Rum and raisin cupcakes are a delicious dessert. They are moist, fluffy, and sweet. They are perfect for the holiday season. The rum gives them a nice rich flavor that is made even better by the raisins.
One of the most popular desserts in the world, cupcakes are also one of the easiest to make.
A lot of people love them for how delicious they are, while others enjoy baking them to share with their friends and family. However, cupcakes are not perfect- at least not without a little bit of creativity.
About the Recipe
This recipe takes a few pantry staples and turns them into something worth sharing. The cake itself is light and tender, thanks to the buttermilk and the soft butter. Soaking the raisins overnight makes them plump and juicy, so they do not dry out in the oven. After baking, you poke holes in the warm cakes and pour over a quick rum syrup.
That step makes ordinary cupcakes into something with real depth. The brown sugar adds a caramel note that pairs beautifully with the dark rum. You do not need fancy equipment or hard to find ingredients, and the whole process feels manageable even on a busy evening.
Why you will love this recipe
The texture here is what makes these cupcakes stand apart. The crumb stays moist because of the buttermilk, and the rum syrup seeps into every little hole you prick. Each bite has a bit of chewiness from the raisins and a gentle warmth from the rum. The flavor is not too sweet, and the brown sugar syrup balances the richness of the butter.
I like how the cakes smell while they bake, with that faint hint of vanilla and caramel in the air. They cool quickly, so you can serve them within an hour if you are in a hurry. Because they use a premade cake mix as a base, the prep work stays light, leaving you more time to focus on the syrup and the finishing touches.
Cooking Tips
Make sure your butter is soft before you start mixing, because cold butter will not blend smoothly with the sugar. When you prick the cupcakes, use a toothpick or a thin skewer and go all the way to the bottom so the syrup can soak through. Pour the syrup slowly over each cake, giving it a moment to absorb before adding more.
If the syrup cools too much, it will not seep in as well, so keep it warm until you are ready to drizzle. I always line the muffin pan with paper cups because it makes cleanup easier and the cakes come out without sticking.
Serving and Storing Suggestions
This recipe makes about twelve standard cupcakes. Prep time is around fifteen minutes, and baking takes twenty minutes. Let them cool for at least thirty minutes before serving so the syrup settles. You can enjoy them at room temperature or slightly warm.
Store any leftovers in an airtight container at room temperature for up to two days. The cakes stay moist because of the syrup, but they do soften further over time. If you prefer a firmer texture, serve them on the first day.
Similar Recipes
- Banana Walnut Muffins
- Chocolate Chip Coffee Cake
- Spiced Carrot Cupcakes
- Lemon Buttermilk Loaf
- Orange Almond Muffins
Nutrient Benefits
Eggs provide protein and help bind the batter together, while buttermilk adds calcium and a slight tang that balances the sweetness. Raisins contribute natural sugars along with small amounts of iron and fiber. The butter supplies fat that keeps the cupcakes moist and tender. Dark rum has a trace of antioxidants from the molasses, though most of the alcohol evaporates during cooking. These cupcakes are a treat rather than a health food, but they do offer a few nutrients alongside the indulgence.
Rum and Raisin Cupcakes
Ingredients
- 4 tbsp Dark Rum
- 1/4 cup Raisins soaked overnight and drained
- 1 tbsp Light Brown Sugar
- 1/2 cup Butter soft, sweetened
- 1/2 cup Sugar granulated
- 1 cup Cake Mix available in supermarket
- 1 tsp Baking Powder
- 2 Eggs large
- 1/4 cup Buttermilk
- as per taste Salt
Instructions
- Combine 1 1/2 tblsp of rum, butter, sugar, cake flour, baking powder, eggs, buttermilk and salt in a bowl.
- Mix and beat well until smooth, about 2 minutes.
- Add the raisins and mix well.
- Spoon the mixture into paper baking cups and place them in a muffin pans.
- Transfer the pans to a preheated oven and bake at 350F/175C for about 20 minutes.
- Meanwhile mix 2 1/2 tblsp rum and brown sugar in a pan over low heat.
- Stir till the sugar dissolves and simmer for 3 to 4 minutes.
- Remove from heat and keep aside.
- Remove the pan from the oven and prick holes in each cake.
- Pour the rum syrup over and keep aside to cool.
- Serve.
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Frequently Asked Questions
Can I skip soaking the raisins overnight?
A: You can, but soaking helps them stay plump and soft inside the cupcakes. If you are short on time, soak them in hot water for about thirty minutes before draining.
What if I do not have buttermilk?
Mix one tablespoon of lemon juice or white vinegar into a quarter cup of regular milk. Let it sit for five minutes until it thickens slightly, then use it in place of buttermilk.
Can I use a different type of rum?
Yes, light rum works if you prefer a milder flavor. Spiced rum adds extra warmth and complexity. Just keep the measurements the same.
How do I know when the cupcakes are done baking?
Insert a toothpick into the center of one cupcake. If it comes out clean or with just a few moist crumbs, they are ready. The tops should look lightly golden and spring back when touched gently.
Can I freeze these cupcakes?
Freezing is possible, but the texture changes slightly once thawed. Wrap each one tightly in plastic wrap and freeze for up to one month. Let them come to room temperature before serving.
