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Candied Holly Cupcakes

 Candied Holly Cupcakes
My mother often made these fruity spice cupcakes. Decorated with cherries and citron, they're so festive for Christmas. —Pam Goodlet, Washington Island, Wisconsin
18 ServingsPrep/Total Time: 30 min.


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon each ground cinnamon, allspice, nutmeg and cloves
  • 1/2 cup buttermilk
  • 1/2 cup cherry jam or flavor of your choice
  • 1/2 cup chopped pecans
  • 1/4 cup finely chopped candied cherries
  • 1/4 cup finely chopped candied orange peel
  • 2 cups prepared vanilla frosting
  • 9 candied cherries, halved
  • 18 green citron pieces or green candied pineapple pieces, cut into strips


  • In a large bowl, cream shortening and sugar until light and fluffy.
  • Beat in eggs. Combine the flour, baking soda and spices; add to
  • creamed mixture alternately with buttermilk, beating well after each
  • addition. Stir in the jam, pecans, cherries and orange peel.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 20-25 minutes or until a toothpick comes out clean. Cool for 10
  • minutes before removing from pans to wire racks to cool completely.

2 of 2

Candied Holly Cupcakes (continued)

Directions (continued)

  • Frost cooled cupcakes. Decorate with cherries for holly berries and
  • citron for leaves. Yield: 1-1/2 dozen.