Raisin Cupcakes – a delicious recipe with dark raisin, rum, flour, baking powder, cinnamon, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set oven to 325 degrees F.
2
Line 16 standard-size muffin cups.
3
In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
4
In a small bowl combine the flour with baking powder and cinnamon.
5
In another bowl beat together butter and sugar until light and fluffy.
6
Add eggs and vanilla, beat well.
7
Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
8
Drain raisins and discard soaking liquid, then stir raisins into batter.
9
Spoon batter into prepared muffin pan filling three-quarters full.
10
Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
11
Cool then transfer to a rack.
767
kcal
Calories
32
g
Fat
103
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup dark raisin, 1/3 cup rum or 1/3 cup orange juice, 2 cups flour, 2 teaspoons baking powder, and more.
Yes, Raisin Cupcakes 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.
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