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Christmas Pudding Cupcakes

Close-up of delicious Christmas pudding cupcakes topped with swirls of creamy frosting on a wooden board.
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These cupcakes capture the rich, spiced flavors of a traditional Christmas pudding with a festive brandy buttercream. Perfect for holiday parties.

Ingredients

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  • 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
  • ¼ teaspoon ground ginger
  • ½ cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • ½ cup mixed dried fruit (raisins, currants, candied peel)
  • ¼ cup brandy
  • For the Brandy Buttercream:
  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tablespoons brandy
  • 1–2 tablespoons 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, soak the mixed dried fruit in ¼ cup brandy for at least 30 minutes.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  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 and fold the 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 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. To make the buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the brandy, until smooth and fluffy. Add milk one tablespoon at a time until desired consistency is reached.
  12. If desired, divide the buttercream and tint portions red and green.
  13. Frost the cooled cupcakes with the brandy buttercream. Decorate as desired.

Notes

  • You can prepare the cupcake batter and bake the cupcakes a day in advance. Store them in an airtight container at room temperature.
  • The brandy-soaked fruit can be prepared up to a week in advance and stored in an airtight container.
  • For a non-alcoholic version, soak the fruit in orange juice or apple cider instead of brandy.
  • These cupcakes store well in an airtight container at room temperature for up to 3 days.

Nutrition

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