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Fruitcake Cupcake Holiday Wreath

by Frank Tiu and

Inspired by


for 24 servings


  • 1 cup
    orange juice (240 mL)
  • ½ cup
    dried apricot, chopped (95 g)
  • ½ cup
    golden raisin, chopped (75 g)
  • ¼ cup
    dried cherry, chopped (30 g)
  • ½ cup
    raisin, chopped (75 g)
  • ¼ cup
    dried fig, chopped (35 g)
  • 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
  • ½ teaspoon
    kosher salt
  • 2 cups
    all purpose flour, sifted (250 g)
  • 2 teaspoons
    baking soda
  • ½ cup
    pecan, chopped (60 g)
  • 1 tablespoon
    lemon zest
  • nonstick cooking spray, for greasing


  • 2 cups
    powdered sugar, sifted (240 g)
  • 4 tablespoons
    lemon juice
    Calories 246
    Fat 10g
    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!




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