Hot cross bun cupcakes

Hot cross bun cupcakes

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(7 ratings)

By

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Cooking time

Prep: 20 mins Cook: 20 mins

Skill level

Easy

Servings

Makes 12

These cakes have all the fruit and spice of the traditional bun but are quicker to make.Finish with spiced cream cheese frosting crosses

Nutrition and extra info

Nutrition info

Nutrition per cupcake

kcalories
360
protein
6g
carbs
36g
fat
22g
saturates
11g
fibre
1g
sugar
26g
salt
0.4g

Ingredients

  • 1 tbsp lemon juice
  • 100ml whole milk
  • 175g unsalted butter
  • 175g self-raising flour
  • ½ tsp baking powder
  • 175g light soft brown sugar
  • 2 tsp mixed spice
  • 100g ground almonds
  • 3 large eggs, beaten, at room temperature
  • zest ¾ orange
  • 100g raisins, sultanas or a mix of both
  • 1 medium eating apple, peeled then grated
  • 1 tbsp apricot jam, warmed with a splash of water

For the spiced buttercream

  • zest ¼ orange
  • 50g full-fat cream cheese
  • 50g icing sugar
  • 25g butter, softened
  • ¼ tsp mixed spice

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Method

  1. Combine the lemon juice and milk in a large jug, and set aside for 5 mins. Meanwhile, heat oven to 180C/160C fan/gas 4 and melt the butter in a saucepan. Use a little of the butter to grease a 12-hole muffin tin.
  2. Put the flour, baking powder, sugar, spice, almonds and a pinch of salt into a large bowl, then sift through it with your fingers to squash any lumps of sugar. Beat the eggs, zest and melted butter into the thickened milk. Pour this into the dry ingredients, then beat with a balloon whisk until even. Stir in the dried fruit and apple, scoop mix into the tin (the holes will be full; see tip below), then bake for 18-20 mins until golden and well risen. Cool for 10 mins in the tin, then remove to a rack.
  3. When the buns are cold, cut a cross from the top of each one using a serrated knife, then brush the tops with the apricot jam. For the spiced buttercream, beat everything together until creamy and pale. Pipe the buttercream into the crosses. Alternatively, simply glaze the buns and pipe crosses across the tops.

Recipe from Good Food magazine, December 2013

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Comments

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cakeyshoes's picture
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These were utterly delicious. I did mine in paper cases in smaller bun tins rather than big muffin tins and the recipe made exactly 24. I didn't do the apricot glaze (only because I forgot) and used buttercream crosses flavoured with on top. They were a big hit, will definitely make again.

moon22raker's picture
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These were amazing - but I never did the apricot jam glaze, and instead of piping a cross with the buttercream, I just spread a little over the top (and left out the mixed spice). One warning - just because the packet of ground almonds says it should contain 100 g, it didn't - it had a lot more, so weigh it just in case.

mummytot's picture
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Totally yummy a very big hit in our house!

fruitcake44's picture
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If you like Hot Cross Buns you'll love these! Delicious and moist cakes with a hint of spice. I didn't bother with the apricot jam glaze or with the cream cheese in the frosting, I simply flavoured my buttercream with a bit of the orange zest and a dash of the juice to soften and they tasted devine. Went down a storm at work with lots of people asking for the recipe.

Mich2602's picture

Nice and easy. Icing a bit thin so needed to add a lot more icing sugar. Overall worth making

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