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Panettone – Cupcake Style


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Panettone is one of the few cakes that you can buy in a box at Walgreens. I’ve always seen the panettone there, but like the Snuggie for dogs, I just look – I’ve never purchased. That being said, I can’t tell you if my panettone cupcakes are better or worse than the panettone cake in the boxes. But, I believe that the odds of homemade baked goods being better than their store-bought counterparts are about the same as the odds of a book being better than its movie adaptation – just about 100% (feel free to correct me, fans of boxed panettone or movie adaptions of books).

Panettone Whoseewhatsee?

If you’ve spent the whole first paragraph wondering what in the world panettone is and how you say it (it’s pon-a-tony), here is your answer: Panettone is an Italian sweet bread with dried fruit and/or candied fruit typically served during Christmas time. I’ve (of course) made mine in cupcake wrappers. I got the adorable seasonal wrappers shown above and below as a gift from cousin Bryna. Thanks!!

Panettone Cupcake Recipe

To make these panettone cupcakes, I converted a panettone recipe from allrecipes.com to cupcake format. I am reprinting it below with the cupcake adaptation and my notes.

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Panettone – Cupcake Style

Servings 12 cupcakes

Ingredients

  • 1 .25 ounce package active dry yeast
  • 1 C warm water 110 degrees F/45 degrees C
  • 1/4 C sugar
  • 2 eggs
  • 1/2 C nonfat plain yogurt I used Greek yogurt
  • 1 t vanilla extract
  • 1 T grated lemon zest I used 1/4 t lemon extract and 1/4 t orange extract
  • 1/4 t salt
  • 4 C unbleached all-purpose flour
  • 1/4 C dried currants
  • 1/4 C raisins I also added 1/4 C dried cherries and 1/4 C dried cranberries. Feel free to add whatever dried fruit you like!
  • 1 T confectioners' sugar
  • 1 T butter melted (optional)

Instructions

  1. In a medium bowl, combine yeast, water and sugar.
  2. Cover and let stand 10 minutes, or until foamy.
  3. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well.
  4. Stir in flour 1/2 cup at a time until dough forms into a manageable ball.
  5. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (You may need up to 5 cups flour.)
  6. Place dough in a large, lightly greased bowl.
  7. Cover and let rise in a warm place until doubled, about 1 hour.
  8. In a small bowl, toss dried fruit with confectioners' sugar.
  9. Punch down dough, transfer to floured surface, and knead in the fruit.
  10. Line cupcake tin with liners and divide dough evenly between them.
  11. Cover loosely with dish towel, and let rise 30 minutes.
  12. Brush with melted butter, if desired.
  13. Bake for at 350 F for 25 minutes, or until cupcakes are golden brown and a toothpick inserted in the center comes out clean.

 

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