this post may contain affiliate links. Please read my disclosure for more information.
These cupcakes are so good in the morning with your coffee or as a snack anytime. I make them in small loaves, too. They make a great dessert.1 cup raisins 1 cup water 1/2 cup or 8 tablespoons butter or margarine, softened 3/4 cup sugar 2 eggs 1 1/2 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon baking soda 1 teaspoon baking powder 1 cup buttermilk 1 1/2 teaspoons vanilla extract 1 cup walnuts or nuts of your choice, Optional Combine raisins and water in sauce pan and bring to boil. Remove from heat and let set 10 minutes, drain. Cream butter, sugar and eggs. Whisk together flour, cinnamon, cloves, baking soda and baking powder. Add to creamed mixture along with buttermilk. Stir in vanilla extract. Fold in drained raisins and nuts. Fill muffin tin with cupcake paper and fill about 3/4 full. Bake in preheated 350 degree oven 25 to 30 minutes testing for doneness since ovens vary. Note: I made 12 cupcakes and 4 small loaves with this recipe and cooked the loaves about 5 to 10 minutes longer than the cupcakes. Frost with caramel frosting Caramel Frosting 1 1/2 cups brown sugar 3/4 stick butter or margarine or 6 tablespoons 1 teaspoon vanilla extract 2 1/4 tablespoons milk 1 1/2 cups powdered sugar Melt all ingredients except powdered sugar on top of stove. Remove from heat and add sugar. Stir or cool until it has a glazed look and is of spreading consistency. If you like this recipe, you might also like my recipe for Pineapple Upside Down Cupcakes. © The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder. Click to follow The Southern Lady Cooks on Facebook.