Fruit cupcakes with spiced vanilla buttercream recipe
These fruit cupcakes are served with spiced vanilla buttercream and hints of festive elements like raisins, currant and warming spices. They’re so light and fluffy with a creamy smooth vanilla buttercream and a touch of cinnamon and all the spices.
You can call these Christmas cupcakes but they are perfect for fall or any time of the year. vanilla cupcake vanilla buttercream I added the recipe and current and raisins, but not too much. Nothing compares to the fruit cake itself.
I was tempted to soak the raisins and currant in brandy for a day or three. Hooray rum raisin ice cream It took it to another level. Brandy-soaked raisins and currents add a deliciously boozy edge to these fruit cupcakes.
To decorate these cupcakes, a platter was dusted with powdered sugar, sprinkled with silver balls, and star anise pods were added.
Can you freeze cupcakes?
Having been in the cupcake business from 2008-2010, I am often asked about freezing cupcakes. Easy to freeze and thaw without altering the integrity of the cupcake.
Simply cool the cupcakes with buttercream, place them in a container with a lid and freeze.
When you want to deforest it, just take it out and let it come to room temperature and it will be as fresh as if it had been frozen.
If you eat the cupcake in a hurry, defrost it in the microwave for a few seconds to defrost it.
Rather than freezing my cupcake decorations, I prefer to thaw them before decorating.
More cupcake recipes you may like:
Lemon pistachio cupcakes with honey meringue frosting
best red velvet cupcakes
Red velvet chocolate cupcakes with beets
Recipe – Makes 24 cupcakes
Fruit cupcakes with spiced vanilla buttercream
Light and fluffy fruit cupcakes with fragrant vanilla buttercream are the perfect fall or Christmas treat.
- Preparation time: 20
- Cooking time: twenty two
- total time: 42 minutes
- yield: 24 cupcakes
- Category: dessert
- Method: Balling
cupcake:
3/4 cup / Flame Raisin 125g
½ cup / currant 75g
220gms butter at room temperature
2 cups / sugar 400g
Four large free range eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon allspice
3 cups Soft flour / 360g
2 teaspoons Baking powder
1 cup milk
Spiced Vanilla Buttercream:
5.5 cups powdered sugar
270gms butter
60milliliter/1/4 cup milk
2 teaspoons vanilla extract
3/4 teaspoon cinnamon
¼ teaspoon grind allspice
Preheat oven to 180C/350F and line 2x 12-hole muffin tins with paper liners.
Pour boiling water over raisins and currant, soak for 5 minutes, drain and cool.
In the bowl of a stand mixer fitted with a whisk, cream the butter and sugar until light and fluffy, about 5 minutes. Add vanilla essence and spices.
Add eggs one at a time, mix well, then add the next egg. Scrape the bowl down.
Set the mixer to low speed and add the milk and flour in 3 batches and mix well. Be careful not to overmix.
Add the drained and chilled fruit and mix lightly until combined. Scrape the bowl down.
Using an ice cream scoop, weigh batter evenly into lined muffin tins and bake until golden brown and springy, 20-22 minutes.
Remove from pan and cool on rack.
Once the cupcakes have cooled, make the buttercream icing.
Place all icing ingredients in a bowl and mix over medium-high heat for a few minutes until light and fluffy.
Scoop the icing into a pastry bag with a star tip and decorate the cupcakes however you like.
keyword: cupcake vanilla fluffy fruit raisins currant christmas festive recipe spice spice
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