Rum And Raisin Cupcakes – a delicious recipe with raisins, dark rum, sweet butter, sugar, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
2
Preheat oven to 350u00b0; place 18 paper baking cups in muffin pans.
3
In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
4
Stir in raisins; spoon batter into cups; bake for about 20 minutes.
5
While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
6
Simmer 5 minutes, then remove from heat.
7
Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
8
Then remove the cupcakes and cool on a rack.
991
kcal
Calories
57
g
Fat
105
g
Carbs
20
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 11 ingredients. The key ingredients include: Cupcakes, 1/2 cup raisins, 3 tablespoons dark rum, 1 cup sweet butter, softened, and more.
Yes, Rum And 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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