Ingredients for Caramel Topped Raisin Cupcake Muffins
- 1 cup raisins
- ½ cup water
- ½ cup packed brown sugar
- ½ cup (1 stick) softened butter
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- Caramel Icing
- ¼ cup heavy cream
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How to Make Caramel Topped Raisin Cupcake Muffins
- Combine 1 cup raisins and ½ cup water in a saucepan. Simmer gently for 20 minutes; do not boil.
- Remove from heat. Do not drain the raisins.
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
- In a large bowl, cream together ½ cup (1 stick) softened butter and ¾ cup granulated sugar until light and fluffy. Beat in 1 large egg and 1 teaspoon vanilla extract.
- Stir in the cooled raisins and their soaking liquid.
- In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fill the muffin cups about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins bake, prepare the caramel icing.
- In a medium saucepan, combine ½ cup packed brown sugar, ¼ cup heavy cream, and 2 tablespoons butter.
- Cook over low-medium heat, stirring constantly, until the mixture comes to a boil.
- Boil for 1 minute, then remove from heat.
- Stir in 1 teaspoon vanilla extract and beat until the icing thickens slightly. Ice the cooled muffins before the icing sets.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
190g
Fat
38g
Carbs
21g
