Go Back
–+ servings
sugar plum fairy cupcakes

Sugar Plum Fairy Cupcakes

The Crispy Chef
These Sugar Plum Fairy Cupcakes are sweet, spiced, and magical — filled with a silky plum compote and topped with dreamy cream cheese frosting. A whimsical winter treat inspired by The Nutcracker’s iconic fairy, they're easier than they look and perfect for the holidays.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Dessert
Cuisine Baking, Holiday
Servings 12 cupcakes
Calories 420 kcal

Equipment

  • 12-cup muffin tin
  • Paper cupcake liners
  • Electric mixer
  • three mixing bowls
  • Small saucepan
  • cupcake corer or knife
  • large piping bag
  • star or rosette piping tip
  • Fine-mesh sieve

Ingredients
  

  • 1¾ cups all-purpose flour (210g)
  • 1 cup granulated sugar (200g)
  • ½ cup unsalted butter, softened (115g)
  • 2 large eggs, room temperature
  • ¾ cup whole milk (180ml)
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • purple food coloring (gel preferred)
  • 1 cup diced plums (fresh or frozen, 150g)
  • 3 tbsp granulated sugar (for compote)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch
  • ¼ tsp vanilla extract (for compote)
  • 8 oz cream cheese, softened (225g)
  • ½ cup unsalted butter, softened (115g)
  • 4 cups powdered sugar (480g)
  • 2 tsp vanilla extract (for frosting)
  • ¼ tsp almond extract (for frosting)
  • 2–3 tbsp heavy cream (as needed)
  • pink food coloring (a touch)
  • edible glitter or pearl dust
  • purple sugar crystals
  • small fondant flowers (optional)
  • edible pearls

Instructions
 

  • In a small saucepan, combine diced plums, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until soft and juicy.
  • Mix cornstarch with 1 tbsp water and stir into plums along with vanilla. Cook 2–3 more minutes until thickened. Let cool.
  • Push compote through a fine sieve to remove any pulp or skins for a smooth texture.
  • Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray them.
  • Cream butter and sugar until fluffy (3–4 minutes). Beat in eggs one at a time. Add vanilla and almond extracts.
  • Whisk together flour, baking powder, salt, cinnamon, and nutmeg in a separate bowl.
  • Alternate adding dry ingredients and milk into the creamed mixture. Mix until just combined. Stir in purple food coloring.
  • Fill cupcake liners ⅔ full. Bake for 18–22 minutes, until a toothpick comes out clean. Cool completely.
  • Beat softened cream cheese and butter until smooth. Add powdered sugar gradually. Beat in vanilla, almond, and heavy cream. Tint pink.
  • Core each cupcake about 1 inch deep and spoon in 1 tsp plum compote. Replace tops gently.
  • Pipe frosting using a star or rosette tip. Decorate with glitter, sugar crystals, fondant flowers, and edible pearls.

Notes

Make the plum compote ahead to save time. Substitute plums with pears or berries if needed. Chill the cupcakes before decorating for the best sparkle effect. To make minis, reduce bake time to 12–15 mins.

Nutrition

Calories: 420kcalCarbohydrates: 68gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3.5gCholesterol: 60mgSodium: 170mgPotassium: 95mgFiber: 1gSugar: 58gVitamin A: 480IUVitamin C: 2mgCalcium: 90mgIron: 1.3mg
Keyword cream cheese frosting cupcakes, holiday cupcakes, plum filled cupcakes, sugar plum fairy cupcakes
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!