Candied Holly Cupcakes Recipe

Candied Holly Cupcakes Recipe
Candied Holly Cupcakes Recipe photo by Taste of Home
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Candied Holly Cupcakes Recipe

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My mother often made these fruity spice cupcakes. Decorated with cherries and citron, they're so festive for Christmas. —Pam Goodlet, Washington Island, Wisconsin
Recommended: Root Beer Recipes
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a mixing bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking soda and spices; add to creamed mixture alternately with buttermilk. Stir in 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 5 minutes before removing from pans to wire racks.
Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves. Yield: 1-1/2 dozen, 18 serving, 1 per serving.
Originally published as Candied Holly Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p75

  • 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
  1. In a mixing bowl, cream shortening and sugar. Beat in eggs. Combine the flour, baking soda and spices; add to creamed mixture alternately with buttermilk. Stir in 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 5 minutes before removing from pans to wire racks.
  2. Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves. Yield: 1-1/2 dozen, 18 serving, 1 per serving.
Originally published as Candied Holly Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p75

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