Hot cross bun cupcakes

Hot cross bun cupcakes

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(8 ratings)

Prep: 20 mins Cook: 20 mins

Easy

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: per cupcake

  • kcal360
  • fat22g
  • saturates11g
  • carbs36g
  • sugars26g
  • fibre1g
  • protein6g
  • salt0.4g
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Ingredients

  • 1 tbsp lemon juice
  • 100ml whole milk
  • 175g unsalted butter
  • 175g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 175g light soft brown sugar
  • 2 tsp mixed spice
  • 100g ground almond
  • 3 large eggs, beaten, at room temperature
  • zest ¾ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g raisin, sultanas or a mix of both
  • 1 medium eating apple, peeled then grated
    Apples

    Apple

    ap-pel

    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 1 tbsp apricot jam, warmed with a splash of water

For the spiced buttercream

  • zest ¼ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 50g full-fat cream cheese
  • 50g icing sugar
  • 25g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ¼ tsp mixed spice

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.

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Comments, questions and tips

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alvinareview
21st May, 2017
Essy to make a cupcake. Additionally, these toppers are made using hard sugar which makes it easy for them to be eaten.
katies286
7th Mar, 2015
5.05
These cakes are delicious! I followed the recipe exactly and the sponge is lovely and moist with a hint of spice, and they're really easy to make. I found my icing was a little thin again, but adding a little more icing sugar thickens it nicely. Will definitely make again!
cakeyshoes
22nd Apr, 2014
5.05
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
17th Apr, 2014
5.05
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
11th Apr, 2014
5.05
Totally yummy a very big hit in our house!
fruitcake44
11th Apr, 2014
5.05
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
23rd Feb, 2014
Nice and easy. Icing a bit thin so needed to add a lot more icing sugar. Overall worth making
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esme1576
18th Apr, 2014
3.8
I swapped the currants for chopped apricots as my LO doesn't like currants or raisins... worked a treat :)