Best Raisin Cupcakes Recipes

RAISIN-ZUCCHINI SPICE CUPCAKES

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.

CARROT & RAISIN SPICE CUPCAKES

Steps:

• In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth., Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator.

WINNING RECIPE OATMEAL-RAISIN CUPCAKES, ORANGE CREAM CHEESE ICING

Steps:

• Preheat the oven to 375 degrees F. Line standard cupcake pans with 36 cupcake liners.
• Whisk 2 cups oats with the flour, oat bran, baking soda, baking powder, salt, and cinnamon in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and both sugars on medium-high speed until pale and fluffy. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Beat in the vanilla. Turn the speed to low, add the flour mixture, and beat until combined. Beat in the sour cream. Stir in the raisins by hand. Transfer 2 3/4 cups batter to a small bowl, and then stir the coconut and the remaining 1 3/4 cups oats. Divide the plain batter among the cupcake liners, and then top each with 1 tablespoon oat-coconut batter. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes.
• To assemble: Frost the cooled cupcakes with Orange Cream Cheese Icing.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Increase the speed to medium-high and beat until light and fluffy. Add the orange zest and liqueur, beating steadily until mixed. Refrigerate the frosting for 30 to 60 minutes to firm.;

WINNING RECIPE MINI COCONUT CUPCAKES WITH POPPY SEED CRUST, MUSCAT RAISIN FILLING, AND PARSLEY ICING WITH TOASTED COCONUT, FLAX AND POPPY SEED TOFFEE, AND ORGANIC ROSES

Steps:

• For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces.
• For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
• Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool.
• To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee.
• Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand.
• For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
• For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm.

OATMEAL-RAISIN COOKIE CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oat coconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely.

RAISIN CUPCAKES

Steps:

• Set oven to 325 degrees F.
• Line 16 standard-size muffin cups.
• In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
• In a small bowl combine the flour with baking powder and cinnamon.
• In another bowl beat together butter and sugar until light and fluffy.
• Add eggs and vanilla, beat well.
• Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
• Drain raisins and discard soaking liquid, then stir raisins into batter.
• Spoon batter into prepared muffin pan filling three-quarters full.
• Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
• Cool then transfer to a rack.

RAISIN CUPCAKES

Steps:

• Preheat oven to 375°F Grease a cupcake tin, or line cups with paper liners.
• Sift together flour, salt, sugar and baking powder. Cut in butter with 2 knives, or the paddle attachment of a stand mixer.
• Mix eggs, milk and vanilla. Beat into dry mixture. Fold raisins in by hand.
• Divide batter between cups. Bake in preheated oven 30 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan 10 minutes, then turn cakes out onto cooling rack until completely cooled.

RUM AND RAISIN CUPCAKES

Steps:

• Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
• Preheat oven to 350°; place 18 paper baking cups in muffin pans.
• 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.
• Stir in raisins; spoon batter into cups; bake for about 20 minutes.
• While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
• Simmer 5 minutes, then remove from heat.
• Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
• Then remove the cupcakes and cool on a rack.

RAISIN ZUCCHINI SPICE CUPCAKES RECIPE

Steps:

• In a large mixing bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds.Beat on medium for 2 minutes.Stir in zucchini and raisins.Fill paper-lined muffin cups two-thirds full.Bake at 350° for 18-22 minutes or until a toothpick comes out clean.Cool for 10 minutes before removing to wire racks to cool completely.For frosting, in a small mixing bowl, beat butter until light and fluffy.Beat in the confectioners' sugar, vanilla, cinnamon and nutmeg.Add enough milk to achieve a spreading consistency.Frost the cupcakes.

COCONUT RUM-RAISIN CUPCAKES

Steps:

• Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a bowl, pour rum over raisins, and let soak. In another bowl, whisk together flour, baking powder, and salt.
• With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each. Mix in raisin mixture and coconut.
• Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool 20 minutes. Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
• To serve, set cupcakes on dessert plates, and spoon glaze over each. Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
• Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.

OATMEAL-RAISIN COOKIE CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners; set aside. Whisk 2 cups oats, the flour, baking powder, baking soda, salt, bran, and cinnamon in a medium bowl; set aside.
• Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture, and mix until just combined. Mix in sour cream. Stir in raisins with a rubber spatula.
• Transfer 2 3/4 cups batter to a small bowl, and stir in remaining 1 3/4 cups oats and the coconut; set aside. Spoon 2 1/2 tablespoons plain batter into each prepared muffin cup; top with 1 1/2 tablespoons oatcoconut batter. Bake until golden and a cake tester inserted into centers comes out clean, 18 to 20 minutes. Transfer to wire racks; let cool completely. Cupcakes can be stored in airtight containers at room temperature up to 3 days.

RAISIN-ZUCCHINI SPICE CUPCAKES RECIPE

Steps:

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in zucchini and raisins. Fill paper-lined muffin cups two-thirds full.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.
• For frosting, in a small bowl, beat butter until light and fluffy. Beat in the confectioners' sugar, vanilla, cinnamon, nutmeg and enough milk to achieve a spreading consistency. Frost cupcakes.
• Yield: 2 dozen.
• Originally published as Raisin-Zucchini Spice Cupcakes in Taste of Home
• August/September 2008, p62
• Nutritional Facts
• cupcake equals 183 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 188 mg sodium, 28 g carbohydrate, trace fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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