Moist Lemon Raisin Cupcakes with Glaze

Nothing smells home more than the aroma of freshly bakes goodies!

The perfect treat for all citrus lovers who like a bit of tang to their bakes, best enjoyed with good company and your favourite cuppa tea or coffee. These lemon raisin cupcakes are an ideal weekend nibble for all – best enjoyed as a teatime snack, dessert or even for breakfast!

Moist, tender, fluffy & lemony, these mouth-watering cupcakes are flavoured with lemon zest & lemon juice, then drizzled with a must-have sharp & sweet drippy lemon glaze. What’s more, they’re super easy n quick to bake! The usual mixing of dry & wet ingredients separately & then bringing them together quickly with a spatula until just combined- without any over mixing. Voila!

These beauties are studded with plump black raisins for that awesome added element of crunch & sweet- sourness!! Mmm… Told you the weekend was coming!!

So as the cliché goes, when life gives you lemons, make cupcakes!!

Recipe for Moist Lemon Raisin Cupcakes with Glaze

Ingredients (makes 12 – 15 medium cupcakes)

2 cups (254 grams) all-purpose flour
125 grams sugar
¼ cup whole black raisins (soaked in warm water for 10 mins)
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup milk, at room temperature
100 grams unsalted butter, melted and cooled
2 large eggs, at room temperature
2 tablespoons fresh lemon juice
1.5 tablespoons fresh lemon zest (from the yellow peel of the lemon-not the inner white portion)

For the sweet glaze:

1 cup (125 grams) powdered sugar
2 tablespoons fresh lemon juice

Procedure

Preheat the oven to 180 degrees Celsius for about 10 minutes and grease a cupcake tin.
Whisk together all the dry ingredients namely, the flour, baking powder, baking soda, and salt in a large bowl.
Separately, in another bowl, cream together the butter and sugar until light and fluffy.
Add the eggs slowly, one at a time, beating well after each addition.
Add the lemon juice.
Pour in the dry ingredients, alternating with the milk and stir very gently with a rubber spatula until just combined.
Do not overmix the batter at all.
Add the raisins and lemon zest.
Divide evenly among the cupcake moulds, filling ¾ of each mould.
Bake until golden brown and a toothpick inserted in the centre comes out clean and the edges are golden, (about 20 to 25 minutes).
Now take them out of the oven and allow to cool for 10 mins.
Carefully loosen the sides and take them out.

To make the sweet glaze:

Take a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms.
Drizzle each cupcake top with the glaze
Allow it to set a few minutes before serving.

Notes: