Raisin Cupcakes
Soft, fluffy, and bursting with sweet bursts of flavor, these homemade Raisin Cupcakes are a delightful twist on traditional treats. Perfect for any time of day, these moist cupcakes feature plump raisins that are gently coated in flour to ensure even distribution throughout the batter. A hint of vanilla adds a touch of warmth, while the seamless blend of rich butter and simple ingredients creates a light, tender crumb. Ready in just 35 minutes, they’re ideal for busy bakers looking for an easy yet satisfying recipe. Serve them as-is, dusted with powdered sugar, or topped with your favorite frosting for a personalized flair. Whether for breakfast, tea-time, or dessert, these raisin cupcakes are destined to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.5 cups Milk
- 1 teaspoons Vanilla extract
- 2 large Eggs
- 0.75 cups Raisins
- 1 tablespoon All-purpose flour (for coating raisins)
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition.
Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk in two batches. Begin and end with the dry ingredients. Mix until just combined (do not overmix).
In a small bowl, toss the raisins with 1 tablespoon of flour to coat them lightly. This helps to prevent the raisins from sinking in the batter.
Fold the coated raisins gently into the batter using a spatula.
Evenly divide the batter among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optionally, dust with powdered sugar or frost with your favorite icing.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 1496 mg | 65% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 85.5 g | ||
| Protein | 40.4 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 321 mg | 25% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1443 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
