Christmas Pudding Cupcake Recipe

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Christmas pudding cupcake recipe is a simple but impressive festive cupcake recipe perfect for the run up to the Christmas season. With a light vanilla sponge and vanilla icing and decorated to look like a Christmas pudding it is sure to please everyone!

TL;DR

• Soft and fluffy vegan vanilla cupcakes with festive buttercream frosting.

• 100% vegan and dairy-free.

• Makes 12 cupcakes – perfect for sharing.

• Easy to decorate with holly sprinkles for a festive finish.

• Can be baked in advance and decorated before serving.

• Ideal for Christmas parties, dessert tables and homemade gifts.

These festive Vegan Christmas Cupcakes are wonderfully light, fluffy and full of vanilla flavour. Topped with a smooth vegan buttercream and finished with festive holly sprinkles, they’re an easy Christmas bake that’s perfect for parties, afternoon tea or sharing with family and friends. Whether you’re looking for a simple festive dessert or a fun baking project, these vegan cupcakes are sure to spread a little Christmas cheer.

Christmas Pudding Cupcake Recipe

Ingredients

For the Vanilla Cupcakes

• 220g self-raising flour
• 130g caster sugar
• ⅔ teaspoon bicarbonate of soda
• 40g golden syrup
• 60g vegetable oil
• 220ml soya milk
• 1 teaspoon vanilla extract

For the Vegan Buttercream

• 250g vegan butter block, softened
• 500g icing sugar, sifted
• 1 teaspoon vanilla extract
• Holly sprinkles, to decorate

How to Make Vegan Christmas Pudding Cupcake Recipe

Step 1: Prepare the Cupcake Batter

Preheat your oven to 160°C (320°F) and line a 12-hole cupcake tin with paper cases.

In a large mixing bowl, combine the self-raising flour, caster sugar and bicarbonate of soda. Mixing the dry ingredients first helps to evenly distribute the raising agent, giving you light and fluffy cupcakes.

In a separate bowl or jug, whisk together the golden syrup, vegetable oil, soya milk and vanilla extract until smooth. Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth, lump-free cake batter. Be careful not to overmix, as this can make the cupcakes less light.

Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake cases, filling each one around two-thirds full.

Bake for approximately 23 minutes, checking towards the end of the baking time. The cupcakes are ready when they’re lightly golden and the tops spring back when gently pressed.

Leave the cupcakes to cool in the tin for around five minutes before transferring them to a wire rack to cool completely. Make sure they are fully cooled before decorating.

Step 3: Make the Buttercream

Beat the softened vegan butter together with the vanilla extract until smooth and creamy.

Gradually add the sifted icing sugar, mixing on a low speed at first to prevent clouds of icing sugar, then increase the speed until the buttercream becomes light, fluffy and easy to pipe.

Step 4: Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with a large star nozzle.

Pipe a generous swirl of buttercream onto each cooled cupcake, starting in the centre and working outwards before finishing with a small peak.

Finish each cupcake with festive holly sprinkles for a simple Christmas decoration that’s perfect for the holiday season.

Serving Suggestions

These Vegan Christmas Cupcakes are delicious served with a cup of tea, coffee or hot chocolate. They also make a lovely addition to a Christmas dessert table, festive buffet or homemade edible gift box.

Storage

Store the decorated cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerated, allow them to come to room temperature before serving so the buttercream becomes soft and creamy again.

Recipes Similar to Christmas Pudding Cupcake Recipe

• Chocolate Mint Candy Cane Cupcakes
• Gluten Free Wreath Cupcakes
• Chocolate Orange Cupcakes

FAQs

Print

Christmas Pudding Cupcakes

Difficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

23

minutes

Total time

53

minutes

Ingredients

• For the Sponge

• 220g Self Raising Flour

• 130g Caster Sugar

• 2/3 tsp Bicarbonate of Soda

• 40g Golden Syrup

• 60g Vegetable Oil

• 220ml Soya Milk

• 1 tsp Vanilla Extract

• For the Decoration

• 250g Vegan Butter Block at room temperature

• 500g Icing Sugar

• 1 tsp Vanilla Extract

• Holly Sprinkles

Directions

• For the Sponge
• Preheat the oven to 160ºc/320ºf and line a cupcake tin with 12 cupcake cases.
• In a large bowl mix the flour, sugar and bicarb using a hand or stand mixer.
• In a separate bowl mix together the golden syrup, vegetable oil, soya milk, and vanilla extract.
• Slowly pour the wet ingredients into the dry ingredients while mixing.
• Divide the cake batter between the 12 cupcakes cases and bake for around 23 minutes, checking regularly in the last few minutes. They are done when you lightly press on the top and it springs back.
• Remove from the oven and cool for 5 minutes before moving to a cooling rack to cool completely.
• For the Decoration
• Beat the vegan butter block and vanilla with a hand or stand mixer.
• Sift in the icing sugar and mix gently until smooth.
• Put the icing into a piping bag with a star tip and pipe a rose/swirl onto each cupcake.
• Decorate with holly sprinkles

Comments

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