Description
Celebrate the festive season with these delightful Christmas Pudding Cupcakes featuring moist spiced cake filled with soaked dried fruits and topped with a smooth vanilla glaze and festive decorations. Perfect for holiday gatherings, these cupcakes capture the traditional flavors of Christmas pudding in a convenient cupcake form.
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120ml) whole milk
- ½ cup (85g) mixed dried fruit (raisins, currants, chopped dried apricots)
- ¼ cup (60ml) brandy or orange juice (for soaking the fruit)
For the Vanilla Glaze:
- 2 cups (240g) powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
For Decoration:
- Maraschino cherries
- Edible holly leaves (fondant, marzipan, or store-bought edible decorations)
Instructions
- Soak the Dried Fruit: Place the mixed dried fruit in a small bowl and pour the brandy or orange juice over it. Allow the fruit to soak for at least 30 minutes or overnight for a more intense flavor. This adds moisture and rich fruitiness to the cupcakes.
- Prepare the Cupcake Batter: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves in a medium bowl. In a separate large bowl, cream the softened butter with the brown sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, followed by the vanilla extract. Alternately add the dry ingredients and milk in two additions, mixing gently each time until just combined. Drain excess liquid from the soaked fruit and fold it gently into the batter.
- Bake the Cupcakes: Spoon the batter evenly into the prepared liners, filling each about three-quarters full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Vanilla Glaze: Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a bowl. If the glaze is too thick, add additional milk one teaspoon at a time until smooth and pourable.
- Decorate the Cupcakes: Once the cupcakes are fully cooled, spoon the vanilla glaze over each cupcake, allowing it to drip down the sides. Top each cupcake with a maraschino cherry and arrange edible holly leaves around the cherry for a festive presentation.
Notes
- Soaking the dried fruit overnight intensifies flavor and ensures moist, tender cupcakes.
- You can substitute brandy with orange juice to keep the flavor non-alcoholic.
- Ensure cupcakes are completely cooled before glazing to prevent the glaze from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Use gluten-free flour to make the cupcakes gluten-free, if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
