Soft, golden and studded with plump raisins, these Queen Cakes are a nostalgic British bake you’ll want to make again and again.
Whether you remember these little fruit fairy cakes from childhood tea times or are discovering them for the first time, they’re a simple, timeless treat that’s perfect for any occasion.
Raisin cupcakes work well for bakers of all skills — they need just a few everyday ingredients and minimal fuss.
📖 Step by Step Recipe
Queen Cakes – Raisin Cupcake Recipe
Luke and Kay – Flawless Food
Quick and simple to make, they’re ideal for afternoon tea, snacks or parties — ready in about 40 minutes from start to finish.
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Equipment
Ingredients
- 130 g Butter or margarine – softened to room temperature
- 130 g Caster sugar
- 1 teaspoon Vanilla extract
- 2 large Eggs – weighing about 130g with shells for best results
- 130 g Self-raising flour
- 80 g Raisins
Instructions
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Take the butter out of the fridge ahead of time so it is soft at room temperature. Measure all ingredients and preheat the oven to 170°C fan / 190°C / 375°F / Gas Mark 5. Lightly rub a little butter into each hole to help the paper liners stay in place.
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Cream together 130g softened butter and 130g caster sugar until pale and fluffy — about 3–4 minutes with an electric mixer. If mixing by hand, beat well with a wooden spoon until light.
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Add 1 teaspoon vanilla extract, then add the 2 eggs one at a time, mixing well after each addition. To help prevent curdling, fold in a tablespoon of the measured flour with each egg.
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Sift 130g self-raising flour into the bowl and gently fold it in until just combined. Avoid overmixing to keep the sponge light.
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Reserve a few raisins to sprinkle on top, then fold the remaining 80g raisins evenly through the batter.
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Spoon the batter into the paper liners — a tablespoon to fill and a teaspoon to push the mix into place helps get even portions.
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If you have any leftover batter, distribute it evenly. Sprinkle the reserved raisins on top of each cupcake before baking.
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Bake in the preheated oven for about 20 minutes (170°C fan / 190°C / 375°F / Gas Mark 5) until golden.
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They are ready when golden brown. Test with a toothpick or cocktail stick — it should come out clean when fully baked.
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Transfer the cupcakes to a wire rack to cool completely before serving or decorating.
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Enjoy them plain, dusted with sugar, or decorate as you like.
Video
Nutrition
Queen Cake Variations
There are a few easy ways to adapt this Queen Cakes recipe to suit your taste.
Sultanas or Currants
Swap raisins for sultanas or currants for a slightly different flavour. A mix of chopped dried fruit also works well.
Mini or Large Version
Use mini tins and reduce baking time to about 12–15 minutes, or use larger muffin tins and increase baking time to around 25–30 minutes.
Citrus
Add lemon or orange zest instead of vanilla for a bright, fresh twist.
Decorating Ideas
These cakes are lovely plain, but you can dress them up if you like.
- Classic: Serve plain for a traditional, understated look.
- Icing sugar: Lightly dust with icing sugar for a simple finish.
- Demerara sugar: Sprinkle after baking for a crunchy, caramelised top.
- Glacé icing: Drizzle for a retro touch.
- Sprinkles or sweets: Add after glace icing for a fun kids’ treat.
Serving Suggestions
These Queen Cakes are ideal with a cup of tea or coffee, great in lunchboxes, or served as an after-school snack. Enjoy them warm straight from the oven for a nostalgic treat, or include them on an afternoon tea spread with scones and sandwiches.
History
Queen Cakes have been part of British baking since at least the 18th century. Traditionally made with currants or raisins, they were a popular teatime treat — small, dainty and often linked to genteel settings, which likely inspired the name.
Simple and nostalgic, these cupcakes bring to mind school bakes, family gatherings and traditional tea rooms.
Storage Advice
Store cooled cupcakes in an airtight container. They’re best within 3 days but can keep up to 5 days in a cool, dry place.
Freezing
Freeze undecorated cupcakes for up to 2 months. Wrap individually and thaw at room temperature before serving.
More Small Cake Recipes
Here are some of our favourite single-serve small cake recipes, perfect for cake sales and teatime.
- Chocolate Fairy Cakes
- Rock Cakes – Old Fashioned British Recipe
- Iced Buns with Sprinkles
- Chocolate Cornflake Cakes