We serve our dear guests a delicious homemade raisin cupcake with a cup of freshly brewed tea. It’s so easy to prepare that even if guests are almost on the doorstep, you can be sure that you will definitely have time. For some reason, this particular cake has taken root in our family, either because of its simplicity and quick preparation, or because of the always successful result... that’s for sure, there hasn’t even been a single time when something went wrong – always loose, moderately sweet, perfect for my taste.

So, let's take everything exactly according to the list and quickly prepare a delicious cupcake with raisins in the oven.

We take the butter out of the cold the day before, preferably in the evening if you bake in the morning. Place the butter in a deep container and add sugar and vanillin. We arm ourselves with a mixer - beat the ingredients for about 15-20 seconds.

We beat in three fresh chicken eggs, it is better to take homemade eggs. And again we work with the mixer - beat for a few more seconds.

We wash and dry the raisins in advance, pour them into a container with our dough. Mix.

Now add most of the flour, baking powder and salt. Knead the dough with a mixer; when it becomes difficult to work, turn off and remove the mixer, add the remaining flour, mix with a spatula/spoon. The dough turns out very thick.

That’s all, all that’s left is to put the raisin cupcake in the oven, but before that, transfer the dough into an oiled pan, moisten the handle of a spoon with cold water, and make a deep “cut” in the center (so that the cupcake breaks in the right place). Bake at 170 degrees for one and a half hours.

Today I baked delicious raisin muffins in silicone molds. “My” recipe for these cupcakes was selected and polished by practice for quite a long time. The fact is that I don’t like tight “rubbery” dough. In my opinion, delicious muffins should be soft, porous, tender, and airy. And with raisin muffins, the same rule of success works for me.

The same thing with baking requires precise adherence to the proportions of ingredients. A step to the right is a step to the left, and baking success is no longer so 100% likely :) A good scale in the kitchen is a great thing! Naturally, this does not apply to all recipes in general, but some dishes, especially baked goods, require more precision.

With this the tedious lecture is over, let’s move on directly to the recipe for muffins with raisins.

To bake delicious raisin muffins in molds, we will need:

• 250 g flour
• 130-150 g raisins
• 150 g sugar (slightly half glass)
• 150 g butter
• 3 eggs
• 2 tbsp. spoons of cognac
• a pinch of salt
• 1 hour spoon with baking powder top
• vanillin packet

Cupcakes with raisins in molds, recipe:

1. Wash the raisins, pour boiling water for 10 minutes, then drain the water, squeeze out the raisins (without fanaticism) and pour cognac over them.
2. Beat the eggs thoroughly with the sugar so that the sugar dissolves as best as possible.
3. Add soft butter, salt, flour mixed with vanillin and baking powder in a separate container, knead the dough with a fork or mixer, it turns out viscous, thick, with a characteristic “cupcake” consistency.
4. Pour raisins and cognac liquid into the dough and mix thoroughly so that the raisins are distributed evenly.
5. Place the muffin dough in greased molds (I have silicone ones, the cell diameter is about 6-7 cm), filling them three-quarters full. There is no need to particularly level the top and knead the dough to fill the voids on the sides inside the molds - under the influence of heat, the dough itself will first melt and distribute as it should, and only then it will set and begin to rise well.
6. Place the cupcakes in a hot (180 degrees) oven and wait 25-30 minutes. You shouldn't often open the oven and stare at the baking process - the cupcakes may settle. At least for the first 20 minutes, refrain from being curious, unless your muffin tins are too small - then, I suspect, the muffins will be ready faster. In general, use logic and be reasonable :)

That's it, delicious muffins with raisins in molds are ready. From the specified amount of products I get 8 large cupcakes, in volume this is equivalent to a good good sponge cake.

Unfortunately, I can’t tell you how many days these cupcakes remain soft - the household cheerfully kneads them within one evening. I’m just afraid to mix a larger amount, since my family has a tendency to eat something tasty until it’s gone. Of the heaps of homemade baking options, raisin muffins in tins turn out especially well for me, so the speed of their absorption is frightening.

In principle, I bake something almost every evening, so I don’t see the point in kneading a lot of dough - I almost always make such an amount that everything fits on a baking sheet at once and is baked in one go. The exception is dough, which can be frozen, for example, from or yeast pies (then I immediately prepare a double dose and throw half of it in the freezer).

Good luck to you in the kitchen and in life.

Sincerely , Maria Nosova .

Calories: Not specified
Cooking time: Not indicated

It is important for every family that the house is cozy, comfortable and smells of home-baked goods. To maintain such a pleasant atmosphere, I often bake all sorts of desserts. My family loves cupcakes, but there is one secret. I add raisins to them so these little treats are just magical. And I use colored silicone molds: it’s convenient to bake small cupcakes in them, and the baked goods turn out shaped and beautiful. Raisin muffins in silicone molds are easy to prepare, as you will see from my recipe with step-by-step photos. Actually, such molds can be used for any.




- 230-250 grams of wheat flour;
- 100 grams of butter;
- 100 grams of raisins;
- 2 eggs;
- 1 pinch of salt;
- 150 grams of granulated sugar;
- 1.5 tsp. l. baking powder for dough;
- ½ teaspoon l. vanillin.

Recipe with photos step by step:

To knead the dough thoroughly, I take a deeper bowl. I beat a couple of eggs in there, and add granulated sugar to them. I stir with a spoon or whisk.




To better combine with the dough, I melt the butter, cool it, and then pour the liquid butter into the dough. I stir the resulting mass.




I add all the flour, a little salt and slowly start stirring so that the flour does not end up on the table or floor. You can't rush with flour. I also add all the baking powder with the flour for fluffiness and vanilla for flavor.




I put all the raisins into the dough, which I washed in advance and dried with napkins.






Pour the cake batter into silicone molds, lightly greased. The dough is poured with a regular spoon, it is not thick, so pouring it will be very easy. I really like this dough, since the main work is done by a spoon or whisk, so my hands always remain clean, which is very convenient and pleasant. The kitchen as a whole remains clean, there is no need to knead the dough on the table and get everything dirty. So, the molds are filled with dough, and I fill them halfway. The baking powder will cause the cupcakes to rise as they bake.




I bake the cupcakes for 25 minutes. My oven is set to 180°. The cupcakes rise and rise quickly and then bake. I take the molds out of the oven. Let the cupcakes cool.




I easily take out all the cupcakes and serve them to the table.




Bon Appetite!
Please also pay attention to the recipe

Calories: Not specified
Cooking time: Not indicated

Cupcake with raisins: recipe with photos step by step, simple recipe

Fragrant and tender cupcake with raisins. The recipe with photos will show you step by step how to prepare it. A simple recipe will definitely interest those housewives who value warmth and comfort in the family. Such pastries are universal, they can be served at the holiday table, at a family Sunday lunch for dessert, at a morning breakfast before work, and even take them with you on a picnic. And at a children's party, such a cupcake with raisins is simply irreplaceable, since it is easy to prepare and the cost of food for it is not financially expensive. It takes little time and ingredients to prepare it, but you get great pleasure.

To prepare the cake you will need:
- flour – 250g;
- dark raisins – 150 gr.;
- butter – 165 gr.;
- sugar – 165 gr.;
- vanilla sugar – 1.5 tsp;
- baking powder – 1 tsp. without slide;
- eggs – 3 pcs.

How to cook with photos step by step

In a deep bowl of at least 2 liters, using a hand or electric mixer, beat soft butter, sugar and eggs. To begin with, it is best to beat the butter and sugar well, grind until smooth, and then add the eggs. If the eggs are homemade, and they, as usual, have bright orange yolks, then the dough in the raisin cupcake after baking turns out to be a beautiful yellow color.




Add vanilla sugar to the well-mixed mass; I add about 1 to 1.5 sachets. Then the cake gets a rich vanilla smell and taste. I do not recommend using pure vanilla, it gives off some bitterness. As a last resort, only on the tip of a knife. But vanilla will not convey the real taste of this delicacy, as sugar will, it will only give a more intense vanilla smell.




Pour boiling water over the raisins, let them stand for at least 5 minutes until they open, then place them in a colander and rinse with running water. Then dry with a towel.






Add raisins to the dough. Many people complain that raisins settle in baked goods. It won't settle in this simple cake if you add it dry. But if you're still worried, just roll it in flour. Raisins enrich the cupcake with vitamins and microelements that the body needs, so drinking tea with a cupcake with raisins is not only pleasant, but also very healthy.
You can go even further and add it to the dough.




Sift the flour and add it to the dough along with baking powder. The dough itself will be heavy, besides there are raisins and an additive such as baking powder or slaked soda with vinegar is simply necessary to make it easier for the cake with raisins to rise.




Knead the dough, kneading it well with a spoon so that the raisins are evenly distributed.






Simply grease the mold you have checked with oil; if the mold is new, then cover it with paper. I suggest baking this cake in a “Bread pan”, which is a simple rectangular loaf pan that is slightly flared towards the top. Cupcakes of this shape look very beautiful and aesthetically pleasing. But if you don’t have such a form, you can use the one that is most familiar to you. This will not affect the quality and taste of the raisin cupcake. We move the dough into the mold and put it in the oven, preheated to 170 degrees.




The cake is baked from one hour to one and a half hours. It should fry well and crack in the middle. In order for it to crack in the designated place, you can use a knife or spoon to make a furrow right in the middle. The most delicate crumb inside is covered with a crispy, aromatic crust. The real pleasure lies in this humble dessert. Children especially like this simple cupcake with raisins; when you cut a piece, you want to eat it quickly.



Let the cake cool completely and sprinkle it with powder, sparingly. This cake has one more advantage: it does not go stale for a long time.




Although, in fairness, it must be said that it does not stay on the hostess’s table for long - it is very tasty and aromatic, so it is eaten quickly and with great pleasure. Bon appetit and delicious recipes.
Let us remind you that last time we baked

Cupcakes with raisins are sold in any pastry department. Fragrant and soft, you just want to take a bite, or even better, eat one cupcake in its entirety.. or two. Don't waste your money, it's much cheaper to make your own cupcakes. Cheaper, and most importantly – tastier. Convince yourself that homemade raisin muffins turn out not only tasty, but also soft, with a tight, tasty dough.

Cupcakes with raisins - preparing food and utensils

If you decide to make muffins with raisins, there are several options for preparing the dough. The most delicious, but not at all dietary, cupcakes will be made with butter. If you are on duty, replace butter with sunflower oil. If you have a multicooker, then you can knead the dough without oil at all, using sour kefir or milk.

Raisins also need special preparation. If you put raisins in a cupcake in the form in which you purchased them at the store, you will ruin the baked goods. Before preparing the muffins, pour boiling water over the raisins for 15 minutes, and then rinse them under running water. The fact is that dried fruits are treated with a special mixture before sale, so that the dried berries look as attractive as possible on the counter, so if you do not wash them thoroughly, there is a chance of poisoning. This preparation technology applies not only to raisins, but to all dried fruits in general.

Cupcakes with raisins are best prepared in silicone molds - this way they will bake perfectly, and taking them out afterwards is as easy as shelling pears.

Raisin muffin recipes:

Recipe 1: Butter raisin cake

Fresh butter added to muffin batter will make homemade cakes taste amazing. But don’t get carried away with this dish, especially in the late afternoon, as this delicacy is quite high in calories. Please note that fresh milk in the recipe can be replaced with sour milk.

Required ingredients:

• 120 gr. Sahara
• 3 pcs. eggs
• 220 ml. milk
• 200 gr. butter
• 120 gr. wheat flour
• 1 tsp soda
• 1 tsp lemon juice
• 50 gr. raisins

Cooking method:

1. Before preparing the dough, prepare the raisins and pour boiling water over them.
2. You need to preheat the oven by setting the temperature to 200 degrees.
3. Before kneading the dough, remove the butter from the refrigerator. The butter will mix with the egg, and therefore must be softened.
4. The flour needs to be sifted into a deep container in which you will knead the dough. Add sugar and salt to the flour.
5. Using a mixer or blender, mix the egg and butter. When you get a thick foam, pour the foam mixture into the flour.
6. Add kefir and soda, slaked with lemon juice, and raisins to the container. Mix all the ingredients into the dough until smooth, then pour the finished product into the mold and place in a heated cabinet. Bake the raisin cake for about 20-25 minutes at 180 degrees.

Recipe 2: Yogurt Raisin Muffins

To get a white, tender dough, use yogurt as one of the ingredients.

Required ingredients:

• 120 gr. butter
• 1 cup unsweetened natural yogurt
• 3 pcs. eggs
• 130 gr. sugar (or powdered sugar)
• 150 gr. wheat flour
• 60 grams of raisins
• 1 tsp soda
• 1/2 tsp. lemon juice
• Vanilla

Cooking method:

1. Before preparing the dough, cover the raisins for muffins with hot water and leave for 15 minutes.
2. Before adding butter to the dough, you need to remove it from the refrigerator so that the product melts a little. Combine butter and egg using a blender.
3. Combine flour, sugar and salt. Add egg foam and yogurt to dry ingredient mixture. Stir.
4. Quench the baking soda with lemon juice and add to the dough along with the raisins. The finished dough should have a uniform consistency.
5. Preheat the oven to 200 degrees.
6. Pour the batter into greased muffin tins and place in a hot oven for 20-25 minutes.

Recipe 3: Chocolate Raisin Cupcakes

Chocolate cupcakes also turn out very, very tasty. A few spoons of cocoa and a bar of chocolate can create a real culinary miracle - see for yourself.

Required ingredients:

• 1 glass of milk of any fat content
• 3 tons of eggs
• 5 tbsp. cocoa
• 160 gr. sugar (or powdered sugar)
• 220 gr. butter
• 160 gr. wheat flour
• Soda 1 tsp.
• ½ bar of dark chocolate
• Lemon juice 1 tsp. (for extinguishing soda)
• 80 gr. raisins

Cooking method:

1. Before preparing the dough, raisins for muffins should be soaked in hot water for at least 15 minutes.
2. In a deep container, mix butter, sugar and cocoa. Turn on the stove, put the mixture on the fire and stir until the first bubbles appear. Pour two thirds of the mixture into the dough and let it cool. The rest of the mixture will be used for glaze.
3. Beat the egg with salt until thick foam forms.
4. Mix flour, egg foam, add chocolate mass and knead until you get a homogeneous dough.
5. Pour milk into the dough and stir.
6. Add soda slaked with lemon juice to the dough.
7. Drain the water from the raisins. Grind the chocolate into fine crumbs. Add these ingredients to the dough.
8. Pour the dough into molds greased with vegetable oil and place in a hot oven for half an hour.
9. Brush the finished cupcakes with chocolate glaze while they are hot. You can serve them immediately, or you can let them cool.

Recipe 4: Raisin muffins with sunflower oil

Prepare delicious muffins with raisins, but not with traditional butter, but with vegetable oil. This recipe is good, firstly, because it can be used during fasting, and secondly, the cupcakes will turn out fluffy.

Required ingredients:

• 1 cup sugar
• Soda - 1 tsp.
• 1/2 tsp. lemon juice (to extinguish soda)
• 4/5 cup sunflower oil
• 3 pcs. chicken eggs
• 130 grams of wheat flour
• 70 gr. walnut
• 120 gr. raisins
• 220 cup kefir

Cooking method:

1. First pour boiling water over the raisins.
2. Mix dry ingredients. To do this, sift the flour through a sieve into a deep container, add sugar and salt to it, mix well.
3. Using a mixer, combine the chicken egg and salt into a thick foam. When you get a thick foam, pour the mixture into the flour and add kefir and soda slaked with vinegar.
4. Mix the ingredients, gradually pouring sunflower oil into the dough.
5. Grind the walnuts using a blender or rolling pin. Add raisins and nuts to the dough.
6. Pour the batter into the muffin tins, which must first be greased. Bake the raisin muffins for about 20-25 minutes.

1. In addition to raisins, you can add chopped dried apricots and chopped prunes, as well as various types of nuts to the muffins.
2. You can make muffins instead of regular raisin cupcakes. By and large, the same ingredients are needed, but the same amount of flour that is needed to make muffins, eggs, sugar and butter is used three times less! For this reason, raisin muffins can be consumed without fear for your figure.
3. Cupcakes with raisins will taste better if you take the time to separate the whites from the yolks and mix them with sugar.
4. A warm cake is “afraid” of loud sounds and vibrations, falls off and loses its attractive appearance. Therefore, when you take out baked goods, be careful.
5. The most delicious raisins for muffins are sweet and sour. Dried fruits made from sultanas are not suitable. In fact, raisins should be soaked not for 15 minutes, but according to the principle “the longer, the better.” You can soak the raisins overnight, believe me, it will make them even better.