Christmas pudding muffins with spiced rum frosting (recipe)

*waves a bottle of rum* Oh, the things that Helen makes me do – me

I’m rather excited this week for three reasons: 1) it’s almost Christmas, 2) it’s the second time this week I’ve published a Christmas cupcake recipe and 3) as part of the ‘A Mummy Too cooks with series‘, I’m bringing you a recipe sent in by the amazing Helen from The Crazy Kitchen.

So why did Helen choose this recipe?

It’s coming up to Xmas so I wanted to choose a festive one…and you take amazing photos of your food so I want to see an amazing photo of one of my recipes too.

Feeling the pressure, but warmed by a little rum, I mixed, I baked, I whisked, I piped. And the result? Lovely muffiny-cakes that are wonderfully fruity and just a little bit naughty.

Here’s what to do to make 12.


For the sponge:

  • 1 large cooking apple, grated (approx 200g of grated apple)
  • 3 tbsp dark rum
  • 150g dark soft brown sugar
  • 150ml Sunflower oil
  • 3 Eggs
  • Grated zest of 1 orange
  • Grated zest of 1 lemon
  • 50g dried cherries (we couldn’t find any so used chopped glace instead)
  • 50g sultanas
  • 50g raisins
  • 150g self raising flour
  • 50g ground almonds
  • 1 tsp bicarbonate of soda
  • 1 tsp mixed spice
  • 1 tsp cinnamon

For the frosting:

  • 130g butter, softened
  • 220g icing Sugar
  • 3 tbsp dark rum
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of mixed spice


  1. Preheat the oven to 180C (160C fan assisted)
  2. Line a 12 hole muffin pan with muffin cases
  3. Mix the apple, rum, dark brown sugar, oil, eggs, zests, cherries, sultanas and raisins together until well combined
  4. Mix the flour, almonds, bicarbonate of soda, mixed spice and cinnamon together, then stir into the wet ingredients, mixing well
  5. Spoon into the muffin cases
  6. Bake for approx 20 minutes, until spongy to touch
  7. Turn out onto a wire rack and allow to cool completely
  8. Meanwhile, beat the butter, half the icing sugar, rum, cinnamon, vanilla and mixed spice together until pale, smooth and creamy
  9. Add the rest of the icing sugar and beat again until smooth
  10. Pipe onto the cupcakes and finish off with a sprinkling of cinnamon

And that’s what we did! So what does Helen make of our efforts?

Thanks so much for trying out my recipe – I’m glad they turned out well, they look great! Looking at these has made me want to make some more and I definitely need to make some for Xmas…be nice with a Calypso coffee!

I’m off to eat some more – purely for research purposes, you understand.

Now, if you’d like to take part in ‘A Mummy Too cooks with’, please read the details of how it works and then get in touch.

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  1. Jenny Leonard says

    I actually had these cupcakes at a Church fair last weekend and they were the most delicious thing ever, so I’m delighted you have not only named them, but also shared the recipe! Thank you to you both – they are absolutely gorgeous and will certainly be on my table for my Christmas party in 2 weeks. I hope I do you proud… :)