Sugarplum Fairies

Sugarplum Fairies
Yield: 36 Bake 375°F 10 mins to 12 mins


  • 1/2 cup pitted dried plums (about 11)
  • 3/4 cup buttermilk
  • 1/2 cup white whole-wheat flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • Pinch of nutmeg
  • 3/4 cup softened butter, divided
  • 3/4 cup light brown sugar
  • 1 large egg
  • 8 ounces low-fat cream cheese, softened
  • 2 1/2 cups confectioners' sugar
  • 3 - 4 drops red food coloring
  • 2 tablespoons clear glitter (Wilton)

Make It

1. Preheat oven to 375 F. Line 36 mini muffin cups. Place plums and buttermilk in a food processor; pulse until smooth. Combine flours, cinnamon, baking powder, baking soda, ginger, salt, and nutmeg in a small bowl. Beat 1/4 cup butter and the brown sugar in a large bowl. Add egg and beat well. Blend in flour mixture in thirds, alternating with buttermilk mixture, ending with flour.

2. Fill muffin cups. Bake until a toothpick inserted into center comes out clean, 10 to 12 minutes. Cool on a wire rack.

3. For the frosting, beat cream cheese and remaining 1/2 cup butter in a bowl until smooth. Gradually add the confectioners' sugar. Tint with food coloring. Spoon into a pastry bag fitted with a #113 leaf pastry tip. Starting on the outer edge of cupcakes, pipe lines of frosting to look like petals on a tutu. Continue with a second row, leaving center of the cupcakes open. Sprinkle with glitter.