Caramel Topped Raisin Cupcake Muffins Recipe

Name: Caramel Topped Raisin Cupcake Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups raisins (we use 1 cup); 1 ½ cups water; ¾ cup brown sugar; ½ cup butter (or margarine); 1 egg; 1 teaspoon vanilla; 1 ½ cups flour; 1 teaspoon baking powder; 1 teaspoon baking soda; caramel icing; 1 ⅓ cups brown sugar; ¾ tablespoon cream; 4 tablespoons butter (or margarine); 1 teaspoon vanilla

Servings: persons

1 ½ cups raisins (we use 1 cup)
1 ½ cups water
¾ cup brown sugar
½ cup butter (or margarine)
1 egg
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
caramel icing
1 ⅓ cups brown sugar
¾ tablespoon cream
4 tablespoons butter (or margarine)
1 teaspoon vanilla

1
Put water and raisins in a pot simmer for 20 minutes - DO NOT BOIL.
2
Remove from heat - DO NOT DRAIN.
3
Preheat oven to 350, spray 12 muffin cups with non stick spray or use paper muffin cups.
4
In a large bowl cream butter and sugar, add egg, vanilla.
5
the cooled raisins and water - stir to mix.
6
In a separate bowl combine flour, baking powder, baking soda, using a whisk blend dry ingredients,.
7
Add dry ingredients stirring until well incorporated.
8
Pour into muffin cups filling two thirds full.
9
Bake for twenty to twenty-five minutes ( ovens vary - bake until tops are firm to touch and nicely browned.
10
).
11
CARAMEL ICING
12
In medium pot combine brown sugar,cream and butter.
13
Cook on low to medium heat stirring constantly until mixture comes to a boil.
14
Boil one minute, remove form heat.
15
Add vanilla and beat until firm, ice before mixture hardens.

957

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ½ cups raisins (we use 1 cup), 1 ½ cups water, ¾ cup brown sugar, ½ cup butter (or margarine), and more.

Yes, Caramel Topped Raisin Cupcake Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Caramel Topped Raisin Cupcake Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions