Spice Cake Cupcakes

The first day of Fall is only a day away (on September 22nd to be exact!) and we had an end of Summer Potluck last weekend, so I wanted to make something that tasted fall.. And nothing taste more fall-ish than cinnamon, allspice, and nutmeg in cupcake form!

You will need;
~2 1/2 cups bleached all-purpose flour
~1/4 cup cornstarch
~4 teaspoons baking powder
~1/2 teaspoon salt
~2 teaspoons ground ginger
~1 teaspoon ground cinnamon
~1/2 teaspoon ground nutmeg
~1/2 teaspoon ground allspice
~1/2 teaspoon ground cloves
~1 cup milk
~3 large eggs
~2 teaspoons vanilla extract
~1 cup unsalted butter, softened until easily spreadable
~2 cups dark brown sugar

Directions
Adjust oven rack to middle position and heat oven to 350 degrees. Line cupcake pan with liners (of your choice)

Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Scoop batter and fill cupcake liners until 3/4 full..

Bake until a cake tester or toothpick inserted into the cake’s center comes out clean, about 16-18 minutes. Set pan on a wire rack; let cool for 5 minutes. Dump cupcakes out once touchable and let completely cool on wire wrack.

Once they are cool, top them with an icing of your choice, I used this one..

-2 8oz Cream cheese
-1 cup white sugar
-2 cups heavy whipping cream
-1 tablespoon ground cinnamon
-1 tablespoon Vanilla extract

First, Make up the icing so it has time to chill. This is made best with a very cold bowl, and beaters. So put them in the freezer for about thirty minutes before. Have the cream cheese at room temperature so it’s easy to cream, Start by mixing the cream cheese with the sugar until well blended, add in the extract and cinnamon and mix those well, then add in the heavy whipping cream and beat until stiff peaks form but no longer. Put in the fridge until you need it. (This also makes an awesome fruit dip! It’s not sweet at all, and really creamy with just a hint of cream cheese) This is actually a double batch by the way, so if you want to use this as a dip or for a regular sized cake, just half the sugar, whipping cream, and cream cheese.

These turned out so Nom! Everyone loved them at the Potluck, hope you do too.

Good Eats!

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