Name: Queen Cakes – Raisin Cupcake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: British
Ingredients: 130 g Self-raising flour; 80 g Raisins (reserve a few for topping); 130 g Butter or Margarine (softened at room temperature); 130 g Caster sugar; 1 tsp Vanilla Extract; 2 large Eggs (approx. 130g with shells)

Jump to Recipe

Introduction

Queen Cakes are delightful raisin cupcakes with a tender crumb and sweet, fruity bursts in every bite. Perfectly golden and fluffy, these treats are great for teatime or a simple dessert.

A batch of eight golden brown raisin muffins with a slightly cracked tops, each muffin sitting in a white paper liner, stacked in a small pile on a metal cooling rack placed over a green and white textured cloth, all set on a white marbled surface. The muffins have visible dark raisins embedded in their moist, crumbly tops and sides, creating contrast against the warm yellow cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

130 g Butter or Margarine (softened at room temperature)
130 g Caster sugar
1 tsp Vanilla Extract
2 large Eggs (weight with shells about 130 g)
130 g Self-raising flour
80 g Raisins

Instructions

Step 1: Remove the butter from the fridge in advance to bring it to room temperature. Preheat your oven to 170°C fan / 190°C / 375°F / Gas Mark 5. Lightly butter each cupcake hole to hold the liners in place.
Step 2: In a large bowl, cream together the softened butter and caster sugar until pale, fluffy, and creamy, about 4 minutes using a mixer or a wooden spoon.
Step 3: Add the vanilla extract, then add the eggs one at a time, mixing well after each. To prevent curdling, add a tablespoon of flour with each egg. Mix for about 2 minutes until smooth.
Step 4: Sift the self-raising flour into the bowl and gently fold it into the mixture with a spoon until just combined, avoiding overmixing.
Step 5: Reserve a few raisins for topping. Stir the remaining raisins evenly into the batter.
Step 6: Use a tablespoon to scoop the batter and a teaspoon to help push it into the cupcake liners, filling them evenly. Sprinkle the reserved raisins on top.
Step 7: Bake in the preheated oven for about 20 minutes, until the cupcakes are golden brown and a toothpick inserted in the center comes out clean.
Step 8: Transfer cupcakes to a wire rack to cool completely before serving.

Tips & Variations

Soak the raisins in warm water or tea for 10 minutes before using to keep them plump and juicy in the cupcakes.
For a citrus twist, add a teaspoon of lemon or orange zest to the batter along with the vanilla extract.
You can substitute currants or chopped dried apricots for raisins for a different fruity flavor.
If you prefer, pipe the batter into liners for a neater finish.

Storage

Store the cooled queen cakes in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 1 month. To reheat, thaw at room temperature and warm briefly in a microwave or oven.

How to Serve

A close-up of a woman's hand holding a broken chocolate chip muffin, showing its soft yellow inside with melted chocolate chips. Next to it are three whole muffins with golden-brown tops and scattered dark chocolate chips. The muffins sit on a white marbled surface, with a green and white striped cloth blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all-purpose flour instead of self-raising flour?

Yes, but you will need to add 1 1/2 teaspoons of baking powder to every 130 g of all-purpose flour to mimic self-raising flour’s leavening.

How do I know when the cupcakes are fully baked?

Insert a toothpick or cocktail stick into the center of a cupcake; if it comes out clean or with just a few crumbs attached, the cupcakes are done baking.