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THESE moist spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota
Nutritional Facts 1 serving (1 each) equals 357 calories, 12 g fat (4 g saturated fat), 25 mg cholesterol, 257 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Spice Cupcakes in Reminisce May/June 1998, p49
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Reviewed on Jan. 19, 2013 by JessAnderson
You do add the water with the raisins. It turned out great!
Reviewed on Dec. 03, 2012 by Maiden Faire
I haven't tried this recipe yet; however to address the raisin water issue, this is how I perceive the instructions:The recipe gives you a specific amount of water to use when boiling the raisins. It also states not to drain the raisins instead of instructing one to reserve the raisin water. Based on this information, it can be concluded that when the recipe states to add the raisins, this would include the water as well. Otherwise the instructions would state to drain. Once I make the recipe, should I come across difficulties using this thought process I will correct my review.
I haven't tried this recipe yet; however to address the raisin water issue, this is how I perceive the instructions:
The recipe gives you a specific amount of water to use when boiling the raisins. It also states not to drain the raisins instead of instructing one to reserve the raisin water. Based on this information, it can be concluded that when the recipe states to add the raisins, this would include the water as well. Otherwise the instructions would state to drain. Once I make the recipe, should I come across difficulties using this thought process I will correct my review.
Reviewed on Aug. 23, 2012 by gretcheepoo
These were a big hit with my husband and the ladies I work with. I decorated them differently for a project I made, but they came out great with minimal frosting on them. Couple things: (1) Be prepared to frost the cupcakes fairly soon after you are done making the frosting. It gets hard and you'll have to reheat it if you let it set too long. (2) The recipe never specifies that you are supposed to add the raisin water into the batter. I'm not a first time baker and I found it a little confusing that you would save the water and not add them to the batter. (Recipe states: Stir in raisins) Of course, after I mixed in the dry ingredients, I realized how dry it was, but I didn't know if I was supposed to add it all, or until the batter reached a certain consistency. Since baking can be very peculiar, and altering a tested recipe can often give you bad results, it should be noted in the recipe how the water is added to the batter.
Reviewed on Feb. 19, 2008 by LorrainePA
How can I adjust this recipe if I don't wnat to use raisins - do I still need the 2 cups of water? Thank You - LorrainePA
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