Print

Christmas Pudding Cupcakes

Close-up of festive Christmas pudding cupcakes topped with creamy frosting and raisins.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy the festive flavors of Christmas pudding in these easy-to-make cupcakes, topped with a rich brandy buttercream.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup dried currants
  • ½ cup chopped candied peel
  • ½ cup chopped dried cranberries
  • ¼ cup brandy
  • For the Brandy Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons brandy
  • 1 tablespoon milk
  • Red and green food coloring (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a small bowl, combine the currants, candied peel, and cranberries. Pour the brandy over the fruit and let it soak for at least 15 minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  7. Drain any excess brandy from the fruit mixture and fold the soaked fruit into the batter.
  8. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  9. Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean.
  10. Let the cupcakes cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  11. While the cupcakes cool, prepare the brandy buttercream. In a large bowl, beat the softened butter until creamy.
  12. Gradually add the powdered sugar, alternating with the brandy and milk, until smooth and fluffy. If desired, divide the buttercream and tint portions with red and green food coloring.
  13. Once the cupcakes are completely cool, frost them with the brandy buttercream. You can use a piping bag for a decorative finish or spread it with a spatula.

Notes

  • For best results, soak the dried fruit in brandy overnight.
  • You can substitute rum or orange juice for the brandy if you prefer not to use alcohol.
  • Store cooled, unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes can be stored in the refrigerator for up to 3 days.
  • Decorate with small marzipan holly leaves or edible glitter for an extra festive touch.

Nutrition

Find it online: https://dishicious.com/christmas-pudding-cupcakes/