Fruit cupcakes with spiced vanilla buttercream
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Unrated
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Prep Time
20 mins
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Cook Time
22 mins
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Servings
24 cupcakes
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Course
Dessert
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Cuisine
International
Fruit cupcakes with spiced vanilla buttercream
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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
Cupcakes:
- 3/4 cup flame raisins 125gms
- ½ cup currants 75gms
- 220 butter at room temperature
- 2 cups sugar 400gms
- 4 egg large, free-range
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp allspice
- 3 cups cake flour 360gms
- 2 tsp baking powder
- 1 cup milk
Spiced vanilla buttercream:
- icing sugar 5.5 cups
- 270 butter gms
- 60 ml milk 1/4 cup
- 2 tsp vanilla extract
- 3/4 tsp cinnamon
- ¼ tsp ground allspice
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.
Notes
- These cupcakes can be frozen in a sealed plastic container. Thaw by leaving them at room temperature for and hour.
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