Best Coconut Rum Raisin Cupcakes Recipes

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COCONUT RUM-RAISIN CUPCAKES



Coconut Rum-Raisin Cupcakes image

Drizzled with a liquor-spiked caramel glaze and filled with rum-soaked raisins, these cupcakes are reminiscent of a popular ice cream flavor

Yield makes 36

Number Of Ingredients 17

1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature, plus more for tins
3 cups all-purpose flour, plus more for tins
1/2 cup dark rum
1 cup raisins
1/2 teaspoon baking powder
1 teaspoon salt
2 3/4 cups plus 2 tablespoons packed light-brown sugar
6 large eggs, room temperature
2 teaspoons pure vanilla extract
3/4 cup heavy cream
1 cup sweetened flaked coconut
Rum-Caramel Glaze (recipe follows)
1 cup sugar
1/4 cup water
1/4 cup dark rum
1/4 cup heavy cream
(makes enough for 36 cupcakes)

Steps:

  • Preheat oven to 325°F. Brush standard muffin tins with butter; dust with flour, tapping out excess. In a bowl, pour rum over raisins, and let soak. In another bowl, whisk together flour, baking powder, and salt.
  • With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of heavy cream, and beating until combined after each. Mix in raisin mixture and coconut.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes. Transfer tins to wire racks to cool 20 minutes. Run a small offset spatula or knife around edges; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
  • To serve, set cupcakes on dessert plates, and spoon glaze over each. Alternatively, finish by placing cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.
  • Heat sugar and the water in a heavy saucepan over medium, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring, and cook until syrup comes to a boil, washing down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to boil, gently swirling occasionally to color evenly, until mixture is medium amber. Remove from heat. Carefully stir in rum and cream (the mixture will spatter) with a wooden spoon until smooth. Let cool, stirring occasionally, until thickened, about 5 to 10 minutes.

RUM AND RAISIN CUPCAKES



Rum and Raisin Cupcakes image

Make and share this Rum and Raisin Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 50m

Yield 1 1/2 dozen cupcakes

Number Of Ingredients 9

1/2 cup raisins
3 tablespoons dark rum
1 cup sweet butter, softened
1 cup superfine sugar
2 cups self-rising flour
1 teaspoon baking powder
4 eggs
5 tablespoons dark rum
2 tablespoons unpacked light brown sugar

Steps:

  • Soak raisins in rum for 2-3 hours or overnight to soften them; drain.
  • Preheat oven to 350°; place 18 paper baking cups in muffin pans.
  • In a large bowl, combine all the cupcake ingredients (butter through eggs) and beat with an electric mixer until smooth and pale, about 2-3 minutes.
  • Stir in raisins; spoon batter into cups; bake for about 20 minutes.
  • While the cupcakes are in the oven, combine the syrup ingredients in a saucepan; over low heat, dissolve the sugar in the rum.
  • Simmer 5 minutes, then remove from heat.
  • Remove pan from oven; with a toothpick, prick 5 holes in each cupcake and pour the warm syrup over them.
  • Then remove the cupcakes and cool on a rack.

Nutrition Facts : Calories 4160.6, Fat 206.8, SaturatedFat 123.2, Cholesterol 1334, Sodium 3862.9, Carbohydrate 472.6, Fiber 9.4, Sugar 271.5, Protein 54

RUM CUPCAKES WITH COCONUT FROSTING



Rum Cupcakes with Coconut Frosting image

Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.

Provided by Sarah Caron

Categories     Dessert

Time 1h25m

Yield 18

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup dark rum
1/4 cup water
1/2 cup canola oil
3 eggs
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 tablespoons milk
1 teaspoon dark rum
1/4 cup coconut, toasted, if desired

Steps:

  • Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
  • In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
  • In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
  • Frost cooled cupcakes. Sprinkle tops with coconut.

Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g

RAISIN CUPCAKES



Raisin Cupcakes image

These cupcakes are so moist and delicious, perfect with coffee and to guests, I like the adult rum version but orange juice will work fine also :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup dark raisin
1/3 cup rum or 1/3 cup orange juice
2 cups flour
2 teaspoons baking powder
1/4 teaspoon cinnamon
1/2 cup butter, softened
1 cup sugar
3 large eggs
1 teaspoon vanilla
3/4 cup half-and-half or 3/4 cup milk

Steps:

  • Set oven to 325 degrees F.
  • Line 16 standard-size muffin cups.
  • In a saucepan, bring raisins and rum just to a simmer over medium heat; remove from heat.
  • In a small bowl combine the flour with baking powder and cinnamon.
  • In another bowl beat together butter and sugar until light and fluffy.
  • Add eggs and vanilla, beat well.
  • Alternately stir in flour mixture and milk into butter mixture beginning and ending with flour mixture.
  • Drain raisins and discard soaking liquid, then stir raisins into batter.
  • Spoon batter into prepared muffin pan filling three-quarters full.
  • Bake cupcakes about 20 minutes or until lightly browned and cupcakes test done.
  • Cool then transfer to a rack.

BIG MAN BAKES RUM RAISIN CUPCAKE



Big Man Bakes Rum Raisin Cupcake image

Provided by Food Network

Time 57m

Yield about 96 mini cupcakes

Number Of Ingredients 20

1 1/2 cups raisins
2 teaspoons baking soda
1 1/2 cups boiling water
2 1/4 cups sifted all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter
1 1/2 cups sugar
2 eggs
2 egg yolks
1 1/2 teaspoons lemon juice
2 teaspoons vanilla extract
Secret amount rum flavoring
Secret amount rum
Vanilla Buttercream Frosting, recipe follows
2 sticks (8 ounces) unsalted butter
1 teaspoon vanilla extract
Dash salt
4 cups powdered sugar
Heavy whipping cream

Steps:

  • Preheat the oven to 350 degrees F. Line 4 mini cupcake pans with 96 cupcake liners.
  • Chop the raisins and place in a bowl. Add the baking soda, and then stir in the boiling water. Let stand for 30 minutes.
  • Add the flour, cinnamon, and salt to a bowl. Cream the butter in a large bowl with an electric mixer on medium speed. Gradually add the sugar, mixing until light and fluffy. Add the eggs and egg yolks, 1 at a time, mixing after each addition, and beat until light and fluffy. Add the lemon juice, vanilla extract, rum flavoring, and rum. Add the flour mixture alternating with the raisin mixture, beginning and ending with the flour mixture. Pour into the cupcake liners and bake until light brown on top, 12 to 13 minutes. Cool before frosting.
  • Cream the butter in a large bowl with an electric mixer on medium speed. Add the vanilla and salt. Alternate adding the powdered sugar with the cream, a teaspoon at a time, until the desired consistency is reached.

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