Rum & Raisin Cupcakes Recipe

Recipe

Rum & Raisin Cupcakes

Rich, Boozy Flavoured, and Comfortingly Sweet. A Warming Bake for Chilly Days

These rum & raisin cupcakes are soft, spiced, and full of that deep, boozy flavour without a drop of alcohol.

Juicy raisins are soaked and folded into a tender sponge, while the buttercream is whipped with natural rum flavouring for a smooth, warming finish. With their rich taste and nostalgic charm, they’re the perfect treat for colder months, whether you’re baking for guests or just need something sweet to go with your cuppa.

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Ingredients

Cupcakes

150g Raisins
100ml Hot Water
15 Drops Foodie Flavours Rum Flavouring
175g Golden Caster Sugar
175g Unsalted Butter, at room temperature
2 Large Eggs, at room temperature
50ml Whole Milk
175g Self Raising Flour, sifted

Buttercream

350g Icing Sugar, sifted
175g Unsalted Butter, at room temperature
2-3 Tbsp Milk
30 Drops Foodie Flavours Rum Flavouring

Instructions

Servings 12 / Prep Time 20 mins / Cook Time 20 mins

Cupcakes

Mix the Rum flavouring with the hot water and pour this over the raisins. Let the raisins soak for half an hour, then drain any excess liquid.
Preheat the oven to 160°C fan and line a cupcake tray with 12 cases.
Cream together the sugar and butter in a bowl until light and fluffy.
Add the eggs one at a time, mixing well in-between each.
Fold in the milk and flour, then add the raisins.
Fill each case approximately 2/3 full and bake in the oven for 20 mins.
Leave the cupcakes in the tray for 5 mins, then remove and cool on a wire rack.

Buttercream

With a handheld or stand mixer, beat the butter for 3-5 mins until pale and fluffy.
Add half the icing sugar and beat again until combined. Repeat for the rest of the icing sugar adding the rum flavouring and milk at the same time.
Beat slowly for 5 mins.
Fill a piping bag fitted with your chosen nozzle.
Pipe the buttercream onto the cupcakes and finish with some raisins on top.