Raisin Cupcakes Recipe ๐ง
Description: These cupcakes are incredibly moist and flavorful, making them the perfect accompaniment to your morning coffee or for serving to guests. While I prefer the adult version with rum, you can easily substitute orange juice for a non-alcoholic alternative. ๐
Recipe Category: Dessert
Keywords: Less than 60 minutes, For Large Groups
Servings: 16 cupcakes
| Metric | Imperial |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
Ingredients:
- 1 cup dark raisins
- 1/3 cup rum (or substitute orange juice)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup half-and-half (or milk)
Instructions:
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Preheat Oven: Set your oven to 325 degrees F (165 degrees C) and line 16 standard-size muffin cups with paper liners.
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Prepare Raisins: In a saucepan, bring the dark raisins and rum (or orange juice) just to a simmer over medium heat. Remove from heat and set aside.
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Mix Dry Ingredients: In a small bowl, combine the all-purpose flour with baking powder and ground cinnamon. Set aside.
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Cream Butter and Sugar: In a separate mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy.
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Add Eggs and Vanilla: Beat in the eggs and vanilla extract until well combined.
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Incorporate Dry Ingredients: Gradually add the flour mixture and half-and-half (or milk) into the butter mixture, alternating between the two and beginning and ending with the flour mixture. Mix until just combined.
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Fold in Raisins: Drain the raisins and discard the soaking liquid. Gently fold the raisins into the cupcake batter until evenly distributed.
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Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cup three-quarters full.
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Bake: Place the muffin pan in the preheated oven and bake the cupcakes for about 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean.
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Cool and Serve: Allow the cupcakes to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before serving.
These Raisin Cupcakes are best enjoyed fresh but can also be stored in an airtight container for a few days. Serve them for breakfast, as a snack, or as a delightful dessert option at your next gathering. Enjoy! ๐
