Soft, golden, and bursting with plump raisins, these Queen Cakes are a nostalgic British bake you’ll want to make again and again.
Whether you remember these cute fruit fairy cakes from childhood tea times or are discovering them for the first time, they’re a delightfully simple treat that never goes out of style.
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Raisin cupcakes are perfect for bakers of all skill levels with just a handful of ingredients and minimal fuss.
We also have our chocolate chip cupcakes, or easy fairy cakes which are another family favourite you might like to try.
📖 Step by Step Recipe
Queen Cakes - Raisin Cupcake Recipe
Ingredients
- 130 g Butter or Margarine - Softened at room temperature
- 130 g Caster sugar
- 1 teaspoon Vanilla Extract
- 2 large Eggs - for best results weight with shells should be 130g
- 130 g Self-raising flour
- 80 g Raisin
Instructions
- Remove butter from the fridge in advance to bring to room temperature; this makes it cream with sugar more easily.Measure all ingredients.Preheat your oven to 170°C fan / 190°C / 375°F / Gas Mark 5.Rub a smidge of butter in each cupcake hole in the tin to help hold the liner still.
- In a large bowl, cream together the softened 130 g Butter or Margarine and 130 g Caster sugar until pale, fluffy, and creamy—about 4 minutes with an electric hand or stand mixer on medium speed. If you don't have a mixer, you can mix by hand with a wooden spoon—it will just take a little longer.
- Add 1 teaspoon Vanilla Extract, followed by the 2 large Eggs one at a time, mixing well after each egg.To help prevent the mixture from curdling or looking split, add a tablespoon of the measured flour in with each egg.Continue mixing for about 2 minutes on medium speed until smooth and creamy.
- Sift 130 g Self-raising flour into the bowl. Gently fold the flour into the mixture with a spoon until just combined. Avoid overmixing.
- Reserve a few raisins from the 80 g Raisin to sprinkle on top of the cupcake before cooking. Stir the remaining raisins evenly into the cupcake batter.
- Use a tablespoon to scoop and a teaspoon to push the mixture into the liners.
- If you have leftover batter, distribute it evenly among the liners.Sprinkle the reserved raisins on top of each cupcake.
- Bake in the preheated oven (at 170℃ fan/ 190℃ / 375℉ /gas mark 5) for about 20 minutes.
- Ready when they are golden brown.
- Insert a toothpick or cocktail stick into the centre of a cupcake. If it is baked through, it should come out clean.
- Transfer cupcakes onto a wire rack to cool completely.
- Enjoy them plain or decorate to your liking!
Video
Nutrition
Queen Cake Variations
There are a few simple ways to adapt this Queen Cakes recipe to suit your preferences.
Sultanas or Currants
Swap raisins for sultanas or currants for a subtle change in flavour. You can also use a mix of chopped dried fruit if preferred
Mini or Large Version
Use mini cupcake tins and reduce baking time to 15 minutes. Or large muffin tins and increase baking time to 30 minutes.
Citrus
A little lemon or orange zest adds a fresh twist instead of vanilla extract.
Decorating Ideas
They don't need any decorating, but if you wanted to add something special to them, here are some ideas.
- Classic: Enjoy them plain for a traditional look.
- Icing sugar dusting: Lightly dust with icing sugar for a simple finish.
- Demerara sugar topping: Sprinkle a little demerara sugar on top after baking for a sweet, golden crunch.
- Glacé icing: Drizzle a spoonful of icing on top for a retro touch.
- Sprinkles or sweets: Add after glace icing for a fun kids treat.
Serving Suggestions
These Queen Cakes are perfect with a cup of tea or coffee. They’re also great for popping into kids' lunchboxes or serving as an after-school snack.
Enjoy them warm straight from the oven for a nostalgic old-school treat, or add them to an afternoon tea spread alongside scones and sandwiches.
History
Queen Cakes have been a staple in British baking since the 18th century. Traditionally made with currants or raisins, they were often served at teatime and considered a dainty treat fit for royalty—hence the name.
These cupcakes are simple yet nostalgic, evoking memories of school bakes, family gatherings, and traditional tea rooms. Learn more about the history of afternoon tea.
Storage Advice
Store in an airtight container. They are best enjoyed within 3 days, but can last up to 5 days if stored in a cool, dry place.
Freezing
Freeze undecorated cupcakes for up to 2 months. Wrap individually and thaw at room temperature.
More Small Cake Recipes
Here are a selection of our small single serve cake recipes perfect for cake sales.
Mick says
Just made these Queen Cakes and they took me right back to my school days! Light, fluffy and the raisins added the perfect sweetness. I used sultanas instead and they worked brilliantly. Thanks for such a simple and nostalgic recipe – will definitely be making these again! 🧁✨
Luke and Kay says
Thanks so much, Mick! We're really glad they brought back those school day memories – that's exactly what we were going for! Great shout on using sultanas too, they're a perfect swap. Appreciate you taking the time to leave a comment, and hope you enjoy baking (and eating!) them again soon! 🧁😊