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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    1-1/2 dozen


  • 1/2 cup shortening
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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.
  • Frost cooled cupcakes. Decorate with cherries for holly berries and citron for leaves.

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