Raisin Cupcakes Food

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RAISIN CUPCAKES



Raisin Cupcakes image

Make and share this Raisin Cupcakes recipe from Food.com.

Provided by DrGaellon

Categories     Dessert

Time 40m

Yield 12 cupcakes

Number Of Ingredients 9

2 cups flour
1/2 teaspoon table salt
1 cup sugar
2 teaspoons baking powder
1/4 lb butter, softened (1 stick)
2 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup raisins

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.

RAISIN CUPCAKES



Raisin Cupcakes image

These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup dark raisin
1/3 cup rum or 1/3 cup orange juice
2 cups flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
3/4 cup half-and-half or 3/4 cup milk

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.

WINNING RECIPE OATMEAL-RAISIN CUPCAKES, ORANGE CREAM CHEESE ICING



Winning Recipe Oatmeal-Raisin Cupcakes, Orange Cream Cheese Icing image

Provided by Food Network

Time 1h24m

Yield 36 cupcakes

Number Of Ingredients 22

3 3/4 cups old-fashioned rolled oats, divided
2 1/2 cups all-purpose flour
2/3 cup oat bran
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups unsalted butter, room temperature
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
1 1/2 cup raisins
1 cup sweetened flaked coconut
Orange Cream Cheese Icing, recipe follows
4 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
Pinch salt
2 1/2 cups confectioners' sugar, sifted
2 teaspoons grated orange zest
2 teaspoons orange flavored liqueur or extract

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.;

BIG MAN BAKES RUM RAISIN CUPCAKE



Big Man Bakes Rum Raisin Cupcake image

Provided by Food Network

Time 57m

Yield about 96 mini cupcakes

Number Of Ingredients 20

1 1/2 cups raisins
2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter
1 1/2 cups sugar
2 eggs
2 egg yolks
1 1/2 teaspoons lemon juice
2 teaspoons vanilla extract
Secret amount rum flavoring
Secret amount rum
Vanilla Buttercream Frosting, recipe follows
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Dash salt
4 cups powdered sugar
Heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
  • Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes.
  • Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting.
  • Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.

RUM AND RAISIN CUPCAKES



Rum and Raisin Cupcakes image

Make and share this Rum and Raisin Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 50m

Yield 1 1/2 dozen cupcakes

Number Of Ingredients 9

1/2 cup raisins
3 tablespoons dark rum
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 teaspoon baking powder
4 eggs
5 tablespoons dark rum
2 tablespoons unpacked light brown sugar

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.

Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54

PUMPKIN RAISIN MUFFINS



Pumpkin Raisin Muffins image

A couple of years ago, I decided to search out the perfect pumpkin muffin. I Googled & got hundreds of hits. I printed out the ones that looked like winners & tried a few. When I got to this one, my search ended. These muffins are very rich & obviously not diet food! But they are one of my favorites & I hope you will enjoy them too. The original recipe called for walnuts & fewer raisins, but I adapted them to my tastes. I recently made this recipe using about 2/3s of the sugar & substituting fresh chopped cranberries for the raisins. It was really good that way too.

Provided by Judy from Hawaii

Categories     Quick Breads

Time 45m

Yield 36 muffins

Number Of Ingredients 11

3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons salt
3 1/2 teaspoons pumpkin pie spice
2/3 cup water
1 cup raisins

Steps:

  • Mix oil& sugar.
  • Add eggs& pumpkin.
  • Sift all dry ingredients& add alternately with water to pumpkin, mixing well.
  • Stir in raisins.
  • Pour into greased muffin tins& bake at 350 degrees for 30 minutes.

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