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Queen cupcakes on a wire rack
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5 from 1 vote

Queen Cakes - Raisin Cupcake Recipe

Light, fluffy and delicious, these classic Queen Cakes are delicately sweet vanilla cupcakes filled with juicy raisins.
Our Raisin Cupcakes are quick and simple to make, they're ideal for an afternoon snack, tea-time treat, or parties. Cooked in just 20 minutes!
Prep Time20 minutes
Active Time20 minutes
Total Time40 minutes
Course: Afternoon Tea, Brunch, Cake, Chocolate, Party, picnic, Sharing, Snack, Sweet
Cuisine: British
Keyword: british cupcake recipe, British Queen Cakes, cupcake no frosting, fruit cupcakes, homemade cupcakes, raisin fairy cakes, raisin queen cakes, traditional queen cakes, vanilla cupcakes
Yield: 12 cupcakes
Calories: 191kcal
Author: Luke and Kay - Flawless Food

Equipment

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.
    Putting a dab of butter inside cupcake holes in the tin using cube of butter and placing paper cupcakes cases on top
  • 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.
    Sugar and butter being mixed together using an electric mixer
  • 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.
    Egg and vanilla extract being added to the sugar and butter mixture
  • Sift 130 g Self-raising flour into the bowl. Gently fold the flour into the mixture with a spoon until just combined. Avoid overmixing.
    Self raising flour being added to the cupcake mixture
  • 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.
    Raisins being added to the cupcake mixture and folded into the mix using a silicone spoon
  • Use a tablespoon to scoop and a teaspoon to push the mixture into the liners.
    Placing the cupcake mixture into paper cases using spoons
  • If you have leftover batter, distribute it evenly among the liners.
    Sprinkle the reserved raisins on top of each cupcake.
    Twelve cupcake cases filled with cake mixture in cupcake tray
  • Bake in the preheated oven (at 170℃ fan/ 190℃ / 375℉ /gas mark 5) for about 20 minutes.
    A cupcake tray filled with queen cake mixture going in the oven
  • Ready when they are golden brown.
    Queen cakes coming out the oven
  • Insert a toothpick or cocktail stick into the centre of a cupcake. If it is baked through, it should come out clean.
    Putting a cocktail stick in the queen cup cake
  • Transfer cupcakes onto a wire rack to cool completely.
    12 Queen cakes on a wire rack
  • Enjoy them plain or decorate to your liking!
    Holding a queen cake that has been bitten in half

Video

Nutrition

Serving: 12g | Calories: 191kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 84mg | Potassium: 81mg | Fiber: 1g | Sugar: 11g | Vitamin A: 316IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 0.4mg