Golden Raisin Rum Cupcakes with Cinnamon Cream Cheese Frosting

Christmas Cupcake Murder

# Golden Raisin Rum Cakes

## Ingredients

Preheat oven to 350 degrees F., rack in the middle position.

* 1 cup golden raisins ***(regular raisins will work, too)***
* 1/4 cup dark rum ***(I used Bacardi rum) \*(see Hannah's 1st Note for options)***
* 1/4 cup pineapple juice ***(apple juice will also work just fine)***
* 4 large eggs
* 1/2 cup vegetable oil
* 1 cup ***(8 ounces by weight)*** sour cream
* 1 teaspoon ground cinnamon
* 1 box of spice cake mix, the kind that makes a 9-inch by 13-inch cake or a 2-layer cake ***(I used Duncan Hines)***
* 5.1-ounce package of DRY instant vanilla pudding and pie filling ***(I used Jell-O)***
* 12-ounce ***(by weight)*** bag of white chocolate or vanilla baking chips ***(11-ounce package will do, too---I used Nestle)***

## Directions

* Prepare your cupcake pans. You'll need two 12-cup cupcake or muffin pans lined with double cupcake papers.
* Place the cup of golden raisins in a 2-cup or larger, microwave-safe measuring bowl. ***(I used my Pyrex 2-cup measuring cup.)***
* Pour the quarter-cup of rum over the raisins.
* Pour the quarter-cup pineapple juice over the rum.
* Stir the raisins with the liquids.
* Place the measuring cup or bowl in the microwave and heat on HIGH for one minute. Open the microwave and stir the raisins and liquids again.
* Heat the raisins and liquids again on HIGH for 30 seconds.
* Let the measuring cup sit in the microwave for another minute.

* Using potholders or oven gloves, remove the measuring cup or bowl from the microwave and set it on a towel on the kitchen counter to cool.

* Crack the eggs into the bowl of an electric mixer. Mix them up on LOW speed until they are light and fluffy, and are a uniform color.
* Pour in the half-cup of vegetable oil and mix it in with the eggs on LOW speed. Continue to mix for one minute or until it is thoroughly mixed.
* Shut off the mixer and add the cup ***(8 ounces)*** of sour cream. Mix it in on LOW speed.
* Feel the measuring cup or bowl with the raisins and liquids. If they're not so hot they might cook the eggs, add this to your mixer bowl.
* Mix on LOW speed for one minute or until the raisins and liquids are thoroughly mixed in.

* When everything is well combined, shut off the mixer and open the box of DRY spice cake mix.
* Add HALF of the DRY cake mix to the mixer bowl but don't turn on the mixer quite yet.
* Sprinkle the teaspoon of ground cinnamon over the cake mix in the mixer bowl.
* Turn the mixer on LOW speed and mix for 2 to 3 minutes, or until everything is well combined.
* Shut off the mixer and sprinkle in the 2nd HALF of the DRY cake mix. Mix it in thoroughly on LOW speed.
* Shut off the mixer and scrape down the sides of the bowl with a rubber spatula.

* Open the package of instant vanilla pudding and pie filling and sprinkle in the contents. Mix it in on LOW speed.
* Shut off the mixer, scrape down the sides of the bowl again, and remove it from the mixer. Set it on the counter.
* If you have a food processor, put in the steel blade and pour in the white chocolate or vanilla baking chips. Process in an on-and-off motion to chop them in smaller pieces. ***(You can also do this with a knife on a cutting board if you don't have a food processor.)***
* Sprinkle the white chocolate or vanilla baking chips into your bowl and stir them in by hand with the rubber spatula.

**\*Hannah's 1st Note: If you don't want to use rum in this recipe, use whole milk or water with a teaspoon of rum extract mixed in for flavor. If you don't have and don't want to buy rum extract,** **use vanilla extract or even coconut extract.**

* Use the rubber spatula or a scooper to transfer the cake batter into the prepared cupcake pan. Fill them three-quarters full.
* Smooth the top of your cupcakes with the spatula and place them in the center of your preheated oven.
* Bake you Golden Raisin Rum Cupcakes at 350 degrees F. for 15 to 20 minutes.

* Before you take your cupcakes out of the oven, test it for doneness by inserting a cake tester, thin wooden skewer, or long toothpick into the middle of one of the cupcakes. If the tester comes out clean and with no cupcake batter sticking to it, your cupcakes are done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cupcakes for 5 minutes longer.
* Take your cupcakes out of the oven and set the pans on cold stovetop burners or wire racks. Let them cool in the pans until they cool to room temperature and then refrigerate them for 30 minutes before you frost them. ***(Overnight is fine too.)***

Frost your cupcakes with Cinnamon Cream Cheese Frosting.

**Yield:**  Approximately 18 to 24 cupcakes, depending on cupcake size.

**To Serve:** These cupcakes can be served at room temperature or chilled. They're very rich so be sure to accompany them with tall glasses of icy cold milk or cups of strong hot coffee.