Rum and Raisin Cupcakes

Rum and raisin is one of those flavours that comes with age, much like olives and blue cheese.  Things you physically couldn’t let near your mouth as a child are relished as an adult.  I remember a time I despised all three of these things, now I’m dangerously close to getting gout from over indulgence. Especially when you take a once avoided flavour and turn it into rum and raisin cupcakes!

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

So what do I do, I take some raisins that I’ve let soak in spiced rum overnight and ram ’em in some fluffy cupcakes.  Who can’t get behind this? You’d have to be some kind of monster to refuse such a treat.  Remember this is a no kids allowed treat, unless you’re anything like my mother who’d dip my dummy in whiskey so I’d sleep soundly.   But hey, I turned out OK *glances over at my heaving booze trolley*.

Rum & Raisin Cupcakes. A fabulous adult treat for the festive season.

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Rum and Raisin Cupcakes

Rum and Raisin Cupcakes


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5 from 1 review

Description

Rum and raisin is one of those flavours that comes with age, much like olives and blue cheese.  Things you physically couldn’t let near your mouth as a child are relished as an adult.  I remember a time I despised all three of these things, now I’m dangerously close to getting gout from over indulgence.


Ingredients

Units Scale

For the cupcakes:

  • 200g raisins
  • 100ml spiced rum
  • 250g unsalted butter, softened
  • 200g caster sugar
  • 150g light brown sugar
  • 4 large free range eggs
  • 350g self raising flour
  • 1tsp baking powder
  • 3tbsp whole milk

For the frosting:

  • 125g unsalted butter, softened
  • 500g icing sugar
  • 2tbsp spiced rum
  • 23tbsp whole milk

Instructions

  1. The night before you want to make you cupcakes pop the raisins in a bowl and cover with the rum.  Leave to infuse overnight.
  2. Preheat oven to 170C and line two cupcake trays with 14 cases (you may have slightly more or less batter)
  3. In the bowl of a stand mixer cream the butter and sugars together until light and fluffy, around five minutes mixing should do it.  slowly beat in the eggs, mixing well after each addition.  Add the flour and baking powder to the bowl and mix carefully till combined followed by the raisins, any remaining rum and the milk.  Stir through till evenly distributed.
  4. Using an ice cream scoop fill each cupcake case to 2/3 full and bake for 22 minutes, till golden on top and springy to the touch.  Allow to cool in the tins for five minutes before transferring to a rack.
  5. Once cool beat together the icing sugar, butter and rum.  Add the milk a tablespoon at a time until you reach a good piping consistency.  Fill a piping bag with a closed star nozzle and pipe a swirl atop each cake. Top wth sprinkles and enjoy.
  • Prep Time: 10 minutes plus overnight soaking
  • Cook Time: 20 minutes
  • Category: Cupcakes
  • Cuisine: Baking

12 Comments

  1. June Burns
    December 5, 2015 / 7:18 pm

    Rum raisin is such an underrated dessert flavor, and these look like the perfect use for them! Love the fluffy rum frosting, sounds delicious 🙂

    • Katie Deacon
      December 6, 2015 / 10:18 am

      I think so too, we need to show those boozy raisins some love! Thank you :)Katie xoxo

  2. Nicole Cline
    December 6, 2015 / 3:41 am

    Just pinned this to my holiday recipe board. They look great and your photography is spot on!

    • Katie Deacon
      December 6, 2015 / 10:19 am

      Thank you so much! Katie xoxo

  3. Marilyn
    August 15, 2021 / 6:46 pm

    Hi Katie

    Can I make this into a layer cake?

    Thank you.

    • August 16, 2021 / 11:59 am

      Hi Marilyn,

      Absolutely! Just double the quantities and bake in 2 9″ tins for 30-35 minutes 🙂

      Let me know how it turns out!

      Katie xoxo

      • Marilyn
        August 19, 2021 / 6:32 pm

        Thank you. I can’t wait to try this recipe, your white chocolate and raspberry cupcakes (that I do as cake layers) is delicious.

        • August 23, 2021 / 3:48 pm

          Oh amazing! I’m so glad you enjoyed the recipe 🙂

          Katie xoxo

  4. Sian Knox
    January 23, 2022 / 8:45 am

    Hi Katie
    I have just tried your Rum &Raisin Cupcake Receipe. I Followed it to a Tea I Ended up Making 23 Cupcakes.
    For the Frosting I Reduced the Icing Sugar Quantity to 350g instead of Your 500g Perfect. The Cupcakes were soon Eaten up by Friends & Family thank you.
    Sian






    • January 23, 2022 / 7:51 pm

      Hi Sian,
      I can’t believe you ended up with so many, thats amazing! More bang for your buck 🙂

      Katie xoxo

  5. Rachel
    October 7, 2022 / 8:56 am

    Can you make ahead and freeze the sponge?
    Making a layer cake for friends birthday.

    • October 8, 2022 / 9:39 am

      Hi Rachel!

      You can absolutely freeze the sponge. I’d recommend doubling the recipe for a layer cake then wrap the layers in cling film and freeze or up to 3 months 🙂

      Katie xoxo

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