The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
If you’re dreaming of a dessert that tastes like Christmas wrapped in a cozy cupcake liner, you’re going to fall completely in love with these Festive Christmas Pudding Cupcakes with Vanilla Glaze. They are everything holiday baking should be—warm, nostalgic, spiced, fruity, moist, and impossibly delicious. Think of them as the cupcake version of the classic British Christmas pudding, but lighter, fluffier, and much easier to make. If you enjoy holiday flavors like cinnamon, nutmeg, orange zest, dried fruit, and brown sugar, this recipe is an instant seasonal favorite.
These cupcakes make your kitchen smell like December magic—spiced air, buttery cake, citrus, and sweet vanilla all blending together as they bake. The warm notes of cinnamon, nutmeg, cloves, and ginger create a cozy flavor profile reminiscent of old-fashioned Christmas desserts. Meanwhile, the plump dried fruit folded into the batter offers chewy pops of sweetness in every bite.
And the glaze? Oh, the glaze. A silky, shiny vanilla drizzle that seeps into the warm cupcake tops, adding moisture, shine, and just enough sweetness to balance the deeper flavors of the cake. Top these with candied cherries or mini fondant holly leaves, and they instantly look like adorable, modern Christmas puddings.
Whether you’re serving them at a holiday party, gifting them in a festive box, or simply enjoying one beside a mug of hot cocoa or mulled cider, these cupcakes absolutely deliver the spirit of the season.
Why You’ll Love These Christmas Pudding Cupcakes
✔ A festive twist on a timeless classic
Traditional Christmas pudding can be intense or time-consuming; these cupcakes give you all the flavor with half the effort.
✔ Moist, tender, and richly spiced
With brown sugar, melted butter, and dried fruit soaked in warm orange juice, the texture stays lush without being heavy.
✔ Vanilla glaze that looks bakery-perfect
The glossy finish gives them that “special occasion” look with minimal work.
✔ Make ahead friendly
They stay moist for days and freeze beautifully without the glaze.
✔ No alcohol required (but optional!)
This version is family-friendly, but adults can easily add brandy or rum for a traditional touch.
Ingredients for Festive Christmas Pudding Cupcakes with Vanilla Glaze
For the Cupcakes
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ¼ tsp cloves
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- 1 tbsp orange zest
- 1 ¼ cups mixed dried fruit (raisins, sultanas, currants, chopped dates, or dried cranberries)
- ¼ cup orange juice (for soaking the fruit)
Optional Enhancements
- 1–2 tbsp brandy or rum (add to the soaking liquid)
- ¼ cup chopped nuts (walnuts or pecans)
- 2 tbsp candied citrus peel
For the Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- 1 tsp vanilla extract
- Pinch of salt
For Decorating
- Candied cherries
- Fondant holly leaves
- Orange zest curls
Instructions
1. Prep the dried fruit
Place the mixed dried fruit in a small bowl and pour warm orange juice over it. Let the fruit soak for at least 15 minutes to plump up. Drain any excess liquid. For an adults-only version, add 1–2 tbsp brandy.
2. Preheat and prepare your pan
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with festive cupcake liners.
3. Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
4. Combine wet ingredients
In a large bowl, whisk the melted butter and brown sugar until smooth. Add the eggs and vanilla, whisking until combined. Mix in the milk and orange zest.
5. Bring the batter together
Add the dry ingredients to the wet mixture and gently fold until nearly combined. Add the soaked dried fruit and fold again until evenly distributed. Do not overmix.
6. Bake the cupcakes
Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until the tops spring back and a toothpick inserted in the center comes out clean.
7. Make the vanilla glaze
Whisk together powdered sugar, milk, vanilla, and a tiny pinch of salt until smooth. Adjust consistency: add more milk to thin or more powdered sugar to thicken.
8. Decorate the cupcakes
Once the cupcakes cool slightly, drizzle generously with vanilla glaze. Add a candied cherry or mini holly decoration to the center for a classic Christmas pudding look.
9. Let them set and enjoy
Allow the glaze to set for 15–20 minutes before serving.
Festive Christmas Pudding Cupcakes with Vanilla Glaze
Moist, spiced Christmas pudding cupcakes topped with a silky vanilla glaze for a festive holiday treat.
Ingredients
Equipment
Method
- Soak mixed dried fruit in warm orange juice for 15 minutes, then drain.
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, whisk melted butter and brown sugar, then add eggs, vanilla, milk, and orange zest.
- Fold dry ingredients into wet ingredients, then stir in soaked dried fruit.
- Fill cupcake liners and bake for 18–22 minutes until cooked through.
- Whisk glaze ingredients until smooth, adjusting consistency as needed.
- Drizzle glaze over cooled cupcakes and decorate with cherries or holly leaves.
Notes
For an extra festive touch, soak the dried fruit overnight for maximum juiciness.
Tips for the Best Christmas Pudding Cupcakes
Soak your fruit:
Even a short 15-minute soak improves texture dramatically.
Don’t skip the spices:
They’re what give the cupcakes that unmistakable “holiday flavor.”
Bake until just done:
Overbaking will dry them out. Look for lightly golden tops and springy texture.
Use fresh zest:
Bottled orange extract doesn’t compare to real orange zest.
Double the glaze if you’re a drizzle-lover:
These cupcakes absorb glaze quickly thanks to their soft crumb.
Fun Variations
Brandy Buttercream Frosting:
Replace the glaze with a whipped buttercream flavored with a teaspoon of brandy.
Chocolate Drizzle:
Add a thin drizzle of melted dark chocolate for richness.
Mini Christmas Pud Cupcakes:
Bake in mini tins and top with fondant stars for party bites.
Gingerbread Twist:
Add 1 tbsp molasses and extra ginger for a deeper spice profile.
How to Serve These Cupcakes
- On a holiday dessert platter beside gingerbread cookies
- With coffee, hot chocolate, mulled wine, or spiced tea
- Packaged in clear boxes as edible Christmas gifts
- As a festive addition to Christmas morning breakfast
How to Store
Room temperature:
Keep in an airtight container for up to 3 days.
Refrigerator:
Up to 1 week.
Freeze (without glaze):
Freeze for up to 2 months. Thaw, then glaze.
