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Waldorf Salad Cupcakes

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Waldorf Salad Cupcakes

When I told Jonathan that I was going to decorate a cupcake with grapes, he got a little scared.  You see, the last time that I decorated with grapes, I created grape man (just go look).  I assured him that this time, I’d keep it more normal and simply replace the iconic cherry on top with a grape.  Why grapes at all?  This is my cupcake version of Waldorf salad – a fruity salad created in the late 1800’s at the Waldorf hotel in New York.

These Waldorf salad cupcakes have all the trappings of a Waldorf salad; there are no greens, of course, but the cupcakes contain apples, raisins, walnuts, lemon, and even mayonnaise.  If you are a mayonnaise hater, don’t worry – rather than making the cupcakes taste like a condiment, the mayonnaise simply adds moisture (after all, mayonnaise is made with eggs and oil – key cupcake ingredients).

The prominent flavor in these Waldorf salad cupcakes is tart lemon, making them taste as fresh and salady as a cupcake can.  If you close your eyes and try really hard, you might even convince yourself for a second that you are keeping that New Year’s resolution to eat more salad.

Regency Wraps Greaseproof Baking Cups, Solid Royal Blue, 40-Count, Standard.

The moisture of the apples will cause the cupcakes to pull away from standard paper liners.  If you like the look of cupcake liners, use silicone liners or grease-proof liners like these.

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Waldorf Salad Cupcakes

Servings 18 cupcakes


  • 1 cup sugar
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup unsalted butter room temperature
  • ¾ cup full-fat mayonnaise
  • 2/3 cup lemon juice
  • ¾ cup raisins
  • ¾ cup roughly chopped walnuts
  • ¾ cup finely chopped apples
  • Whipped cream to taste
  • 9 grapes


  1. Preheat oven to 350 F.
  2. In a medium-sized mixing bowl, mix together sugar, flour, baking powder, baking soda, and salt.
  3. Add in the butter, and mix until well-combined. You should end up with a fine crumb texture.
  4. Mix in mayonnaise until well-combined.
  5. Mix in lemon juice until well-combined.
  6. Fold in raisins, walnuts, and apples.
  7. Fill cupcake liners ¾ full.
  8. Bake for 25 minutes or until a toothpick comes out dry.
  9. Remove cupcakes from tins and set on a cooling rack to cool.
  10. Once cool, top cupcakes with whipped cream and garnish with half of a grape.

Recipe Notes

If you like the look of cupcake liners, use silicone or grease-proof liners. The moisture of the apples will cause the cupcakes to pull away from standard paper liners.

Do You Like the Idea of a Salad Cupcake?

I got the idea for a salad cupcake from The Baking Robot’s Watergate Salad Cupcakes.  The Baking Robot has a ton of other fun and creative cupcakes worth checking out.  Have a look for more cupcake fun!

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3 comments on “Waldorf Salad Cupcakes”

  1. Deasays:

    Grapes are the new cherries for 2013, you know. ;) These look delicious!

  2. amy lynnsays:

    Oh my goodness… my Grandmother, who I miss every day, always made Waldorf Salad and she was the only person I ever knew who made it!! So this is just, well, you know how those memories about taste and smell go. I am almost afraid to try these (I’d so hate to mess ’em up) but she would tell me to go for it. Grandmothers are the best cheerleaders :)

    Thank you so much for sharing this recipe, what a lovely surprise. Your entire site is a cupcake lovers dream come true, I can’t believe I am only finding you now. (I have also run across the “My Mom Cupcake”, so I figure I’ll find everyone’s fave dessert here eventually!) I am signed up for your e-mails, yay!

    • Stefanisays:

      Aww.. Amy. What a sweet comment. I’m sure your grandmother would be thrilled if you made them. Thanks for subscribing. Keep in touch and let me know how it goes.

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