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86% would make again

Fruitcake Cupcake Holiday Wreath

Tasty Team


for 24 servings


  • 1 cup orange juice (240 mL)
  • ½ cup dried apricot (95 g), chopped
  • ½ cup golden raisin (75 g), chopped
  • ¼ cup dried cherry (30 g), chopped
  • ½ cup raisin (75 g), chopped
  • ¼ cup dried fig (35 g), chopped
  • ¼ cup dried cranberry (25 g)

Cake Batter

  • 16 tablespoons unsalted butter, room temperature
  • ¼ cup dark brown sugar (55 g)
  • ¾ cup light brown sugar (165 g)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon allspice
  • ½ teaspoon kosher salt
  • 2 cups all purpose flour (250 g), sifted
  • 2 teaspoons baking soda
  • ½ cup pecan (60 g), chopped
  • 1 tablespoon lemon zest
  • nonstick cooking spray, for greasing


  • 2 cups powdered sugar (240 g), sifted
  • 4 tablespoons lemon juice

Nutrition Info

Powered by
    Calories 229
    Fat 8g
    Carbs 36g
    Fiber 1g
    Sugar 24g
    Protein 2g

Estimated values based on one serving size.


  1. Make the fruit: In a small pot, warm the orange juice over medium heat for 3 minutes.
  2. Add the dried apricots, golden raisins, dried cherries, raisins, dried figs, and dried cranberries. Simmer for 5 minutes, until the fruit absorbs some of the liquid.
  3. Transfer the fruit and their cooking liquid to a medium bowl and cover with plastic wrap. Soak and refrigerate for at least 6 hours or overnight, then drain.
  4. Preheat the oven to 350°F (180°C).
  5. Make the cake batter: In a large bowl, cream the butter with an electric hand mixer until fluffy.
  6. Add the light and dark brown sugars and beat for 3 minutes, or until smooth and creamy.
  7. Add the eggs, 1 at a time, and beat until well combined.
  8. Add the vanilla, cinnamon, nutmeg, allspice, and salt, and beat for 2 minutes, or until smooth.
  9. Add the flour, baking soda, pecans, lemon zest, and the soaked fruit, and fold with a rubber spatula until well incorporated.
  10. Grease 2 12-cup muffin tins with nonstick spray.
  11. Using a 2-tablespoon ice cream scoop, add a scoop of batter to each of the muffin cups.
  12. Bake for 20 minutes, or until golden brown. Let cool before icing.
  13. Make the icing: In a medium bowl, whisk together the powdered sugar and lemon juice until smooth.
  14. Drizzle the icing over the fruitcakes, then serve.
  15. Enjoy!

Tasty's Holiday Recipes

From easy classics to festive new favorites, you’ll find them all here.

Tasty's Holiday Recipes

From easy classics to festive new favorites, you’ll find them all here.

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