If you’re looking for a delightful twist on a classic holiday treat, you’re going to adore this Festive Christmas Pudding Cupcakes Recipe. Imagine all the comforting spices, the plump soaked fruits, and the rich flavors of a traditional Christmas pudding, but in perfectly portioned, stunning cupcakes topped with a silky vanilla glaze. I discovered this recipe a few years back when I wanted to share Christmas pudding in a fresh, fun way, and trust me, these cupcakes quickly became the star of our holiday dessert spread. Keep reading, because this fan-freaking-tastic recipe is about to become your new festive favorite!
Why You’ll Love This Recipe
- Classic Holiday Flavors: The blend of warm spices and soaked dried fruits perfectly captures the Christmas pudding spirit.
- Perfectly Portable: Cupcakes mean you can serve this festive dessert easily at parties, bringing cheer everywhere.
- Vanilla Glaze Magic: The smooth, lightly sweet glaze balances the richness and adds a gorgeous finish that your friends will rave about.
Ingredients You’ll Need
The ingredients in this Festive Christmas Pudding Cupcakes Recipe combine to give you moist, flavorful cupcakes packed with fruit and spice. Make sure to choose good-quality dried fruits and fresh spices for the best results—your taste buds will thank you!
- All-purpose flour: The base for a tender cupcake crumb.
- Baking powder and baking soda: Help give your cupcakes a nice rise and lightness.
- Ground cinnamon, nutmeg, and cloves: The essential trio for that warming, festive flavor.
- Unsalted butter: Ensures you control the saltiness and adds the perfect buttery richness.
- Brown sugar: Adds moisture and a deep, caramel flavor that pairs beautifully with the spices.
- Eggs: Bind everything together and give structure to your cupcakes.
- Vanilla extract: Enhances all the other flavors and adds sweetness without extra sugar.
- Whole milk: Keeps the batter moist and tender.
- Mixed dried fruit (raisins, currants, apricots): The star of the cupcakes, soaked to plump them up and deepen the flavor.
- Brandy or orange juice: For soaking the fruit – brandy adds warmth while orange juice keeps it lighter but still flavorful.
- Powdered sugar: For the smooth vanilla glaze.
- Milk (for glaze): To get the perfect glaze consistency.
- Maraschino cherries and edible holly leaves: Festive decorations that make your cupcakes party-ready.
Variations
I love how this Festive Christmas Pudding Cupcakes Recipe is flexible enough for you to put your spin on it. Whether you want to make it vegan, add nuts, or experiment with different glaze flavors, there’s room for creativity here, and it’s always fun to make these your own.
- Alcohol-free version: I swapped out brandy for freshly squeezed orange juice for a kid-friendly holiday treat that’s just as festive.
- Nutty twist: Adding chopped toasted walnuts or pecans into the batter gave my cupcakes an extra crunch that my family couldn’t get enough of.
- Gluten-free adaptation: Using a gluten-free flour blend worked well when I had guests with sensitivities, just be mindful to check your baking powder’s gluten status.
- Glaze variations: I sometimes mix in a touch of lemon zest or swap vanilla for almond extract in the glaze for a different but delightful flavor profile.
How to Make Festive Christmas Pudding Cupcakes Recipe
Step 1: Soak the Dried Fruit for Maximum Juiciness
This step makes all the difference. Pop your mixed dried fruit into a bowl and pour over brandy or orange juice. Letting the fruit soak for at least 30 minutes (I usually start mine the night before) means the fruit plumps up and infuses each bite with that classic Christmas pudding flavor. If you’re short on time, 30 minutes still works, but overnight is where it really shines.
Step 2: Mix Your Batter with Love and Care
Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners. Whisk together your flour, baking powder, baking soda, and spices in a bowl—this ensures even distribution of those warming flavors. In a separate bowl, cream the softened butter and brown sugar until light and fluffy; this takes about 3 minutes with an electric mixer and is key for that tender, moist texture.
Beat in the eggs one at a time, making sure each is incorporated before the next goes in. Then stir in your vanilla extract. Now alternate adding the dry ingredients and milk to the wet mixture, mixing gently each time—overmixing is the enemy of fluffiness here. Finally, fold in your drained soaked fruit carefully so you keep all that juicy goodness intact.
Step 3: Bake to Golden Perfection
Spoon the batter evenly into your lined muffin cups, filling about three-quarters full. Bake for 18 to 22 minutes—set your timer, but start checking around minute 18 with a toothpick. It should come out clean or with just a few moist crumbs. Let the cupcakes rest in the pan for 5 minutes before transferring them to a wire rack to cool completely; this prevents any sogginess and makes glazing easier.
Step 4: Whip Up That Silky Vanilla Glaze
While the cupcakes cool, whisk together powdered sugar, 2 tablespoons of milk, and vanilla extract. If the glaze feels too thick, add a little more milk gradually until you get a smooth, pourable consistency. Take your time here—it should gently drip over the cupcakes but not run off completely. This glaze adds just the right sweetness and a gorgeous shine.
Step 5: Time to Decorate and Impress
Once your cupcakes are cool, spoon glaze over each one and let it cascade naturally down the sides. Then, gently nestle a maraschino cherry on top and arrange edible holly leaves around it for that iconic, festive look. Trust me, these little touches make guests ooh and aah every time.
Pro Tips for Making Festive Christmas Pudding Cupcakes Recipe
- Soak Fruit Overnight: I learned soaking the fruit overnight makes the biggest flavor difference, giving that authentic pudding taste and a juicy texture in every bite.
- Don’t Overmix Your Batter: Keeping your mixing gentle preserves fluffiness—overmixing can make your cupcakes dense instead of light and tender.
- Cool Completely Before Glazing: Applying the glaze too early makes it melt away, so patience here is worth it for the perfect finish.
- Use Fresh Spices: I used to skip this, but fresh spices elevate the flavor so much; pre-ground spices that are a few months old just don’t cut it.
How to Serve Festive Christmas Pudding Cupcakes Recipe
Garnishes
I stick with maraschino cherries and edible holly leaves because they’re so classic and instantly festive. But you can get creative—try a dusting of powdered sugar for a snow-kissed look or sprinkle crushed pistachios for a pop of color and crunch. I’ve also made these with tiny fondant snowflakes when serving to kids—it’s adorable and fun!
Side Dishes
For a perfect holiday spread, serve these cupcakes alongside a rich cup of mulled cider or freshly brewed spiced tea. A dollop of lightly whipped cream or a scoop of vanilla ice cream on the side amps up the indulgence. These cupcakes even pair nicely with a cheese board, offering a sweet contrast to savory bites for party guests.
Creative Ways to Present
I love presenting these cupcakes in festive cupcake liners—think deep reds, greens, or even gold foil—which instantly ups the holiday vibe. For parties, I arrange them on a tiered cake stand with sprigs of fresh holly and pine cones in between. Another fun way is wrapping individual cupcakes in clear cellophane bags tied with a satin ribbon—they make charming edible gifts!
Make Ahead and Storage
Storing Leftovers
Because these cupcakes have moist fruit and glaze, I store leftovers in an airtight container at room temperature for up to 2 days. If your house is warm, keeping them in the fridge is safer but bring them back to room temperature before serving so the flavors shine.
Freezing
I’ve frozen these cupcakes unglazed successfully by wrapping each cupcake tightly in plastic wrap and placing them in a freezer-safe container. They keep well for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, then add the vanilla glaze fresh before serving to maintain that perfect drizzle.
Reheating
Reheating is simple: pop a cupcake in the microwave for 10-15 seconds to bring back the warmth and softness. If you’ve glazed them already, I recommend reheating without glaze, then adding it fresh once warmed—it keeps the glaze looking and tasting its best.
FAQs
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Can I make the Festive Christmas Pudding Cupcakes Recipe dairy-free?
Absolutely! Swap the butter for a dairy-free margarine or coconut oil and replace whole milk with your favorite plant-based alternative like almond or oat milk. Just keep in mind the flavor profiles might shift slightly but will still be delicious.
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How long do these cupcakes stay fresh?
Stored properly in an airtight container at room temperature, these cupcakes stay fresh for about 2 days. Refrigerating can extend this to 4-5 days, but make sure to bring them back to room temp before enjoying for the best taste and texture.
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Can I prepare the cupcakes ahead and add glaze later?
Yes, this is actually a great approach! Bake and cool the cupcakes, then store them unglazed. When you’re ready to serve, make and drizzle the vanilla glaze fresh for that perfect shine and flavor.
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What if I don’t have brandy for soaking fruit?
No worries! Use orange juice or apple juice as a non-alcoholic alternative. It still adds moisture and a lovely fruity note but keeps the flavor lighter—perfect if serving children or guests avoiding alcohol.
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How do I keep the cupcakes moist?
Soaking the dried fruit and folding it carefully into the batter helps keep the cupcakes moist. Avoid overbaking—start checking by 18 minutes—and don’t forget to cool in the pan a few minutes before transferring to avoid drying out.
Final Thoughts
Honestly, I absolutely love how this Festive Christmas Pudding Cupcakes Recipe brings the nostalgic, cozy flavors of Christmas pudding into a fun, easy-to-serve format. It’s one of those recipes that sparks smiles and holiday joy every time I make it. If you’re looking to impress your loved ones with something classic yet fresh this season, do yourself a favor and try these cupcakes—you’ll be so glad you did!
Print
Festive Christmas Pudding Cupcakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Celebrate the festive season with these delightful Christmas Pudding Cupcakes topped with a luscious vanilla glaze and adorned with maraschino cherries and edible holly leaves. Infused with warm spices and soaked dried fruits, these cupcakes capture the essence of traditional Christmas pudding in an easy-to-make, bite-sized treat perfect for holiday gatherings.
Ingredients
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. Let the fruit soak for at least 30 minutes or overnight for more intense flavor. This step adds moisture and enhances the taste.
- Make the Cupcake Batter: Preheat the 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. In a large bowl, cream softened butter and brown sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in the vanilla extract. Alternate adding dry ingredients and milk in two additions, mixing gently until just combined. Fold in the soaked and drained dried fruit.
- Bake the Cupcakes: Spoon the batter evenly into cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Make the Vanilla Glaze: Whisk powdered sugar, 2 tablespoons milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, if needed, to achieve a pourable consistency.
- Decorate the Cupcakes: Once cooled, drizzle the vanilla glaze over each cupcake. Top each with a maraschino cherry and arrange edible holly leaves around the cherry for a festive look.
Notes
- For stronger flavor, soak dried fruits overnight.
- Use brandy for a traditional rum-flavored touch, or orange juice for a non-alcoholic alternative.
- Glaze consistency can be adjusted by adding milk gradually to avoid it being too runny.
- Cupcakes are best served fresh but can be stored in an airtight container for up to 3 days.
- Edible holly leaves can be replaced with festive sprinkles if desired.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 20g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
