Raisin Cupcakes with Caramel Frosting TSLC

Raisin 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 or just have one anytime you want something sweet during the day.

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
Raisin Cupcakes with Caramel Frosting - TSLCCaramel 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.
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