July of my childhood, a creamy, dreamy staple of our summer celebrations. My mom always called it “marshmallow salad,” and it was my job to make it. I remember the pride I felt mixing it all together: the tender marshmallows, the juicy bursts of mandarin orange, the sweet pineapple, and those snowy tangles of coconut folded into the cool, tangy sour cream.

I taste-tested constantly, of course—purely in the name of quality control. And it always passed. There was something magical about the way the marshmallows softened and foamed ever so slightly, turning everything into something more than the sum of its parts.

Years later, inspired by those memories, I set out to recreate those iconic flavors in a new form — these Ambrosia Cupcakes. With every bite, they capture the magic of the marshmallows softening and foaming, turning the classic salad into a tender, elegant dessert.

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Table of Contents

1. From Salad to Showstopper
2. Anatomy of Ambrosia Cupcakes
3. Ingredients for Ambrosia Cupcakes
4. How to Make the Coconut Cake
5. How to Make the Fluffy Sour Cream Frosting
6. Filling and Assembling Ambrosia Cupcakes
7. Storing and Serving Ambrosia Cupcakes
8. Ambrosia Cupcake FAQs

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From Salad to Showstopper: How Ambrosia Cupcakes Were Born

As an adult, I still love those nostalgic flavors—but I found myself wanting to reimagine the dish into something a bit more… composed. Less gloopy, more graceful.
Something you’d be proud to bring to a summer party, but that still sparks the same joy and memory with every bite.

So after a lot of recipe testing, I turned my beloved childhood salad into a cupcake. And when I tasted the final version of Ambrosia Cupcakes, I smiled to my toes.

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Anatomy of Ambrosia Cupcakes: Flavor, Texture, and Nostalgia in Every Bite

Here’s my vision for recreating beloved retro Ambrosia Salad into a modern, delicious bite:

• Coconut Chiffon Cake: Light, airy, and delicately sweet with a hint of tropical flavor.
• Hidden Filling: A dollop of marshmallow cream, a spoonful of crushed pineapple, a juicy mandarin orange segment and a sprinkle of coconut.
• Fluffy Sour Cream Frosting: Silky smooth, pipeable, and slightly tangy and nostalgic—bringing balance and structure to the sweetness.
• Finishing Touches: A bright red cherry, mini marshmallows, and optional coconut curls and an orange segment for flair.

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Why Ambrosia Cupcakes Deserve a Comeback This Summer

This recipe is part of my Summer at the Lake series—celebrating vintage dishes, playful flavors, and the food memories that define summer. The ones that remind us of sun-warmed picnic tables, paper plates, and the hum of happy chaos all around.

Ambrosia Salad was mine. Not just because I loved it, but because I made it—over and over again, with pride and sticky fingers. These cupcakes are my tribute. A way to hold onto the flavor and feeling of those Fourth of July tables, while honoring my instinct to tinker, to refine, to make it just a little more special.

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Summer at the Lake Series

Summer at the Lake is a seasonal series on the blog that brings together two generations of lakeside memories—my dad’s boyhood summers at Chapman Lake in Pennsylvania and my own family’s slow, sun-drenched days at our camp in Maine. From Summer Sunset Caprese Salad to Instant Pot Pulled Pork Sliders to nostalgic, crowd-pleasing cakes, these recipes capture the kind of food we love in those places: casual, flavor-packed, often make-ahead, and always meant to be shared. Some are vintage, pulled from old family recipe cards and memories; others are newer favorites that have earned a permanent spot at the summer table. My hope is to celebrate the simple pleasures of the season—the joy of gathering, the beauty of fresh ingredients, and the comfort of a full plate, whether you’re dockside with your feet in the water or lingering at the table after a long swim.

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Ingredients for Ambrosia Cupcakes

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Step-by-Step Instructions for Coconut Chiffon Cake

• Mix dry ingredients: In a large bowl, sift together cake flour, 1/2 cup sugar, baking powder, and salt.
• Whisk wet ingredients: In a separate bowl, whisk together coconut milk, water, oil, vanilla, coconut extract, and egg yolks until smooth.

• Combine: Make a well in the dry ingredients. Pour in the wet mixture and whisk until fully combined and smooth—do not overmix.

• Whip egg whites: In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Slowly add the remaining 1/4 cup sugar and continue beating until glossy stiff peaks form.
• Fold: Gently fold whipped egg whites into the batter in 3 additions, using a spatula to avoid deflating.
• Bake: Divide batter evenly among cupcake liners (they’ll be about 3/4 full). Bake for 18–22 minutes, or until tops spring back and a toothpick comes out clean.

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Step-by-Step Instructions for Fluffy Sour Cream Frosting

• In a small saucepan, whisk together flour, sugar, salt, and milk until smooth.
• Cook over medium heat, whisking constantly, until the mixture thickens to a pudding-like consistency (about 5–7 minutes).

• Remove from heat and transfer to a bowl. Press plastic wrap directly onto the surface and let cool completely to room temp.

• In a stand mixer or using hand beaters, cream the butter until light and fluffy. Add the cooled flour-milk mixture a spoonful at a time, beating well after each addition.
• Beat in the sour cream and vanilla. Continue beating until smooth, fluffy, and slightly tangy.
• Transfer to a bowl and refrigerate until ready to use.

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Filling and Assembling Ambrosia Cupcakes

Once your Ambrosia Cupcakes are baked and cooled, it’s time to add the filling that brings this nostalgic dessert to life. Using a small knife or cupcake corer, remove the center of each cupcake to create space for the creamy ambrosia-inspired filling.

Inside each cupcake, spoon a dollop of marshmallow cream mixed with crushed pineapple and mandarin orange—a nod to the classic fruit salad that inspired this recipe. This juicy, citrusy center adds brightness and moisture to every bite.

To finish, swirl on a generous layer of fluffy sour cream frosting, then top with mini marshmallows, a sprinkle of coconut, or even a maraschino cherry for that retro touch. The result is a cupcake that’s tender, tangy, and bursting with summery flavor—like a sweet surprise in every bite.

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Storing and Serving Ambrosia Cupcakes

Ambrosia Cupcakes can be made ahead and store beautifully with just a little care. Once frosted and filled, they’ll keep for up to 3 days in the refrigerator in an airtight container. Because the frosting is butter-based and the filling includes fruit, refrigeration helps maintain both texture and safety.

Before serving, let the cupcakes sit at room temperature for 20–30 minutes to soften the frosting and bring out the best flavor and texture. You want that coconut chiffon cake tender and the marshmallow cream just dreamy enough to melt in your mouth.

For special occasions, you can prep the components (cake, frosting, filling) a day in advance and assemble the Ambrosia Cupcakes the day of your gathering.

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Ambrosia Cupcake FAQs

1. What is ambrosia salad?
Ambrosia salad is a vintage fruit salad popular in the U.S., especially in the South and Midwest. Traditionally made with canned fruit (like mandarin oranges and pineapple), shredded coconut, mini marshmallows, and a creamy base of sour cream or whipped topping, it was a staple of mid-century holiday and potluck tables.

2. What inspired these Ambrosia Cupcakes?
These cupcakes are a nostalgic reimagining of the marshmallow fruit salad I grew up making for Fourth of July picnics. They preserve the citrus, coconut, and marshmallow flavors of the original while transforming them into an elegant dessert.

3. Can I make these cupcakes ahead of time?
Yes! You can bake the cupcakes a day in advance and store them covered at room temperature. The frosting and filling can be made a day ahead and refrigerated—just bring them to room temp before assembling.

4. Do I have to fill the cupcakes?
Filling the cupcakes with marshmallow cream, pineapple, and mandarin orange adds a delightful surprise, but if you’re short on time, you can skip the filling and still enjoy the flavor in the frosting and cake.

5. What does “ermine frosting” mean?
Ermine frosting (also called cooked flour frosting) is an old-fashioned buttercream made by cooking a milk and flour base, then whipping it into butter. In this recipe, I used sour cream for a tangy twist and describe it as “fluffy sour cream frosting” to keep it approachable.

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