How to Make Fruit Cake Cupcakes: A Festive Treat for All Seasons
If you love the rich flavors of fruit cake but prefer a more portable, single-serving dessert, fruit cake cupcakes are a delicious solution! Filled with dried fruits, warm spices, and often a hint of rum or brandy, these cupcakes bring all the flavors of classic fruit cake into a compact, moist bite. Perfect for holidays or any time you crave something extra special, here’s how to make these delightful treats.
Ingredients for Fruit Cake Cupcakes
To make 12 fruit cake cupcakes, you’ll need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- Pinch of salt
Wet Ingredients:
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar
- 1/4 cup honey or molasses (for rich flavor)
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
Fruit and Nuts:
- 1 cup mixed dried fruits (like raisins, dried cherries, cranberries, and chopped apricots)
- 1/4 cup chopped nuts (such as walnuts or pecans)
- 1–2 tablespoons rum or brandy (optional, for a more authentic fruit cake flavor)
Optional: Candied cherries or pecans for garnish
Step 1: Prep and Preheat
If you’re using rum or brandy, toss the dried fruits with the alcohol in a small bowl, allowing them to soak for at least 30 minutes or up to a few hours. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the honey (or molasses) and mix until combined.
Step 4: Add Egg and Vanilla
Beat in the egg and vanilla extract until the mixture is smooth and creamy.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. Avoid overmixing to keep the cupcakes tender.
Step 6: Fold in Fruits and Nuts
Drain the soaked fruits if needed, then fold them into the batter along with the chopped nuts. These additions add a fantastic texture and flavor to the cupcakes.
Step 7: Scoop and Bake
Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 8: Cool and Garnish
Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely. If desired, top each cupcake with a candied cherry, a pecan, or a light drizzle of icing for extra flair.
Enjoy Your Fruit Cake Cupcakes!
These fruit cake cupcakes are flavorful, festive, and perfect for sharing. Whether you’re making them for a holiday gathering or a cozy treat at home, they’re sure to bring warmth and cheer to any occasion. Happy baking!
4o
Mei Espiritu Lim 