These Orange Glazed Bourbon Soaked Fruitcake Cupcakes are filled with 48 hour bourbon soaked candied fruit and topped with an orange fondant glaze.
I avoided fruitcake for years.
Until my aunt while living in Tennessee sent us a Jack Daniels Tipsy Cake.
I reluctantly tried a piece and was hooked.
From then on I didn’t hide from the glowing neon fruit that was studded in cake.
While I do enjoy fruitcake it can sometimes be rather heavy.
Especially the ones that have been soaked and soaked because the booze settles in there real good. 🙂
I wanted to do fruitcake but in a lighter way.
Which resulted in these Orange Glazed Bourbon Soaked Fruitcake Cupcakes.
So I soaked the candied fruit in bourbon for 48 hours.
You don’t need it that long but I ran out of time and made the cupcakes later.
As far as candied fruit is concerned you can use whatever fruit you like.
In my case, I used red and green candied cherries, candied pineapple, candied lemon peel, and candied orange peel.
Feel free to use what are your favorite candied fruits.
Also, if you are a nut a fan, feel free to add a cup of chopped nuts to these as well.
These are a fun cupcake to take to a potluck.
Though do warn others that the booze does not bake off.
And fruit that has been soaked in bourbon for a day or two tends to taste like bourbon FYI. 🙂
I used icing instead of frosting for these.
So technically you could even maybe call them muffins instead of cupcakes.
But if you are eating these for breakfast you might get a few looks. 😛
Want more Holiday cupcakes?
- For the Cupcakes:
- 1 cup candied fruit, chopped
- 1 cup bourbon
- 12 TBSP unsalted butter
- 4 large eggs
- 1 cup whole milk
- 1 tsp. Vanilla extract
- 1 tsp. salt
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 tsp. Baking powder
- For the Fondant Icing:
- 5 cups powdered sugar
- Juice of 6 clementines (about 1/2 cup juice)
- For the Cupcakes:
- The night before place chopped candied fruit of your choice into a medium sized bowl.
- Pour the bourbon over the candied fruit.
- Cover and place to the side for 24 hours. Stir the fruit every couple of hours.
- Preheat the oven to 350°F.
- Line cupcake pans with 24 baking cups.
- Melt the butter in a microwave at 60% power for 1 1/2 to two minutes.
- Keep the butter warm do not allow it to sit and cool off.
- In a stand mixer with a paddle attachment, beat the eggs on medium low speed for two minutes until light And fluffy and lightly foamy.
- Increase the mixer speed to medium high.
- Pour the warm butter into the egg slowly so that the mixture tempers the eggs, do not scramble.
- Once the butter is added, reduced the speed back to medium-low.
- With the mixer running, add the milk, vanilla, and salt.
- Mix for one minute until well combined.
- Sift together the flour, sugar, and baking powder and add to the batter.
- Mix on medium until just combined, 10 to 20 seconds.
- Remove the bowl and paddle from the mixer and use the paddle to scrape the bottom and sides of the ball ensuring that everything is well mixed.
- Drain the bourbon from the candied fruit and discard all but 2 TBSP of the bourbon.
- Add the candied fruit and the 2 TBSP bourbon to the batter.
- Fold in the candied fruit and do your best to evenly distribute the fruit.
- Scooped the batter into the prepared baking cups, filling them two thirds of the way.
- Thinking the middle of the oven for 20 to 25 minutes, rotating the pan halfway through.
- The cupcakes are done with the center spring back when you touch them.
- Remove the cupcakes from the oven. Let cool for five minutes, then remove from the pan and place on a baking sheet.
- For the Icing:
- Whisk together the powdered sugar and orange juice.
- Pour icing on top of each cupcake.
- For thicker glaze add more powdered sugar.
- For thinner glaze add more orange juice.
- Top with more candied fruit if desired.