Fruit cupcakes with spiced vanilla buttercream

Name: Fruit cupcakes with spiced vanilla buttercream
Prep time: 20 min
Cook time: 22 min
Yield: 24 cupcakes
Ingredients: 3/4 cup / 125gms flame raisins; ½ cup / 75gms currants; 220 gms butter at room temperature; 2 cups / 400gms sugar; 4 large free-range eggs; 1 tsp vanilla extract; 1 tsp cinnamon; ½ tsp all spice; 3 cups cake flour / 360gms; 2 tsp baking powder; 1 cup milk; 5.5 cups icing sugar; 270 gms butter; 60 ml /1/4 cup milk; 2 tsp vanilla extract; 3/4 tsp cinnamon; ¼ tsp ground all spice

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Prep Time
20 mins
Cook Time
20 mins
Servings
24 cupcakes
Course
Dessert
Cuisine
International

Fruit cupcakes with spiced vanilla buttercream

Quade Mayo

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Light and fluffy fruit cupcakes with spiced vanilla buttercream are the perfect fall or Christmas treat.

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Ingredients

Servings

Cupcakes:

3/4 cup / 125gms flame raisins
½ cup / 75gms currants
220 gms butter at room temperature
2 cups / 400gms sugar
4 large free-range eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp all spice
3 cups cake flour / 360gms
2 tsp baking powder
1 cup milk

Spiced vanilla buttercream:

5.5 cups icing sugar
270 gms butter
60 ml /1/4 cup milk
2 tsp vanilla extract
3/4 tsp cinnamon
¼ tsp ground all spice

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Instructions

Preheat the oven to 180C/350F and line 2x 12-holed muffin tins with paper liners.
Pour boiling hot water over the raisins and currents and allow to soak for 5 minutes drain and set aside to cool.
In a bowl of a stand mixer with the whisk attachment, cream the butter and sugar until pale and fluffy, about 5 minutes. Add the vanilla extract and spices.
Add each egg one at a time, ensuring it is well mixed before adding the next one. Scrape down the bowl.
With the mixer on low, add the milk and flour in three parts until well incorporated. Be careful not to overmix.
Add the drained, cooled fruit and briefly mix until just combined. Scrape down the bowl.
Using an ice cream scoop, evenly measure out the batter into the lined muffin tins and bake for 20-22 minutes until golden brown and springy to the touch.
Remove from the pan and cool on a rack.
Once the cupcake are cool, make the buttercream icing.
Place all the icing ingredients into a bowl and mix on medium to high for a few minutes until it becomes light and fluffy.
Scoop the icing into a piping bag fitted with a star nozzle and decorate your cupcakes as you like.