Description
Celebrate the festive season with these delightful Christmas Pudding Cupcakes topped with a smooth vanilla glaze. Packed with warm spices and soaked dried fruits, these cupcakes capture the classic holiday flavors in a convenient, bite-sized treat perfect for holiday gatherings and festive celebrations.
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 mixed dried fruit in a small bowl and pour brandy or orange juice over it. Let the fruit soak for at least 30 minutes or overnight to enhance moisture and flavor.
- Make the Cupcake Batter: Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners. Whisk together dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, cloves). In a large bowl, cream softened butter and brown sugar with an electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract. Alternately add the dry ingredients and milk to the wet mixture, mixing gently until just combined. Fold in the drained soaked fruit carefully.
- Bake the Cupcakes: Spoon batter evenly into liners filling about ¾ full. Bake for 18-22 minutes or until a toothpick inserted comes out clean. Let cupcakes cool in pan for 5 minutes, then transfer to wire rack and cool completely.
- Make the Vanilla Glaze: Whisk powdered sugar, 2 tablespoons milk, and vanilla extract in a bowl. Adjust thickness by adding an additional tablespoon of milk gradually to achieve smooth, pourable consistency.
- Decorate the Cupcakes: Once cupcakes are cool, drizzle vanilla glaze over the tops allowing it to drip down sides. Garnish with a maraschino cherry on each and surround with edible holly leaves for a festive finish.
Notes
- For more intense fruit flavor, soak dried fruits overnight.
- Brandy can be substituted with orange juice for a non-alcoholic version.
- Ensure cupcakes are completely cooled before glazing to prevent melt-through.
- Use an electric mixer for creaming butter and sugar to achieve a fluffy texture.
- Store cupcakes in an airtight container to maintain freshness for up to 3 days.
Nutrition
- Serving Size: 1 cupcake
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 115 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
