Hot Cross Bun Cupcake

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serves 12 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


  • 170g Icing Sugar
  • 80g Butter - Room Temperature
  • 1/4 Teaspoon Vanilla Extract
  • 1 Tablespoon Milk


  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.