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
Scale
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.