Christmas Pudding Cupcakes
There’s something undeniably magical about the festive season. The cosy glow of twinkling lights, the scent of spices floating through the air, and the joyful anticipation that comes with preparing delicious treats for loved ones. This year, I wanted to create a recipe that captures the charm of a classic Christmas favourite while still being fun, approachable, and perfect for all kinds of holiday gatherings. That’s how these beautiful Christmas Pudding Cupcakes came to life. They are a whimsical twist on tradition that’s easy to make, lovely to share, and completely plant based.
Despite their name, these cupcakes aren’t traditional “Christmas pudding” in flavour. Instead, they are soft, fluffy vanilla cupcakes topped with a creamy swirl of vanilla icing, decorated to look like miniature Christmas puddings. They bring all the festive visuals without the dense, fruit heavy flavours. Ideal for anyone who prefers lighter, simpler bakes or who wants a crowd pleasing dessert that even picky eaters will adore. The finishing touch is a tiny holly decoration perched on top, giving each cupcake a charming, seasonal flourish that makes them instantly recognisable on any holiday table.
One of the best things about this recipe is its inclusivity. The cupcakes are completely vegan, but you’d never guess it from their soft crumb and rich frosting. With just a straightforward swap to a gluten free flour blend, they can also be made fully gluten free, making them a wonderful option for sharing at parties, school events, or family get togethers where dietary needs vary. No one has to miss out on the festive fun.
Whether you are baking for a holiday party, creating gifts for friends and neighbours, or simply treating yourself to some festive sweetness, these Christmas Pudding Cupcakes offer the perfect blend of simplicity, creativity, and seasonal charm.
12
servings30
minutes23
minutes53
minutesIngredients
- 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
