Monday, 23 March 2015

hot cross bun cupcakes


Listen up.

I think I've found the fluffiest, softest cupcake recipe ever.

No, wait.

Let me rephrase that.

I have found the fluffiest, softest, tastiest cupcake recipe ever.

These hot cross bun cupcakes are simply delicious. They're super light, fluffy, moist, airy... (I think you get the idea) and flavoursome. The combination of mixed spice, orange zest, juicy raisins and sweet packed brown sugar will give your tastebuds a party to remember.

Hot Cross Bun Cupcakes
Makes 13-14 large cupcakes

1 tbsp vinegar
100ml whole milk
175g butter, melted
1 1/2 cups self-raising flour
½ tsp baking powder
175g packed brown sugar
2 tsp mixed spice
100g almond meal
3 eggs, beaten,
zest ¾ orange
100g raisins
1 medium apple, grated
1 tbsp apricot jam, warmed with a splash of water

Spiced Buttercream

zest ¼ orange
25g cream cheese
100g icing sugar
15g butter, softened
¼ tsp mixed spice

Combine the vinegar and milk in a large jug, and set aside for 5 mins. Meanwhile, preheat oven to 180C and line a 12-hole muffin tin with paper liners.
Combine the flour, baking powder, sugar, spice and almonds into a large bowl. Beat the eggs, zest and melted butter into the thickened milk. Pour this into the dry ingredients, then beat with a whisk until even. Stir in the raisins and apple, mixing until just combined. Scoop mixture into the paper liners (I filled mine 3/4) then bake for 18-20 mins until golden and well risen. Cool for 10 mins in the tin, then remove to a rack.
While the cupcakes are still slightly warm, brush the tops with the apricot jam. For the spiced buttercream, beat everything together until creamy and pale. Place buttercream into a snaplock bag, snip off one corner and pipe cross across the cold cupcakes.


  • The apricot glaze part is optional. I forgot all about it and my cupcakes still turned out amazing.
  • These cupcakes are incredibly soft, fluffy and light. Most definitely the softest I've ever eaten! I have no doubt they'd make an excellent dessert too: simply serve warm with icecream or custard.
  • These are definitely not just for Easter time! Double the buttercream recipe and ice the cupcakes as you would normal cupcakes for a year-round treat.
  • These cupcakes are best eaten fresh, on the day they're made. Day-old cupcakes can be brought back to their former glory by microwaving them for 10 seconds.
  • Recipe adapted from

1 comment :

  1. YUM! I adapted these to be gluten free and they worked very well...thanks for the recipe :-)
    I followed the recipe except for the following changes: 1 & 1/4 C Healtheries Gluten Free Baking Mix instead of normal flour, omitted baking powder altogether, I cooked the sultanas in 1/4 C of fruit juice in microwave before adding to mix, and used cooked tinned apple (1/2 can) instead of grated fresh apple. Not sure if you can get that flour mix in Australia but I buy it here in NZ and find it great for this sort of thing.
    They turned out perfectly! Happy Easter :-)