Festive Christmas Pudding Cupcakes Recipe

If you’re looking for a cozy, charming dessert to bring a slice of holiday cheer to your kitchen, I’ve got just the thing for you: a Festive Christmas Pudding Cupcakes Recipe that’s bursting with all the warm spices and fruity goodness of classic Christmas pudding—but in cute, bite-sized form! These cupcakes are so moist, flavorful, and decked out with a simple vanilla glaze and festive decorations, they’ll quickly become a holiday tradition. Trust me, once you try these, you’ll want to make them every year.

this …

Ingredients You’ll Need

Every ingredient here works in harmony to create that luscious Christmas pudding vibe in cupcake form. The combination of warm spices and soaked dried fruits really makes the flavor pop, while the vanilla glaze ties it all together with a sweet, creamy finish. Here’s what you’ll want to gather:

• All-purpose flour: This is the foundation of the cupcakes, giving them the right structure and crumb.
• Baking powder and baking soda: These leavening agents help the cupcakes rise perfectly fluffy.
• Ground cinnamon, nutmeg, and cloves: The holy trinity of Christmas spices that make every bite feel seasonal.
• Unsalted butter: Using softened butter ensures a creamy batter with a tender crumb.
• Brown sugar: Adds moisture and that subtle caramel flavor traditional in Christmas desserts.
• Eggs: Helps bind everything together and enriches the batter.
• Vanilla extract: Elevates the flavors and pairs beautifully with the spices.
• Whole milk: Keeps the cupcakes moist and light.
• Mixed dried fruit (raisins, currants, chopped dried apricots): Soaked ahead, they plump up and infuse the batter with bursts of sweetness.
• Brandy or orange juice: Use brandy for that authentic boozy touch or orange juice for a family-friendly version.
• Powdered sugar: For the smooth vanilla glaze on top.
• Maraschino cherries and edible holly leaves: These little decorations add that festive flair—totally optional but so fun!

Variations

I love experimenting with this Festive Christmas Pudding Cupcakes Recipe to suit the holidays and my guests’ tastes. Feel free to tweak the dried fruits or swap out the spirit you use to soak them. Making it your own is half the fun!

• Non-Alcoholic Version: I often use freshly squeezed orange juice instead of brandy when I’m baking for kids or guests avoiding alcohol—it still adds great flavor and sweetness.
• Different Dried Fruits: Try adding chopped dates, dried cherries, or even crystallized ginger for an extra zing.
• Spice It Up: If you like a little extra warmth, a pinch of ground ginger or allspice really amps up the festive vibe.
• Gluten-Free: I once made these with a gluten-free flour blend with great results—just make sure it contains xanthan gum for texture.

How to Make Festive Christmas Pudding Cupcakes Recipe

Step 1: Soak the Dried Fruit for Maximum Moisture

Start by placing your mixed dried fruits in a small bowl, then pour brandy or orange juice over them so they’re just covered. Let them soak for at least 30 minutes, or better yet, overnight if you have the time. This step is where the magic happens, as it plumps up the fruit and infuses your cupcakes with that unmistakable festive depth. If you’re short on time, even a quick soak makes a noticeable difference.

Step 2: Mix the Batter the Right Way

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and your aromatic spices—cinnamon, nutmeg, and cloves. Set this aside.

In a separate large bowl, cream together the softened butter and brown sugar until light, fluffy, and a little pale—this usually takes about 3 minutes with an electric mixer. I like to do this step really well since it makes the cupcakes super tender.

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, followed by the vanilla extract.

Now, alternate adding the dry ingredients and milk to your wet mixture—start with half the flour mixture, then half the milk, mix gently, then add the rest. Be careful not to overmix; stirring just until combined will keep your cupcakes tender and light.

Finally, drain the soaked fruit and gently fold it into the batter. You’ll get juicy bursts of flavor in every bite!

Step 3: Bake to Perfection

Spoon the batter evenly into your lined muffin cups, filling each about ¾ full. This helps them rise nicely without spilling over. Pop them in the oven and bake for about 18-22 minutes. You’ll want to test with a toothpick inserted in the center; if it comes out clean, they’re done.

Once baked, let them cool in the tin for about 5 minutes—that prevents them from breaking apart when you move them. Then transfer to a wire rack to cool completely before glazing.

Step 4: Whip Up the Vanilla Glaze

In a medium bowl, mix powdered sugar, 2 tablespoons of milk, and vanilla extract until smooth. If it seems too thick to pour, add milk a little at a time until you get a lovely drippy consistency—like a thick sauce.

Step 5: Decorate with Festive Cheer

Spoon or drizzle the vanilla glaze over each completely cooled cupcake. The glaze’s sweetness perfectly complements the spiced batter. Then press a maraschino cherry onto the top and add edible holly leaves around it. This little decoration always impresses guests and gets everyone into the holiday spirit!

How to Serve Festive Christmas Pudding Cupcakes Recipe

Garnishes

I love using bright red maraschino cherries topped with edible holly leaves — it’s such an easy way to make them look festive and inviting. If you’re feeling crafty, a dusting of powdered sugar or a few sprinkles of crushed pistachios also adds charm and texture.

Side Dishes

These cupcakes are perfect on their own but pairing them with a dollop of whipped cream or vanilla ice cream can make them feel extra special. Hot mulled cider or a spiced tea also pairs beautifully alongside.

Creative Ways to Present

For Christmas parties, I like arranging these cupcakes on a tiered stand surrounded by pine branches and fairy lights. Another fun idea: wrap each cupcake in mini cupcake boxes tied with ribbon for edible gifts or party favors—your friends will love the personal touch!

Make Ahead and Storage

Storing Leftovers

I store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, pop them in the fridge but bring to room temp before serving for best flavor and texture.

Freezing

Freezing these cupcakes works like a charm! Wrap each cupcake individually in plastic wrap, then place in a freezer-safe container. They keep well for up to 2 months. Thaw overnight in the fridge before glazing, then decorate fresh for that just-baked taste.

Reheating

If you want to warm cupcakes a bit, I gently microwave them for 10-15 seconds. It brings out the spices and softens the cake without drying it out. Just don’t heat glazed cupcakes too long or the icing will melt away!

FAQs

Final Thoughts

This Festive Christmas Pudding Cupcakes Recipe holds a special place in my heart because it captures everything wonderful about holiday baking—the warm spices, the joyful aromas, and the smiles that come after that first bite. They’re fun to make, a treat to share, and a delightful way to add some magic to your Christmas celebrations. I’m confident once you try it, you’ll agree these cupcakes deserve a regular spot on your holiday dessert table. Go on, bake some up and watch your family light up with festive cheer!

Print