If you’re looking for a delightful twist on a traditional favorite, this Fruitcake Cupcakes Recipe will become your new go-to treat. Bursting with vibrant dried fruits, warming spices, and a hint of rich rum or brandy, these cupcakes capture all the magic of a classic fruitcake in a charming, handheld size. Perfectly moist and tender with toasted nuts adding just the right crunch, this recipe is a celebration of flavor and texture that’s sure to impress friends and family alike, whether at holiday gatherings or any special occasion.
Ingredients You’ll Need
This Fruitcake Cupcakes Recipe relies on simple but thoughtfully chosen ingredients, each playing a key role in delivering the perfect balance of sweetness, spice, and texture. From luscious dried fruits that soak up flavor to the spices that bring warmth, every component helps create the cupcake’s signature depth.
- Candied orange peels: Provide bright citrus notes, cutting through the sweetness with a bit of zing.
- Dried pineapple pieces: Add a tropical sweetness that keeps every bite interesting.
- Maraschino cherries: Bring color and a touch of festive cheer to the fruit mix.
- Dried figs: Offer natural sweetness and a soft chewiness.
- Currants: Little bursts of tartness that brighten the overall flavor.
- Dates: Act as a natural sweetener with a rich, caramel-like flavor.
- Raisins: Classic fruitcake staple for that familiar, sweet depth.
- Unsalted butter: Ensures richness and moistness without extra saltiness.
- Dark brown sugar: Adds molasses undertones which deepen the flavor.
- Table salt: Enhances all the other flavors and balances sweetness.
- Cinnamon, allspice, nutmeg: The warm spices that truly make this fruitcake cupcake sing.
- Baking powder: Provides lift, keeping the cupcakes tender and light.
- Large eggs: Bind the batter while contributing to structure and richness.
- Flour: The foundation for the batter’s texture.
- Unsweetened cocoa (optional): Adds subtle color and a hint of depth without overpowering.
- Corn syrup: Locks in moisture and adds a delicate sweetness.
- Apple or cranberry juice (or water): Moistens the batter and adds subtle fruity notes.
- Chopped toasted nuts: Almonds, pecans, or walnuts add crunch and nutty richness.
How to Make Fruitcake Cupcakes Recipe
Step 1: Prepare the Fruit Soak
Start by mixing all the dried and candied fruits with your choice of liquid — this can be apple juice, cranberry juice, or for a more adult twist, liquor like rum or brandy. Cover the bowl and let it rest overnight to allow the fruits to soak up the flavors, plumping up and making them irresistibly juicy for the cupcakes.
Step 2: Preheat and Prep
While your fruit soaks, preheat your oven to 300 degrees Fahrenheit. Line your muffin tin with cupcake papers and give them a light grease to ensure your batches come out perfectly, no sticking involved. This step sets the stage for golden, tender cupcakes that release effortlessly.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the room temperature butter together with the packed dark brown sugar until it’s a luscious, creamy mixture. This process incorporates air into your base, which helps create a lighter cupcake even though fruitcakes tend to be dense and rich.
Step 4: Add Spices and Eggs
Beat in salt, cinnamon, allspice, nutmeg, and baking powder to infuse the batter with that signature warming aroma. Then add the eggs one by one, making sure to scrape down the sides of the bowl after each addition to keep everything perfectly blended.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour and cocoa powder if using. Gently fold these into the wet mixture along with the corn syrup, which keeps the cupcakes moist and tender. The cocoa adds a subtle depth and rich color that enhances the fruitcake vibe beautifully.
Step 6: Add Juice, Fruit, and Nuts
Pour the juice or water into the batter and then fold in the soaked fruit along with any liquid left behind, plus your toasted nuts. Stir everything until evenly incorporated, making sure every cupcake will be packed full of texture and flavor.
Step 7: Bake the Cupcakes
Spoon the batter into the lined muffin tins, filling about three-quarters full to allow room for rising. Place the tray on the middle oven rack and bake for approximately 70 minutes. Check for doneness with a toothpick — it should come out with just a few moist crumbs clinging to it.
Step 8: Brush with Rum or Syrup
While still warm, gently brush the tops with rum, brandy, or a syrup of your choice to add a lovely moisture and flavor boost. For a soft hint of liquor, mix about a tablespoon of rum or brandy into your vanilla or simple syrup and brush that on instead.
How to Serve Fruitcake Cupcakes Recipe
Garnishes
These cupcakes are charming on their own, but a dusting of powdered sugar or a smear of cream cheese frosting can make them feel extra special. For the true festive touch, garnish with finely chopped nuts or a single cherry on top to highlight the fruity richness inside.
Side Dishes
Serve your Fruitcake Cupcakes Recipe alongside a warm cup of spiced tea or mulled cider. The spices in the beverages beautifully complement the cinnamon and nutmeg in the cupcakes, making it a perfectly cozy treat. Fresh whipped cream also pairs wonderfully, balancing the rich sweetness.
Creative Ways to Present
Turn these cupcakes into a centerpiece by arranging them on a rustic wooden board and decorating with fresh sprigs of rosemary or holly for a seasonal look. You can also serve them in festive cupcake wrappers for a holiday party or offer them wrapped individually as charming edible gifts.
Make Ahead and Storage
Storing Leftovers
Wrap cooled cupcakes tightly in plastic wrap to maintain moisture and store them at room temperature for up to 6 to 8 weeks. Every couple of weeks, unwrap and brush with additional syrup or liquor to keep them moist and fresh — this traditional method really elevates their flavor over time.
Freezing
If you want to make these ahead and keep them longer, freeze the cupcakes once fully cooled. Wrap each one individually in plastic wrap, then place them in an airtight container or freezer bag. They’ll keep beautifully for several months and thaw gently at room temperature before serving.
Reheating
To bring your Fruitcake Cupcakes Recipe back to life after chilling or freezing, warm them slightly in a low oven or microwave just until cozy—not hot—to preserve their tender crumb and moist texture. A gentle warming also helps refresh the aroma of the spices and fruit.
FAQs
Can I use other types of dried fruit?
Absolutely! This Fruitcake Cupcakes Recipe is incredibly flexible. Feel free to swap in dried apricots, cherries, or even cranberries. Just try to keep the total amount of fruit consistent so the cupcakes maintain their texture and moisture.
What liquid is best for soaking the fruit?
Apple juice and cranberry juice both add lovely fruity brightness without overpowering the fruit flavor. For a boozier version, traditional choices like rum or brandy work beautifully, soaking the dried fruit overnight to create a wonderfully aromatic and moist result.
Is it okay to skip the cocoa powder?
Yes, the cocoa powder is optional and mainly added for subtle color and a touch of richness. If you prefer a more classic fruitcake cupcake look, feel free to omit it without affecting the texture much.
How long will these cupcakes stay fresh?
Thanks to the presoaked fruit and this recipe’s syrup brushing technique, these cupcakes stay moist and flavorful for weeks when stored properly. Wrapped well at room temperature, they last 6 to 8 weeks and actually improve in flavor over time.
Can I make this recipe gluten-free?
You can try substituting the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. However, fruitcakes are dense and require strong structural support, so results may vary. It’s best to experiment a bit or follow a dedicated gluten-free fruitcake cupcake recipe for best success.
Final Thoughts
This Fruitcake Cupcakes Recipe is a wonderful way to enjoy all the rich flavors of fruitcake without the intimidating size or heaviness. It’s truly a joy to make and share, whether for holiday celebrations or anytime you want a sweet, festive treat that carries warmth in every bite. I can’t wait for you to try it and see how these cupcakes bring smiles and cozy moments to your table.
Print
Fruitcake Cupcakes Recipe
- Prep Time: 15 minutes (plus overnight soaking for fruit)
- Cook Time: 70 minutes
- Total Time: 1 hour 25 minutes (plus overnight soaking)
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: Traditional American/Christmas
Description
Delight in these moist and flavorful Fruitcake Cupcakes, packed with a medley of candied and dried fruits, nuts, and warm spices. Perfectly spiced and infused with a touch of rum or brandy syrup, these festive cupcakes offer a traditional fruitcake taste in an easy-to-serve individual portion.
Ingredients
Fruit
- 1 cup candied orange peels
- 1 cup dried pineapple pieces
- 1 cup maraschino cherries
- 1 cup dried figs
- 1 cup currants
- 1 cup dates
- 1 cup raisins
Batter
- 16 tbsp unsalted butter (room temperature)
- 2 cups dark brown sugar, packed
- 1 tsp table salt
- 1 tsp cinnamon
- 1/4 tsp allspice
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 4 large eggs (room temperature)
- 3 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (optional, for color)
- 1/4 cup corn syrup
- 1/2 cup apple juice, cranberry juice, or water
- 2 cups chopped, toasted nuts (almonds, pecans, or walnuts)
Instructions
- Prepare the Fruit: Combine all the candied and dried fruits with your choice of liquid—liquor, apple juice, or cranberry juice—in a non-reactive bowl. Cover and let the mixture soak overnight to enhance flavors. For an even richer taste, a traditional soaking period of 30 days is suggested.
- Preheat the Oven and Prepare Pans: Set your oven to 300°F (150°C). Line a muffin tin with cupcake papers and lightly grease the papers to ensure easy removal of the cupcakes after baking.
- Make the Batter – Cream Butter and Sugar: In a large bowl, beat together the room temperature unsalted butter and packed dark brown sugar until well combined and creamy, providing a smooth base for the batter.
- Add Spices and Leavening: Beat in the salt, cinnamon, allspice, nutmeg, and baking powder thoroughly, distributing the warm spices evenly through the mixture.
- Incorporate Eggs: Add the eggs one at a time, beating each egg fully into the batter before adding the next. Scrape down the sides of the bowl after each addition to ensure all ingredients are well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and optional cocoa powder, which adds subtle color and depth to the batter.
- Mix Batter: Gently beat the flour mixture and corn syrup into the wet ingredients. Then, stir in the chosen juice or water followed by the soaked fruit along with any juice collected. Add the chopped toasted nuts last. Scrape the bottom and sides of the bowl, and stir everything until fully combined but not overmixed.
- Fill Muffin Tins: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin on the middle shelf of your preheated oven and bake for approximately 70 minutes, until the cupcakes are firm and a toothpick inserted in the center comes out clean.
- Apply Syrup or Liquor Glaze: Remove the cupcakes from the oven while still warm. Brush the tops with rum, brandy, simple syrup, or flavored syrup (like vanilla or rum-flavored) to add moistness and extra flavor. A suggested mixture is 1 tablespoon liquor added to 3/4 cup vanilla or simple syrup for a subtle alcoholic hint.
- Cool and Store: Allow the cupcakes to cool completely. Wrap them tightly in plastic wrap and store at room temperature for 6 to 8 weeks. For enhanced moistness and flavor, unwrap and brush the cupcakes with additional syrup every couple of weeks.
Notes
- Soaking the fruit overnight improves flavor, but soaking for 30 days intensifies the traditional fruitcake taste.
- Using unsweetened cocoa powder is optional but provides a richer color and subtle depth to the batter.
- You can choose from almonds, pecans, or walnuts as nuts based on preference.
- Brushing with liquor-infused syrup after baking keeps the cupcakes moist over time.
- Store in a cool, dry place wrapped tightly; these cupcakes improve in flavor with age due to the infused liquids.
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