Best 9 Miniature Fruitcake Cupcakes Recipes

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In the realm of festive baking, miniature fruitcake cupcakes emerge as delectable morsels that capture the essence of the classic fruitcake in a petite and irresistible form. These miniature masterpieces offer a tantalizing blend of dried fruits, nuts, and spices, all enveloped in a moist and flavorful cake batter. Whether you are seeking a delightful treat for holiday gatherings or simply craving a taste of tradition, these bite-sized delights promise to elevate your baking experience and bring joy to your table.

Let's cook with our recipes!

MINIATURE FRUITCAKES



Miniature Fruitcakes image

"I've been using this recipe for 40 years," reports Ruth Burrus, Zionsville, Indiana. "The cakes make cute gifts."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 1 dozen.

Number Of Ingredients 10

3/4 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1-1/2 cups chopped walnuts
1 cup chopped dates
3/4 cup chopped mixed candied fruit (about 4 ounces)
2 eggs, separated
1/2 teaspoon vanilla extract
Halved candied cherries

Steps:

  • In a large bowl, combine the first seven ingredients. Combine egg yolks and vanilla; stir into dry ingredients. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Fill greased and floured muffin cups two-thirds full. Cover muffin tin tightly with heavy-duty aluminum foil. , Bake at 275° for 1 hour. Uncover; top with cherries. Bake 5 minutes longer or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. Run a knife around the edges of each cup; remove to a wire rack to cool completely.

Nutrition Facts : Calories 251 calories, Fat 10g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 68mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

MINIATURE CHRISTMAS FRUITCAKES



Miniature Christmas Fruitcakes image

I've found that people who normally won't eat fruitcake make an exception when they sample these. Using mini muffin pans for baking creates fun, single-serving cakes. -Libby Over, Phillipsburg, Ohio

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 5 dozen.

Number Of Ingredients 16

1/2 cup light molasses
1/4 cup water
1 package (15 ounces) raisins
1 pound candied fruit, chopped
1 teaspoon vanilla extract
1/2 cup butter, softened
2/3 cup sugar
3 large eggs, room temperature
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup whole milk
1 cup chopped nuts

Steps:

  • In a small saucepan, combine molasses and water; add raisins. Bring to a boil. Reduce heat; simmer for 5 minutes. Remove from heat; stir in candied fruit and vanilla. Cool., Meanwhile, in a large bowl, cream butter and sugar until light and fluffy. Add 1 eggs at a time, beating well after each addition. Combine the flour, baking soda and spices; add to the creamed mixture alternately with milk, beating well after each addition. Add fruit mixture, mixing well. Fold in nuts., Fill paper-lined miniature muffin cups almost full. Bake at 325° for 22-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Store in airtight containers.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 18mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.

MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     Mini Foods     Desserts     Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
  • Sift flour, baking powder, and salt into a bowl.
  • Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

MINIATURE GOLDEN FRUITCAKES



Miniature Golden Fruitcakes image

These tiny fruitcakes will bring joy to everyone on your list. We used dried apples, pears, apricots, and golden raisins, but you can also use dried cherries, cranberries, and regular raisins, or a mixture.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h30m

Yield Makes 48

Number Of Ingredients 12

6 cups finely diced mixed dried fruit, such as dried apples, pears, apricots, and golden raisins
1 1/2 cups chopped walnuts (5 1/2 ounces)
1 3/4 cups brandy
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup packed light-brown sugar
3 large eggs, lightly beaten
1 1/2 cups all-purpose flour, (spooned and leveled)
1 1/2 teaspoons coarse salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 cup apricot jam, warmed, for topping

Steps:

  • In a large nonreactive bowl, combine dried fruit, walnuts, and 1 1/4 cups brandy. Cover with plastic wrap and let stand 8 hours (or up to 1 day), stirring occasionally.
  • In a large bowl, using an electric mixer, cream butter and sugar until light and fluffy. Beat in eggs in 2 additions, scraping down bowl in between. In a medium bowl, whisk together flour, salt, and spices. Reduce speed to low and beat in flour mixture in 2 additions, scraping down bowl in between. Fold fruit mixture into batter.
  • Preheat oven to 300 degrees, with racks in upper and lower thirds. Line two minimuffin pans with paper liners. Fill each liner with 1 rounded tablespoon batter. Firmly tap pans on counter to settle batter. Bake until a toothpick inserted in center of a cake comes out clean and edges are light golden brown, 25 to 30 minutes, rotating pans halfway through.
  • Brush cakes with 1/2 cup brandy; transfer cakes to a wire rack to cool completely. (To store, cover and refrigerate, up to 1 month.) Brush with apricot jam before serving or packing.

Nutrition Facts : Calories 146 g, Fat 4 g, Fiber 1 g, Protein 2 g

MINI CHRISTMAS CAKES



Mini Christmas Cakes image

This recipe makes enough for 24 luxurious mini fruitcakes. They make a thoughtful Christmas gift for neighbors, work colleagues or teachers, or as part of a gift basket. You can decorate them differently by making one for each family member which makes it a lot more fun.

Provided by Ita

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P12DT10h30m

Yield 24

Number Of Ingredients 22

3 cups dried currants
1 ¼ cups raisins
1 cup sultana raisins
½ cup candied red cherries, chopped
8 fluid ounces brandy
grated zest of 1 large orange
grated zest of 1 large lemon
1 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 cup brown sugar
2 tablespoons brown sugar
3 large eggs, beaten
1 tablespoon molasses, or more to taste
1 cup all-purpose flour
½ cup self-rising flour
¼ cup ground almonds
2 teaspoons mixed spice
½ cup ground almonds
6 tablespoons apricot jam
2 ½ (4 ounce) packages marzipan
½ (1 lb 8 oz) box white fondant
1 teaspoon blue food coloring

Steps:

  • Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember.
  • Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins.
  • Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins.
  • Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases.
  • Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating.
  • Heat jam in the microwave for 10 seconds until warmed and brush onto each cake.
  • Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight.
  • Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.

Nutrition Facts : Calories 421.9 calories, Carbohydrate 66.5 g, Cholesterol 46.1 mg, Fat 14.2 g, Fiber 3.3 g, Protein 4.8 g, SaturatedFat 6.1 g, Sodium 57.9 mg, Sugar 41.5 g

MINI FRUITCAKE



Mini Fruitcake image

Make and share this Mini Fruitcake recipe from Food.com.

Provided by mandabears

Categories     Dessert

Time 25m

Yield 36 fruitcakes

Number Of Ingredients 8

3 eggs, well beaten
1 (14 ounce) can condensed milk
1 (28 ounce) jar mincemeat
1 cup chopped nuts
2 cups corn flake crumbs
1/2 cup all-purpose flour
1 teaspoon baking soda
36 candied cherries, halved

Steps:

  • Preheat oven to 300 degrees.
  • Place cupcake liners in muffin pans.
  • In a large bowl mix all ingredients together, except candied cherries.
  • Mix thoroughly.
  • Using a spoon fill each liner 2/3 full with batter.
  • Top with a cherry half.
  • Bake for 20-25 minutes.

WONDERFUL MINI FRUITCAKE



Wonderful Mini Fruitcake image

These are wonderful to make for the holidays..they always bake out beautifully, and taste so fantastic, and also, chock full of fruit and nuts...This recipe makes five mini loaves, which is great, as you can give away as gifts, or just keep them for yourself...These loaves acctually taste better the second or third day, so wrap in plastic, and store in the fridge, then freeze if desired...I like to drizzle the cakes with brandy before storing them..this makes them extra special

Provided by Kittencalrecipezazz

Categories     Dessert

Time 1h40m

Yield 5 mini loaf fruit cakes

Number Of Ingredients 16

1 cup butter, softened
1 1/4 cups packed brown sugar
4 eggs
3 cups all-purpose flour, divided
1 lb chopped candied fruit
2 (8 ounce) packages pitted dates, chopped
1 (15 ounce) package raisins
1 cup chopped walnuts
1 cup chopped almonds or 1 cup pecans
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground cloves
1/4 cup good quality orange juice (freshly-squeezed is best)
1 cup icing sugar
2 tablespoons milk

Steps:

  • Set oven to 325 degrees.
  • Grease five 5" x 3" mini loaf pans.
  • In a mixing bowl, cream butter and brown sugar.
  • Add eggs one at a time, beating well after each addition.
  • In a large bowl, combine 1/4 cup flour, candied fruit, dates, raisins and nuts; toss until well coated, set aside.
  • In another bowl, combine the baking soda, salt, cinnamon, cloves and the remaining 2-3/4 cups flour; gradually add to creamed mixture alternately with orange juice.
  • Stir in fruit and nut mixture, mix well.
  • Spoon into prepared mini loaf pans (pans will be full).
  • Bake at 325 degrees for 1 hour.
  • Remove from oven; cover with foil; bake 10-15 minutes longer, or until the cakes test done with a toothpick.
  • Let stand 10 minutes before removing from the pans to wire racks.
  • In a bowl, combine the glaze ingredients.
  • With pastry brush, brush glaze over the warm loaves.
  • Cool completely.

MINI CUPCAKE BUFFET



Mini Cupcake Buffet image

Provided by Sandra Lee

Categories     dessert

Time 57m

Yield 72 mini cupcakes

Number Of Ingredients 16

1 box (18.25-ounce) white cake mix, divided
3 egg whites, divided
9 tablespoons vegetable oil, divided
1/3 cup plus 1 tablespoon blueberry juice, divided
1/3 cup plus 1 tablespoon pineapple juice, divided
1/3 cup plus 1 tablespoon cherry juice, divided
2 sticks butter, softened
8 ounces cream cheese, softened slightly
2 cups powdered sugar
Red, blue, and yellow food coloring
24 fresh blueberries, for garnish
12 pieces dried pineapple, sliced in half, for garnish
12 maraschino cherries, stems removed and sliced in half, for garnish
3 (24-cup) mini cupcake tins
72 mini cupcake papers
3 resealable zip-top bags

Steps:

  • Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter.
  • Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners.
  • Evenly divide the cake mix into 3 medium bowls. In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices. Mix each for 2 minutes until the batter is well incorporated. Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Remove from the oven. When cool enough to handle, place the cupcakes on a wire rack to cool completely.
  • In a medium bowl, beat together the butter with the softened cream cheese until combined. Slowly add in the powdered sugar until completely incorporated. Evenly divide the frosting between 3 bowls. Add the remaining 1 tablespoon of one of the juices to each and mix until well combined. Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored. Mix until well combined
  • Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag. Pipe each flavored frosting atop its corresponding cupcake. If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping. Garnish the top of each cupcake with its corresponding garnish.

MINIATURE FRUITCAKE CUPCAKES



Miniature Fruitcake Cupcakes image

What a perfect way to serve fruit cake! The cupcakes can easily be made ahead of time and frozen. When ready to serve, just spoon on the fruit mix.

Provided by Dot Shirley @coffeelovermama

Categories     Cakes

Number Of Ingredients 12

1/2 box(es) graham cracker crumbs
1 stick(s) unsalted butter room temperature
1 cup(s) sugar
1 teaspoon(s) baking powder
2 large eggs, separated
1 cup(s) milk
1 cup(s) each: raisins, chocolate chips, chopped pecans or walnuts
TOPPING
1 cup(s) sugar
1 can(s) small size crushed pineapple drained
1 jar(s) 10 oz size red maraschino cherries drained
1 jar(s) 10 oz size green maraschino cherries drained

Steps:

  • Fill muffin pans with foil or holiday paper cups.
  • Preheat oven to 350* Place oven rack in center of oven.
  • With electric mixer, cream room temp. butter and sugar til blended. Mix crumbs, baking powder, egg yolks, and milk. Do not over mix.
  • Beat egg whites til stiff and fold gently into the mixture.
  • Add fruits and nuts gently folding into mixture. Chocolate chips come in a bag.....any brand will do. Which ever you like, Nestles, Hersheys, etc. Remember...chocolate melts when cooked. no need to chop, cut or smash.
  • Spoon into paper cup lined muffin pans. Fill 3/4 full. The egg whites will give heighth to the muffins.
  • Bake at 350* 15-20 mins til set but not hard when pressed in center. Toothpick will come out clean when pressed into top of muffin.
  • While muffins are baking, mix sugar and drained pineapple and cook til syrupy about 15 mins.
  • Slice all cherries in half and mix with cooked pineapple.
  • When pineapple/cherry mixture is cooled and cupcakes are cooled, spoon cherry mixture on top of each cupcake.
  • These are beautiful and delish the day of baking. It's hard to eat just one. Especially if they are still slightly warm inside.

Tips:

  • For a classic fruitcake flavor, use a combination of dried fruits such as raisins, cranberries, cherries, and apricots.
  • To make the cupcakes more moist, add a cup of grated carrots or zucchini to the batter.
  • For a nutty flavor, add a cup of chopped walnuts or pecans to the batter.
  • For a festive touch, decorate the cupcakes with red and green sprinkles or chopped nuts.
  • These cupcakes are best served fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

Miniature fruitcake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, festive flavors, and beautiful presentation, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these miniature fruitcake cupcakes a try!

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