Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 cup granulated sugar (or brown sugar)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice (or pumpkin pie spice)
- 2 large eggs (or flaxseed meal or applesauce for vegan)
- ½ cup whole milk (or almond milk)
- 1 cup candied fruit (raisins, currants, etc.)
- 1 tsp vanilla extract (or almond extract)
- 1 cup powdered sugar (for glaze)
- 2 tbsp milk (for glaze)
Instructions
- Preheat your oven to 350°F (175°C).
- Line your muffin tin with cupcake liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and spices.
- In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients, alternating with milk. Mix until just combined.
- Fold in the candied fruit until evenly distributed.
- Spoon the batter into liners, filling each two-thirds full, and bake for 18-20 minutes.
- Allow to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
- To make the glaze, mix powdered sugar with milk and vanilla until pourable.
- Once cupcakes are cool, drizzle with glaze and serve.
Notes
Allow cupcakes to cool completely before glazing to prevent melting. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian