Queen Cakes

A lovely light and fruity little cupcake, perfect for decorating or eating as is lightly dusted with icing sugar.

30 mins
Prep Time
Queen Cakes



  1. Preheat the oven to 190ºC. Put 12 paper cupcake cases into a standard 12-hole muffin tin.
  2. Cream the butter, vanilla essence and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  3. Sift the flour and baking powder together and fold gently into the creamed mixture with the sultanas. Lastly stir in the milk.
  4. Spoon the mixture into the paper cases and bake for 15 minutes or until the cakes spring back when lightly touched. Transfer to a wire rack to cool and then ice and decorate as you wish.

Add your review

Sinitta Tapatu

Love this recipe and so easy

Gael Mansfield

I tried this recipe to compare with the old Queen cake recipe I’ve used for years. What a huge taste difference. This recipe produced light and very tasty little cakes. I dusted them with icing sugar when cooled, So pleased I tried this version.


These are quick & easy to make. I always make a gluten free version & substitute the milk with almond milk. On the odd occasion i will sometimes substitute the vanilla essence for almond essence. Brings back memories of raiding my Grandmother's cake tin when she wasn't looking. She'd make them regularly along with rock cakes. They too, are another favorite.