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James Martin's Christmas cupcakes

For a sweet treat James is back with fresh fruit icing cupcakes decorated with Christmas glitter and sprinkles for that extra special festive touch.

Christmas buttercream fruit cupcakes

serves 12


For the cupcakes

250g butter, softened

250g caster sugar

5 medium eggs

250g self raising flour

For the buttercream

4 tbsp icing sugar, sifted

1 x 397g can condensed milk

400g softened butter

50ml fresh fruit puree

To serve

Christmas decorations such as candy canes, Christmas glitter and sprinkles


1. Preheat the oven to 180C. 

2. Line a 12 cup muffin tin with cupcake liners.

3. In a freestanding mixer, beat the butter and caster sugar until white and fluffy, then add the eggs 1 at a time, still beating, then fold in the flour by hand. Divide the mixture between the 12 cupcake cases then bake for 12 to 15 minutes until golden and well risen, then cool.

4. To make the icing, beat the condensed milk, butter and icing sugar together until light and fluffy, then beat in the fruit puree. Place the mixture into a piping bag with a star nozzle and pipe all over the top of the cupcakes. Finish with the Christmas decorations.

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Weekdays 10am-12:30pm