Rum Raisin Cupcakes with Rum Raisin Buttercream

Total Time:
4 hr 45 min
30 min
4 hr
15 min

about 24 regular lot of little cupcakes!

  • Rum Raisin Buttercream:
  • 1 1/2 cups golden rum
  • 1 tablespoon pure cane sugar
  • 1 cup golden raisins
  • 4 ounces unsalted butter, softened
  • 2 ounces cream cheese, softened
  • 3 to 4 cups organic powdered sugar, divided
  • 1 teaspoon pure rum extract
  • Rum Raisin Cupcakes:
  • Nonstick baking spray
  • 2 1/2 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 3/4 cups pure cane sugar, divided
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon freshly ground nutmeg
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
  • 1 cup buttermilk, room temperature
  • 3 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure rum extract
  • 6 large egg yolks, room temperature
  • 3 large egg whites, room temperature
  • For the buttercream: Bring the rum and cane sugar to a boil in a medium saucepan. Add the raisins, remove from the heat, and let macerate for at least 4 and up to 24 hours at room temperature. Strain the raisins, finely chop, and set aside for the cupcake batter. Bring the strained rum to a boil in a small saucepan and reduce to 1/4 cup. Remove from the heat and let cool before adding to the buttercream.

  • Combine the butter and cream cheese in the bowl of a stand mixer fitted with the whisk attachment, and whip until light and fluffy, scraping the sides and bottom of the bowl once. Add 3 cups of the powdered sugar and whip until light and fluffy. Add the cooled reduced rum and the rum extract and add more powdered sugar, 1/4 cup at a time, and whip until slightly thick, spreadable consistency.

  • For the cupcakes: Adjust the oven rack to the middle position and preheat the oven to 350 degrees F. Fill mini muffin tins with liners and spray the liners with nonstick spray.

  • Whisk the flour, baking powder, baking soda, salt, 1 1/2 cups of the sugar, cinnamon, allspice, and nutmeg together in large bowl. Whisk together the melted butter, buttermilk, oil, vanilla, rum extract, and yolks in a medium bowl.

  • In a clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites at medium-high speed until foamy, about 30 seconds. With the machine running, gradually add the remaining 1/4 cup sugar; continue to beat until stiff peaks just form, 30 to 60 seconds. Transfer to a separate bowl and set aside. Wash the bowl and dry.

  • Add the flour mixture to the now-empty mixing bowl fitted with whisk attachment. With mixer running at low speed, gradually pour in the butter mixture and mix until almost incorporated (a few streaks of dry flour will remain), about 15 seconds. Stop the mixer and scrape the whisk and sides of the bowl. Return the mixer to medium-low speed and beat until smooth and fully incorporated, 10 to 15 seconds.

  • Using a rubber spatula, stir 1/3 of the whites into the batter to lighten, and then add the remaining whites and gently fold into the batter until no white streaks remain. Quickly fold in the reserved raisins.

  • Fill the cupcake molds 7/8 full and bake until just firm, about 10 minutes. Let cool in the pan set on a baking rack for 5 minutes. Remove the cupcakes from the tins and let cool completely on the racks. Frost with the rum raisin buttercream.

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4.3 4
<span>I made the cupcakes this morning- the raisins totally disappeared - the taste was neither of raisins or rum- more like all spice- nutmeg and cinnamon- I ended making another batch of rum/raisin and I reduced the rum to brush on top of cupcakes- I also poked holes on cupcakes and added some of the raisins-next time I will not chop them so they stay whole.    In the buttercream- the rum flavoring made it taste artificial- so maybe more rum/raisin syrup would work better and leave out flavoring. I may add whipping </span>cream next time as well to it.<div><br /></div> item not reviewed by moderator and published
I really like this recipe. I haven't tried it but I was wondering...Can this be made in a Bundt cake pan? item not reviewed by moderator and published
I did not see the oven temperature - but I used 350 degrees. My cupcakes took 17 minutes to be done. They are very moist - my cupcake could use more rum, but I ate one without the frosting. Once I make the frosting it will be delish! I'm going to give some to my neighbor. item not reviewed by moderator and published
Bobby really knows his stuff these are so moist and the rum flavor is just right at first i thought they would be too strong but they are truley wonderful item not reviewed by moderator and published
I agree- after ten minutes there was no way another 5 would cook them the rest of the way. I also baked mine for 17 minutes. I agree with you on rum flavoring- I thought it could use more- in my case I may have chopped my raisins so small they disappeared and with it the flavor item not reviewed by moderator and published
9933 F2

Not what you're looking for? Try:

Rum Raisin Tiramisu

Recipe courtesy of Ina Garten