Spice Cupcakes

Fall is one of my favorite times of year and my family has a big bonfire to celebrate every October.  I was pressed for time and wanted to make something new so when I came across this recipe, I decided to go for it.  These cupcakes are simple to make and taste great with a mug of warm apple cider.

The decorations came from a great company that I have mentioned before named Meri Meri (they have given me no incentive to mention them, by the way).  I did not use gluten-free flour but I would imagine that you could and get a great tasting cupcake.  As for the frosting, I was out of milk so I used some of my husband’s rice milk and no one could tell the difference.

Cupcake Ingredients:

2 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 cup butter
1 cup sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla
1 cup sour cream/yogurt/non-dairy yogurt

Preheat oven to 350 degrees.  Line muffin tins with cupcake liners and set aside.

Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl; set aside.  Completely melt the butter in a small saucepan over medium heat and then turn up the heat to medium-high.  Stir continuously for 2 to 3 minutes until the butter turns a light brown color.  Pour the melted butter into the bowl of a stand mixer and mix on medium speed with the sugar and brown sugar.  Scrape down the bowl and then add the eggs one at a time.  Scrape down the bowl and then add the vanilla.  On low speed slowly add the dry ingredients.  Scrape down the bowl and then stir in the yogurt or sour cream with a spatula to avoid over-mixing.  Fill each cup of the lined muffin tins ¾ of the way full and bake cupcakes for 18 to 20 minutes.  Let cool before frosting.  Makes approximately 24 cupcakes.

Frosting Ingredients:

¾ cup butter, softened slightly
3 cups powdered sugar
2 teaspoons vanilla
1 tablespoon heavy whipping cream, milk, or non-dairy milk
pinch of salt

Using the whisk attachment on a stand mixer, combine the butter with about half of the powdered sugar.  Scrape down the bowl and then add the vanilla and salt on low speed.  Add the remaining powdered sugar and mix on low speed until incorporated.  Turn the mixer up to medium-high and mix for 3 minutes.  Scrape down the bowl and add the cream/milk/non-dairy milk.  Beat on low speed until the ingredients start to come together and then increase the speed to medium-high for another 2 minutes.  Frost the cooled cupcakes.

Source:  http://beyondfrosting.com/2015/10/05/spiced-cupcakes-with-vanilla-buttercream/