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Hot Cross Bun Cupcake

March 20, 2019 By Dane McGregor Leave a Comment

Easter comes with its own special flavours and traditions. For many, the hot cross bun is both symbolism as well as a delicious fruit spiced rolls. For what ever it means to you, we can all agree that nothing can beat a warm hot cross bun with butter.

However, not everyone is able to make their own rolls at home and often end up being them from supermarkets or bakeries. If you’re more of a cupcake person, or appreciate the delicious flavours of a hot cross bun with a twist, then this recipe will be right up your alley.

Combining these traditional flavours, there are many variations on the market today. Some people like no fruit, some enjoy more zest or spice. So feel free to experiment with this recipe and sneak in some orange peel, add a bit more mixed spice or swap out the currents for chocolate chips. The personal variations or preferences could be endless. Start with this base recipe to create a delicious soft hot cross bun inspired cupcake and take the time to enjoy what Easter means to you.

Print
Hot Cross Bun Cupcake
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 
Serves: 12 Cupcakes
Ingredients
Cupcakes
  • 130g Self Raising Flour
  • 1/8 Teaspoon Baking Soda
  • 100g Caster Sugar
  • 25g Brown Sugar
  • 1/2 Teaspoon Cinnamon
  • 1/2 Teaspoon Mixed Spice
  • 30g Currants
  • 100ml Orange Juice
  • 140g Butter
  • 2 Eggs
  • 1 1/2 Tablespoon Milk
Buttercream
  • 170g Icing Sugar
  • 80g Butter – Room Temperature
  • 1/4 Teaspoon Vanilla Extract
  • 1 Tablespoon Milk
Instructions
  1. Firstly we want those currents to soak up some orange juice. So add currents and orange juice to a small bowl and allow to sit for about 30-45 minutes. Drain a set aside.

  2. Flick oven onto 180°C bake or 170°C Fan bake.

  3. For the cupcakes, sift together all the dry ingredients in to a free-stand mixer and then fold through the currents.

  4. Add the eggs and butter and beat for 1 minute. Lower the speed and add the milk below given one last blast.

  5. Fill paper cases about two-thirds full and bake for about 15-20 minutes or until cake springs back when touched. Remove from oven and allow to cool completely.

  6. For the buttercream, beat butter in a free-standing mixer for 5 minutes, scraping sides down occasionally.

  7. Sift icing sugar and add to the butter in two stages, beating for another 3 minutes between additions. On a slow speed add the milk then turn mixer speed back up for another 5 minutes.

  8. Once the cupcakes are cool, pipe a thin cross over top of the cupcakes, serve and enjoy this easter cupcake treat.

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

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Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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