Festive Christmas Pudding Cupcake Recipe

If you’re looking to delight your guests this holiday season, I’ve got a treat that’ll instantly become a favorite: my Festive Christmas Pudding Cupcake Recipe. These cupcakes capture all the warmth and spice of traditional Christmas pudding but in a cute, handheld form that’s so easy to enjoy. Plus, with a luscious vanilla glaze and festive cherry on top, they’re as pretty as they are delicious. Stick around, and I’ll walk you through every step to make these perfect little holiday gems!

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Ingredients You’ll Need

Each ingredient in this Festive Christmas Pudding Cupcake Recipe plays its part in creating that cozy, holiday flavor combo — from warming spices to the brandy-soaked fruits that bring it all to life. I recommend picking good-quality dried fruit and fresh spices for the best aroma.

• All-purpose flour: Provides the perfect structure; I always sift it for lighter cupcakes.
• Baking powder and baking soda: Help your cupcakes rise just right — don’t skip them or use old baking soda!
• Ground cinnamon, nutmeg, cloves: These spices bring that unmistakable Christmas pudding warmth.
• Unsalted butter: Softened for easy creaming; butter makes the texture rich and tender.
• Brown sugar: Adds that lovely molasses note that complements the spices.
• Eggs: Bind everything and add richness; room temperature eggs work best.
• Vanilla extract: Enhances the flavors and pairs wonderfully with the spices.
• Whole milk: Keeps the batter moist; feel free to substitute with dairy-free milk if needed.
• Mixed dried fruit (raisins, currants, chopped apricots): Soaked beforehand, they bring sweet, chewy bursts.
• Brandy or orange juice: Use brandy for that authentic kick, or orange juice if you prefer alcohol-free.
• Powdered sugar (for glaze): For a sweet, smooth vanilla glaze finish.
• Maraschino cherries and edible holly leaves: The perfect festive touches that make these cupcakes stand out.

Variations

One of my favorite things about this Festive Christmas Pudding Cupcake Recipe is how easy it is to tweak it to your own tastes or dietary needs. Don’t hesitate to personalize it — the festive spirit is all about making it your own!

• Alcohol-free version: I swapped the brandy for orange juice once, and honestly, nobody missed the booze — still moist and flavorful!
• Gluten-free option: Try using a gluten-free all-purpose baking flour blend; just be sure your baking powder is gluten-free.
• Additional spice: If you love extra warmth, add a pinch of ground ginger or allspice — it elevates the aromatic profile.
• Nutty twist: Folding in some finely chopped toasted walnuts or pecans adds lovely texture and richness.

How to Make Festive Christmas Pudding Cupcake Recipe

Step 1: Soak the Dried Fruit for Maximum Moisture

Start by placing your mixed dried fruit in a bowl and pouring brandy or orange juice over it. I like to soak mine overnight because it lets the fruit plump up and soak in those flavors beautifully. If you’re short on time, 30 minutes works too — just give the fruit a quick stir to make sure it’s evenly soaked. This trick transforms the fruit from dry and tough to juicy and bursting with flavor, which is key for these cupcakes.

Step 2: Mix Your Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves until well combined. This ensures your spices are evenly distributed and every cupcake has that perfect festive flavor.

Step 3: Cream Butter and Sugar Until Fluffy

Using an electric mixer, beat the softened butter and brown sugar for about 3 minutes. You want the mixture light and fluffy—this step aerates the batter and helps the cupcakes rise beautifully. I’ve found that taking the time here really pays off in the end texture.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This prevents your batter from curdling. Then pop in the vanilla extract, which adds a sweet depth that perfectly rounds out the spices.

Step 5: Combine Wet and Dry Ingredients

Now, add half of your flour mixture to the wet batter, then half of the milk, mixing gently after each addition. Follow with the remaining dry ingredients and milk, stirring just enough to blend everything together. Overmixing can make cupcakes tough, so stop as soon as the batter looks uniform.

Step 6: Fold in the Soaked Fruit

Drain any excess soaking liquid from your dried fruit and gently fold the fruit into your batter. This keeps the fruit juicy but prevents your cupcakes from being overly wet.

Step 7: Bake the Cupcakes

Line your muffin tin with cupcake liners and fill each about ¾ full with batter. Bake in a preheated oven at 350°F (175°C) for 18-22 minutes. To check doneness, insert a toothpick — if it comes out clean or with a few moist crumbs, it’s perfect. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Step 8: Prepare the Vanilla Glaze

Whisk together powdered sugar, milk, and vanilla extract until smooth. I usually start with 2 tablespoons of milk and add more if needed to get that perfect pourable glaze consistency — not too runny, but easy to drizzle.

Step 9: Decorate Your Cupcakes

Once your cupcakes are fully cooled, spoon the glaze over the top, letting it drip down the sides naturally — this adds to the rustic charm. Pop a maraschino cherry on each cupcake and tuck some edible holly leaves around the cherry for that unmistakable festive look. I love how these look on my holiday dessert table!

How to Serve Festive Christmas Pudding Cupcake Recipe

Garnishes

I personally adore the maraschino cherry and edible holly leaves as garnishes — they’re classic holiday symbols that add both color and charm. Sometimes I sprinkle a little extra cinnamon on the glaze for a warm, aromatic finish. You can even add a tiny dusting of powdered sugar for that snowy look right before serving.

Side Dishes

These cupcakes pair wonderfully with a hot cup of spiced tea or mulled wine. I’ve also served them alongside creamy custard or a dollop of whipped cream for an extra indulgent treat that balances the fruity spice perfectly.

Creative Ways to Present

For holiday parties, I love serving these Festive Christmas Pudding Cupcakes on tiered cake stands surrounded by pine sprigs and fairy lights — it feels like bringing a little winter wonderland right onto the table. You could also wrap each cupcake in clear cellophane with a festive ribbon, turning them into lovely edible party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to 3 days. Keeping them sealed tightly helps maintain moisture without the cupcakes getting soggy. If your kitchen is warm, refrigerate them but bring back to room temperature before serving for the best taste.

Freezing

I’ve had great success freezing these cupcakes without the glaze. Once cooled, I wrap each cupcake individually in plastic wrap, then pop them in a freezer bag. They freeze well for up to 2 months. When ready to eat, thaw overnight in the fridge and add the glaze fresh for the best results.

Reheating

To reheat, I gently warm the cupcake in the microwave for about 10-15 seconds — just enough to soften it and bring out the flavors without drying it out. Avoid warming the glaze too much or it will melt away. Adding glaze after reheating works best!

FAQs

Final Thoughts

I absolutely love how this Festive Christmas Pudding Cupcake Recipe brings the magic of traditional Christmas pudding into a fun, shareable form. When I first tried it, I was blown away by how moist and flavorful these cupcakes were—plus, the adorable glaze and cherry topping always earn compliments. Whether you’re hosting a holiday party or just craving cozy seasonal treats, these cupcakes are a fantastic way to spread joy and sweetness. Trust me, once you try making them, they’ll be a festive staple in your baking repertoire!

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