Lane Cake Cupcakes
The legendary Lane Cake of Alabama transformed into elegant cupcakes. Tender white cake filled with a bourbon-soaked mixture of raisins, pecans, and coconut, crowned with billowy white frosting. A taste of Southern hospitality in every bite.
Equipment Needed
Instructions
Soak the raisins: Place the golden raisins in a small bowl and pour the bourbon over them. Let soak for at least 30 minutes, or overnight for best results. This is what gives Lane Cake its signature boozy flavor.
Prepare for baking: Preheat your oven to 350°F (175°C). Line 18 cupcake wells with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt.
Cream the butter: In a large bowl, beat the softened butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. The mixture should be pale and creamy.
Add the egg whites: Add the egg whites one at a time, beating well after each addition. Mix in the vanilla extract. The batter may look slightly curdled at this point; that's normal.
Alternate additions: Add the flour mixture in three additions, alternating with the milk in two additions, beginning and ending with the flour. Mix just until combined after each addition.
Bake the cupcakes: Divide batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 5 minutes, then transfer to a wire rack.
Make the Lane filling: In a medium saucepan, whisk together the egg yolks and sugar. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-12 minutes.
Add the mix-ins: Remove from heat and stir in the pecans, bourbon-soaked raisins (including any remaining bourbon), coconut, and chopped cherries. Let cool to room temperature.
Core the cupcakes: Using a cupcake corer or small knife, remove a small cylinder from the center of each cooled cupcake. Fill each hole generously with the Lane cake filling.
Make the frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, then the cream, vanilla, and salt. Beat on high for 2-3 minutes until light and fluffy.
Frost and serve: Pipe or spread the white frosting generously onto each cupcake. Garnish with a pecan half, a few coconut shreds, or a maraschino cherry. Best served at room temperature.
💡 Pro Tips & Variations
- Use Alabama pecans: Alabama is a major pecan producer. Look for locally sourced pecans for the most authentic flavor and to support local farmers.
- Bourbon matters: Use a quality bourbon for the filling. Cheaper whiskey won't give you the same depth of flavor that makes Lane Cake special.
- Make ahead: The filling can be made up to 3 days ahead and refrigerated. Bring to room temperature before using.
- Non-alcoholic version: Substitute the bourbon with strong brewed coffee or apple cider for a family-friendly version.
- Toast the coconut: For extra flavor, toast the coconut in a dry skillet over medium heat until golden before adding to the filling.
- Let them rest: Like the original Lane Cake, these cupcakes taste even better the next day after the bourbon flavor has had time to mellow and meld.