Spice Cupcakes
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
YIELD: 14 cupcakes.
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! —Carla Hodenfield, Ray, North Dakota
Ingredients
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2 cups water
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1 cup raisins
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1/2 cup shortening
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1 cup sugar
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1 large egg, room temperature
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1-3/4 cups all-purpose flour
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3/4 teaspoon baking powder
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1/2 teaspoon salt
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1/2 teaspoon each ground allspice, cinnamon and nutmeg
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1/4 teaspoon baking soda
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1/4 teaspoon ground cloves
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1/4 cup chopped walnuts
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FROSTING:
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1 cup packed brown sugar
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1/3 cup half-and-half cream
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1/4 teaspoon salt
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3 tablespoons butter
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1 teaspoon vanilla extract
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1-1/4 cups confectioners' sugar
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Coarsely chopped walnuts, optional
Directions
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1.
Preheat oven to 350°. In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain).
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2.
Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg. Stir in raisins. Whisk flour, baking powder, salt, allspice, cinnamon, nutmeg, baking soda and cloves; gradually add to creamed mixture. Stir in walnuts.
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3.
Fill paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in cupcake comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to a wire rack to cool completely.
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4.
For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth; frost cupcakes. If desired, top with nuts.
Nutrition Facts
1 cupcake: 357 calories, 12g fat (4g saturated fat), 25mg cholesterol, 257mg sodium, 61g carbohydrate (46g sugars, 1g fiber), 3g protein.
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