Go Back
–+ servings
Festive Christmas Pudding Cupcakes

Festive Christmas Pudding Cupcakes for a Joyful Holiday Treat

Delightful Festive Christmas Pudding Cupcakes combining traditional flavors in a lightweight dessert that’s perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 57 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: Holiday
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cupcake Base
  • 2 cups all-purpose flour use gluten-free flour for a gluten-free version
  • 2 teaspoons baking powder ensure it's fresh for proper rise
  • 1 teaspoon baking soda helps achieve a light texture
  • 1 teaspoon ground cinnamon can substitute with pumpkin pie spice for a twist
  • 1/2 teaspoon ground nutmeg freshly grated will enhance flavor
  • 1/2 teaspoon ground cloves use whole cloves if preferred; grind before adding
  • 1/2 cup unsalted butter margarine can substitute for a dairy-free option
  • 1 cup brown sugar light brown sugar will also work
  • 2 large eggs can be replaced with flax eggs for a vegan version
  • 1 teaspoon vanilla extract use pure extract for the best flavor
  • 1 cup whole milk substitute with almond milk for a lactose-free option
  • 2 cups mixed dried fruit a mix of raisins, currants, and dried apricots
  • 1/2 cup brandy or orange juice use orange juice for a family-friendly version
Vanilla Glaze
  • 1 cup powdered sugar use a sugar substitute for lower calories
  • 2 tablespoons milk use almond milk to keep it dairy-free
  • 1 teaspoon vanilla extract flavor enhancer
Decoration
  • 12 pieces maraschino cherries fresh cherries can be used for a more natural option
  • 12 pieces edible holly leaves fondant or marzipan can be alternatives

Equipment

  • Oven
  • Mixing Bowl
  • Whisk
  • Cupcake tray
  • Spatula

Method
 

Instructions
  1. Soak the mixed dried fruits in brandy or orange juice for at least 30 minutes, or overnight if possible.
  2. Cream together the softened unsalted butter and brown sugar until light and fluffy, about 3-5 minutes.
  3. Beat in the eggs one at a time, followed by the vanilla extract until smooth.
  4. Whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, and cloves in a separate bowl.
  5. Gradually add the dry ingredients to the butter mixture, alternating with whole milk, mixing until just combined.
  6. Fold the soaked dried fruits into the batter carefully to ensure even distribution.
  7. Preheat the oven to 350°F (175°C) and line a cupcake tray with liners. Fill each liner with batter about two-thirds full.
  8. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Mix the powdered sugar, milk, and vanilla extract until smooth to prepare the glaze.
  11. Drizzle the glaze over cooled cupcakes and top with maraschino cherries and edible holly leaves.

Nutrition

Serving: 1cupcakeCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 14gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

These cupcakes are perfect for holiday gatherings and can be made ahead to save time. Follow storage tips for best results.

Tried this recipe?

Let us know how it was!