Festive Christmas Pudding Cupcakes Recipe

If you’re looking for a delightful twist on your holiday desserts this year, I promise you’ll adore this Festive Christmas Pudding Cupcakes Recipe. These cupcakes capture all the cozy, spiced notes of traditional Christmas pudding but in a fun, handheld form that’s perfect for parties, gift-giving, or a sweet treat by the fire. I absolutely love how moist and flavorful they turn out—with that boozy soaked fruit adding wicked depth—and the vanilla glaze gives just the right balance of sweetness. Stick around because I’m sharing all my insider tips to help you nail this festive favorite!

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Ingredients You’ll Need

The magic of this Festive Christmas Pudding Cupcakes Recipe lies in the harmony of spices, boozy fruit, and a rich vanilla glaze. When shopping, look for good-quality dried fruits and real vanilla extract to maximize flavor.

• All-purpose flour: Provides structure without weighing down these festive treats.
• Baking powder and baking soda: Leavening agents that help the cupcakes rise perfectly fluffy.
• Ground cinnamon, nutmeg, and cloves: The quintessential warm spices that evoke Christmas nostalgia.
• Unsalted butter: Softened for creamy mixing and control over saltiness.
• Brown sugar: Adds moisture and a deep, caramel-like sweetness.
• Eggs: Help bind ingredients and add richness.
• Vanilla extract: Blends beautifully with the spices and adds aromatic warmth.
• Whole milk: Keeps the batter moist and tender.
• Mixed dried fruit: Raisins, currants, and chopped apricots give texture and bursts of flavor.
• Brandy or orange juice: For soaking the fruit—brandy creates that authentic Christmas pudding vibe, while orange juice is a great alcohol-free alternative.
• Powdered sugar: The base for the sweet vanilla glaze.
• Maraschino cherries: Classic festive garnish that looks gorgeous atop each cupcake.
• Edible holly leaves: You can use fondant, marzipan, or buy edible decorations to finish the look.

Variations

One of the things I love about this Festive Christmas Pudding Cupcakes Recipe is how easily it can be personalized. Whether you want to make it vegan, dial up the spice, or swap the booze for something kid-friendly, there’s room to make it your own.

• Alcohol-Free Version: I used freshly squeezed orange juice to soak the fruit when friends with kids were coming over, and it still tasted festive and full of flavor.
• Spice It Up More: Sometimes I add a pinch of ground ginger or allspice if I’m feeling adventurous during the holidays.
• Gluten-Free Option: Try using a gluten-free all-purpose flour blend. I tested a few, and as long as you scoop gently, the texture stays nice.
• Extra Fruity: Feel free to add chopped glace cherries or dried cranberries for extra pops of color and sweetness.

How to Make Festive Christmas Pudding Cupcakes Recipe

Step 1: Soak Your Dried Fruit for Maximum Flavor

Start by placing your mixed dried fruit—think raisins, currants, chopped apricots—into a small bowl. Pour brandy over the top, or orange juice if you prefer no alcohol. Let this soak for at least 30 minutes, though overnight soaking is a magic trick I learned for deeper flavor and a juicier texture. This step truly transforms the cupcakes, giving them a tender bite and that classic Christmas pudding essence.

Step 2: Whip Up the Batter with Love and Care

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until well combined. In another large bowl, cream the softened butter and brown sugar with an electric mixer until it looks light and fluffy—this usually takes about 3 minutes. Then one by one, beat in the eggs, making sure each is fully mixed before adding the next, followed by the vanilla. Alternate folding in half the dry ingredients and half the milk, mixing gently to keep the batter tender. Finally, drain the soaked fruit and fold it into the batter evenly.

Step 3: Bake and Cool Your Festive Pudding Cupcakes

Fill each cupcake liner about three-quarters full with batter. Pop the pan in the oven and bake for 18-22 minutes. I always check around 18 minutes by inserting a toothpick in the center—it should come out clean or with only a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This pause is key so your glaze won’t melt into the cupcakes.

Step 4: Whisk Up the Vanilla Glaze

In a medium bowl, mix powdered sugar with 2 tablespoons of milk and vanilla extract. If the glaze feels too thick, add milk by the teaspoon until it reaches a smooth, pourable consistency. The glaze should softly drip over the cupcakes, not run off completely.

Step 5: Decorate with Cherry and Holly Magic

Once cupcakes are fully cooled, spoon the vanilla glaze generously over the tops. While still wet, press a bright maraschino cherry in the center of each cupcake. Arrange edible holly leaves around the cherry to complete the festive look—this little finishing touch always wows guests and reminds me of holidays growing up.

How to Serve Festive Christmas Pudding Cupcakes Recipe

Garnishes

I’m a sucker for simple, classic garnishes here: maraschino cherries and edible holly leaves add that iconic Christmas look. Sometimes, I dust with a little powdered sugar on top for a “freshly fallen snow” effect. If you want to elevate things, a small sprig of fresh rosemary or thyme looks surprisingly festive and smells wonderful!

Side Dishes

These cupcakes pair beautifully with a warm mug of spiced cider or mulled wine if you’re hosting adults. For a dessert spread, I like serving with whipped cream or a spiced cream cheese frosting on the side for dipping. If you want a cozy brunch vibe, put out fresh fruit and a platter of cheese for balance.

Creative Ways to Present

One year, I arranged these cupcakes in the shape of a Christmas tree on a large platter and dusted with edible glitter—total showstopper! Wrapping them in clear cellophane with a red ribbon transforms them into charming homemade gifts. You can also place individual cupcakes in mini paper boxes for easy party favors.

Make Ahead and Storage

Storing Leftovers

I keep leftover cupcakes in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration helps—but bring them to room temp before serving so the butter and glaze regain their softness.

Freezing

These cupcakes freeze beautifully. After baking and cooling, I wrap each cupcake tightly in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. When craving Christmas cheer, just thaw overnight in the fridge.

Reheating

To bring frozen cupcakes back to life, I warm them for 10-15 seconds in the microwave—just enough to make them soft without melting the glaze completely. If you want the glaze fresh, wait to add it until right before serving.

FAQs

Final Thoughts

This Festive Christmas Pudding Cupcakes Recipe holds a special place in my holiday baking because it captures the essence of Christmas pudding in such a fun and accessible way. I remember the first time I made these, my family couldn’t get enough—they gobbled them up before dessert was even announced! If you’re reading this and wondering if you should give these a try, I say go for it. You’ll be rewarded with moist, spiced cupcakes bursting with juicy fruit and a pretty vanilla glaze that makes every bite feel like a celebration. Trust me, once you make these, they’ll become a holiday tradition you’ll look forward to each year!

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