The holidays are all about indulgence, wistful longing, and treats. There’s nothing quite to me like the sweetly spiced flavors of a traditional Christmas pudding to encapsulate the warmth of the season. But as much as I adore the richness and density of the classic dessert, I find these flavors go especially well into a more playful and crowd-friendly option: Christmas pudding cupcakes. These delectable little cakes possess all the depth and spice of a pudding-but lighter, much easier to serve, and just impossible to resist.
his recipe takes that Christmas pudding tradition just right, right into your home without the heavy commitment of a full dessert. With a light, fluffy cupcake base packed with dried fruit soaked in either brandy or orange juice, a delicate vanilla glaze, and festive decorations, it’s like the holiday season wrapped up in a single bite.
The Inspiration Behind These Festive Cupcakes
Growing up, there had always been a Christmas pudding set upon the table at the time of the holiday meal-rich, moist, full of dried fruits, and sometimes topped with a creamy sauce. But once I began hosting my own holiday meals, I realized that not everyone shared my fondness for pudding’s traditional heaviness, especially following such a big meal.
That is when the transliteration of those flavors into something a little lighter, a little more approachable, struck: cupcakes. They are a great portion size and easy to eat, yet they retain that sense of nostalgia from the original dessert.
These cupcakes give one all the flavors and spirit of Christmas pudding but in a somewhat more fun and versatile form. Add to that the addition of a sweet and shiny vanilla glaze, and finish by decorating each cupcake with a cherry and edible holly-the appearance will be as festive as the eating.
When you’re planning your holiday baking, it’s always fun to have a variety of festive treats on hand. Alongside these delightful Christmas pudding cupcakes, you might want to add a few more crowd-pleasers to your dessert spread. For a playful option that the kids will adore, try making Rudolph Reindeer Cookies with Green-Eyed Charm—they’re as cute as they are delicious, perfect for adding a bit of whimsy to your holiday table. If you’re craving something rich and indulgent, Festive Red Velvet Cupcakes bring a touch of elegance with their deep red color and velvety texture, ideal for any holiday party. And for something that sparkles as much as the season itself, Sparkling Snowflake Christmas Cookies offer a beautifully frosted treat that captures the magic of winter in every bite.
These recipes, along with the Christmas pudding cupcakes, will help you create a truly memorable holiday dessert lineup!
Building Flavor: Soaking the Dried Fruit
Fruits are surely one of the most important ingredients in any Christmas pudding; this recipe has maintained that tradition. Mixed fruits, especially dried raisins, currants, and chopped dried apricots, add texture and natural sweetness to the cupcakes.
On the contrary, the real magic rests in soaking the fruits in either brandy or orange juice. That said, this step takes at least 30 minutes but can be extended overnight for a richer flavor, and will really help infuse the fruit with moisture and depth.
Brandy gives these cupcakes a sophisticated warmth, while orange juice is a little brighter and far more friendly to families. In any event, this little step ensures the dried fruit doesn’t stay chewy but rather blends in well into the soft cake.
Enjoying this recipe? There’s more where that came from! Discover exclusive holiday treats in my ‘24 Days of Christmas Desserts‘ eBook – one recipe for each day of Christmas.
Spices and Batter: Capturing the Flavors of Christmas
But where the real magic in making an ordinary cupcake into a festive treat happens is in the cupcake batter itself. Warm spices of cinnamon, nutmeg, and just a hint of ground cloves really drive home that cozy, oozing feeling reminiscent of holiday baking, flavors so synonymous with Christmas upon first bite.
The preparation of the batter will involve creaming some softened butter with brown sugar, the brown sugar having brought with it a subtle caramel-like sweetness that works really well with spices. Then add the eggs, a splash of vanilla extract, and the dry ingredients and milk in alternating fashion-that is how you would end up with this so-light, fluffy batter that was just silky smooth.
Folding in the Soaked Fruit: A Little Surprise in Every Bite
Now, add soaked fruits into the prepared batter, making sure the extra liquid has been drained off from them. The time has come when, upon folding the fruits in gently, each cupcake will have its little pockets of juicy, flavorful surprises tucked in. That fruit gives a nice texture and adds that Christmas pudding-like taste to every bite.
The Baking Process: From Batter to Beautifully Baked Cupcakes
Baking these cupcakes at 350°F (175°C) for around 18-22 minutes ensures they come out light, golden, and perfectly cooked. You’ll know they’re ready when a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack—this allows them to set properly without losing their structure.
The Finishing Touch: Vanilla Glaze
But, of course, no Christmas treat is complete without that little extra sweetness, and that comes with the vanilla glaze. So simple yet so effective, it’s made with powdered sugar, milk, and a splash of vanilla extract.
This should be smooth in consistency and thick to just drizzle over cooled cupcakes. As it cascades down the sides, it sits as a glazed sweet coating to the warmth of the spices inside. The glaze blankets it with its delicate vanilla note and balances out the spiced fruit cake beneath it, making these cupcakes from simply festive to really overindulging.
Decorating: Bringing Festivity to the Forefront
And now, for the most fun-decorating. I just adore topping them with maraschino cherries and edible holly leaves to make them look so holiday that can’t be mistaken.
The bright red of the cherries against the white snowy glaze makes for a great contrast, while the leaves of the holly complete that Christmas appeal with the touch of green, which can be made of fondant or bought. Lightly dusting the top with powdered sugar will give that look of being kissed by the snow, or if you are feeling adventurous, you can even add a sprinkle of edible glitter to give it that sparkle.
Serving Information: Perfect for Holiday Gatherings
Ideal for holiday parties This will make 12 cupcakes, which are great for a small holiday party or as a sweet addition to a festive dessert buffet. Prep takes only 20 minutes, and they bake in just 18-22 minutes, meaning you can have these whipped up in less than an hour. At about 250 calories a pop, they are portion-controlled not to overwhelm after a hearty holiday meal.
Bonus Tips for Festive Christmas Pudding Cupcakes
- Let the Fruit Soak Overnight: For a deeper, richer flavor, soak the dried fruit in brandy or orange juice overnight. This gives the fruit time to fully absorb the liquid, making the cupcakes more flavorful and moist.
- Don’t Overmix the Batter: Once you’ve added the flour and milk, mix gently to avoid tough cupcakes. Overmixing can cause the gluten in the flour to develop too much, resulting in dense, heavy cakes.
- Cool Before Glazing: Make sure the cupcakes are completely cool before adding the vanilla glaze. If they’re too warm, the glaze will melt and slide off, rather than setting in a beautiful layer on top.
Creative Serving Suggestions
While these cupcakes are perfect as they are, here are a few ways to make them even more festive:
- Serve with Spiced Whipped Cream: Add a pinch of cinnamon or nutmeg to freshly whipped cream for an extra festive touch when serving these cupcakes.
- Mini Christmas Pudding Toppers: For a fun twist, shape small balls of marzipan to look like mini Christmas puddings and place them atop each cupcake for a show-stopping presentation.
- Pair with a Holiday Drink: These cupcakes pair beautifully with mulled wine, spiced cider, or even a rich hot chocolate for a cozy holiday treat.
A Festive Treat for the Holidays
These Festive Christmas Pudding Cupcakes with Vanilla Glaze are the perfect way to bring the flavors of Christmas into your home in a light, playful, and utterly delicious form. They’re easy to make, visually stunning, and filled with the warmth of the season. Whether you’re serving them at a holiday party or enjoying them with your family around the tree, these cupcakes are sure to bring joy to any celebration.
Love this recipe? Be sure to pin it to your holiday dessert board and share it with friends for the perfect festive treat!
Festive Christmas Pudding Cupcakes with Vanilla Glaze
Course: Christmas Dessert Recipes, Cookies12
servings20
minutes18
minutes250
kcalIngredients
- 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 (you can use fondant, marzipan, or store-bought edible decorations)
Steps
- Step 1: Soak the Dried Fruit
- Prepare the dried fruit: Place the mixed dried fruit in a small bowl and pour the brandy (or orange juice) over the top. Allow the fruit to soak for at least 30 minutes, or overnight if you want a more intense flavor. This step adds moisture and a burst of flavor to your cupcakes.
- Step 2: Make the Cupcake Batter
- Preheat the oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugar: In a large bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, about 3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Combine wet and dry ingredients: Add half of the dry ingredient mixture to the wet ingredients, followed by half of the milk. Mix gently, then repeat with the remaining flour mixture and milk. Stir until just combined.
- Fold in the soaked fruit: Drain any excess liquid from the dried fruit and gently fold it into the batter.
- Step 3: Bake the Cupcakes
- Fill cupcake liners: Spoon the batter evenly into the prepared muffin tin, filling each liner about ¾ of the way full.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- Step 4: Make the Vanilla Glaze
- Mix the glaze: In a medium bowl, whisk together the powdered sugar, 2 tablespoons of milk, and the vanilla extract. If the glaze is too thick, add another tablespoon of milk, one teaspoon at a time, until you reach a smooth, pourable consistency.
- Step 5: Decorate the Cupcakes
- Glaze the cupcakes: Once the cupcakes are completely cool, spoon the vanilla glaze over the top of each one, allowing it to gently drip down the sides.
- Add cherries and holly: Place a maraschino cherry on top of each cupcake, pressing it lightly into the glaze. Add edible holly leaves around the cherry for that festive touch.
