Miriam B. Fox’s Prune Nut Cupcakes
📜 Collection: GC | ✍️ Attribution: Miriam B. Fox | 📂 Category: Desserts Discover a wonderfully moist and spiced old-fashioned cupcake recipe packed with cooked prunes, raisins, and walnuts. These tender treats are finished with a rich buttermilk batter.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 25 mins | None | 24-30 small cupcakes |
🔪 Key Equipment
- Small saucepan
- Cupcake pans
- Paper liners
- Large bowl
- Separate bowl
- Toothpick
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| ½ Cup | Margarine | or butter, softened |
| 1 ½ Cups | Sugar | None |
| 2 | Eggs | Large |
| 2 Cups | Flour | All-purpose |
| 1 tsp | Soda | Baking soda |
| 1 ½ tsps | Salt | None |
| 1 tsp | Cinnamon | None |
| 1 Cup | Buttermilk | None |
| 1 Cup | Prunes | Drained, chopped, cooked |
| ½ Cup | Raisins | None |
| ½ Cup | Walnuts | Chopped |
Instructions
Step 1: Prep and Prune Cook
- Preheat oven to 350°F. Line small cupcake pans with paper liners.
- If starting with dry prunes, cover them with water in a small saucepan, bring to a simmer, and cook for 10-15 minutes until tender. Drain well and chop.
Step 2: Mix the Batter
- In a large bowl, cream together the ½ cup margarine and 1 ½ cups sugar until light and fluffy.
- Beat in the 2 eggs, one at a time, until fully incorporated.
- In a separate bowl, sift or whisk together the 2 cups flour, 1 ½ tsps salt, 1 tsp cinnamon, and 1 tsp soda.
- Alternately add the dry ingredients and the 1 cup buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the 1 cup prunes, ½ cup raisins, and ½ cup walnuts until evenly distributed.
Step 3: Bake and Cool
- Fill the prepared cupcake liners with batter.
- Bake for 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and golden brown.
💡 Make-Ahead & Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
