These fruit cupcakes with spiced vanilla buttercream have a hint of festive additions like raisins, currents and warming spices. They are so light and fluffy with creamy smooth vanilla buttercream and a dash of cinnamon and allspice.

You could call these Christmas cupcakes, but they are perfect for Fall or any time of year really. I have adapted my best-ever vanilla cupcake vanilla buttercream recipe and added currents and raisins, but not too many. They can’t be compared to a fruit cake as such.

I was tempted to soak the raisins and currents in brandy for a day or three. I found that brandy (or rum) gets totally absorbed into the fruit if you soak it over time. I did this with my rum raisin ice cream which took it to another level. The brandy-soaked raisins and currents would add a delicious boozy edge to these fruit cupcakes.

Cinnamon frosting (icing) is really a delicious treat and the perfect topping for these cupcakes. make sure you whip it until very fluffy.

To decorate these cupcakes I dusted the platter with icing sugar and sprinkled them with silver balls and added a star anise pod. A dusting of edible glitter would have been really festive too.

Fruit cupcakes with spiced vanilla buttercream decorated with silver balls and star anise pods.

Can you freeze cupcakes?

Since I had a cupcake business back in 2008 – 2010 I often get asked about freezing cupcakes. They freeze easily and defrost without changing the integrity of the cupcake.

Simply ice (frost) the cupcakes with buttercream and then place them in a container with a lid and freeze.

When you want to deforest them, take them out and allow them to come to room temperature and they will be as fresh as when you freeze them.

When I have been in a big hurry to eat ta cupcake, I will microwave it on defrost for a few seconds to get it to thawed. The buttercream does tend to start melting a little so be warned.

I prefer not to freeze cupcake decorations and rather decorate after they have been thawed.

The best light and fluffy fruit cupcakes with spiced vanilla buttercream

More cupcake recipes you might like:

Lemon pistachio cupcakes with honey meringue frosting

The best red velvet cupcakes

Red velvet chocolate cupcakes with beetroot

Cupcakes with raisins and currents and spiced vanilla buttercream recipe

A cut open fruit cupcake with spiced vanilla buttercream

Recipe – makes 24 cupcakes

Prep Time:20

Cook Time:22

Ingredients

Cupcakes:

3/4 cup / 125gms flame raisins
½ cup / 75gms currants
220 gms butter at room temperature
2 cups / 400gms sugar
4 large free-range eggs
1 tsp vanilla extract
1 tsp cinnamon
½ tsp all spice
3 cups cake flour / 360gms
2 tsp baking powder
1 cup milk

Spiced vanilla buttercream:

5.5 cups icing sugar
270 gms butter
60 ml /1/4 cup milk
2 tsp vanilla extract
3/4 tsp cinnamon
¼ tsp ground all spice

Instructions

Preheat the oven to 180C/350F and line 2x 12-holed muffin tins with paper liners.
Pour boiling hot water over the raisins and currents and allow to soak for 5 minutes drain and set aside to cool.
In a bowl of a stand mixer with the whisk attachment, cream the butter and sugar until pale and fluffy, about 5 minutes. Add the vanilla extract and spices.
Add each egg one at a time, ensuring it is well mixed before adding the next one. Scrape down the bowl.
With the mixer on low, add the milk and flour in three parts until well incorporated. Be careful not to overmix.
Add the drained, cooled fruit and briefly mix until just combined. Scrape down the bowl.
Using an ice cream scoop, evenly measure out the batter into the lined muffin tins and bake for 20-22 minutes until golden brown and springy to the touch.
Remove from the pan and cool on a rack.
Once the cupcake are cool, make the buttercream icing.
Place all the icing ingredients into a bowl and mix on medium to high for a few minutes until it becomes light and fluffy.
Scoop the icing into a piping bag fitted with a star nozzle and decorate your cupcakes as you like.