SPICE 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
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 cupcakes.
Number Of Ingredients 20
Steps:
- 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). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the 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; top with nuts if desired.
Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
AUTUMN ORANGE SPICE CUPCAKES
Make and share this Autumn Orange Spice Cupcakes recipe from Food.com.
Provided by GoldsmithLissa
Categories Dessert
Time 2h20m
Yield 18 cakes
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F Line 18 muffin cups with cupcake liners.
- Grate 2 tsp zest and squeeze 3/4 cup juice from oranges. On medium speed, beat cake mix, eggs, orange juice, 1/2 c water, 1/4 c butter and 1 tsp zest until combined (30 secs). On medium-high speed, beat until smooth and thickened (2 mins).
- Divide among liners. Bake 18-20 mins or until toothpick inserted into centers comes out clean. Cool 10 minutes Transfer to racks. Cool completely.
- On medium speed, beat remaining 1 1/2 c butter until smooth. Gradually beat in sugar until light and fluffy (2 mins). Beat in remaining 1 tsp zest. If desired, tint frosting orange with food colorings, then transfer to pasty bag fitted with star or other decorative tip. Pipe or spread frosting over cupcakes. Garnish with sprinkles.
Nutrition Facts : Calories 2096.4, Fat 76.3, SaturatedFat 26, Cholesterol 82.7, Sodium 2876.8, Carbohydrate 337.8, Fiber 7.4, Sugar 220.4, Protein 19.7
TROPICAL SPICE CUPCAKES
These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------
Provided by PanNan
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees.
- Place 18 cupcake liners in muffin tins.
- In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
- Cream the butter with a mixer for a few minutes until soft and fluffy.
- Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
- Next, add the Grand Marnier and beat until incorporated.
- Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
- Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
- Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
- Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from the oven and let rest in the muffin pan for 15 minutes.
- Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
- Make frosting: Beat the cream cheese in a medium bowl until creamy.
- Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
- Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
- Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
- Add another cup of confectioner's sugar and beat until smooth.
- Add 1/2 cup confectioner's sugar and beat until smooth.
- At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
- Spread the frosting on the cooled cupcakes.
SHERRY'S AUTUMN ORANGE SPICE CUPCAKES
Steps:
- Preheat oven to 350°F. Line 18 muffin cups with liners. Squeeze 3/4 cup juice from oranges. In large bowl, on medium speed, beat cake mix, eggs, orange juice, 1/2 cup water, 1/4 cup butter and 1 tsp. zest until combined. On med-high speed beat until smooth and thickened. Divide batter among liners.
- Bake 18-20 min or until a toothpick inserted in the center comes out clean. Cool for 10 min. Transfer to racks, cool completely.
- In another bowl, on medium speed, beat remaining 1-1/2 cups butter until smooth, gradually beat in sugar until light & fluffy. Beat in remaining 1 tsp. zest. Tint frosting with orange food coloring, (mixed from the combined yellow and red colors). Spread frosting over cupcakes, garnish with sprinkles.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
AUTUMN SPICE CUPCAKES WITH PUMPKIN-SPICE FROSTING
This is an easy, festive recipe for autumn. I made this recipe with our nursing home residents in celebration of our October birthdays. They really enjoyed the aroma of the baking cupcakes and frosting them. We inserted pretzel sticks into the center of each orange-colored frosted cupcake to make them look like little pumpkins. What fun we had! This would also be a fun children's project. Enjoy! (Note: preparation time does not include time for cupcakes to cool.)
Provided by MarthaStewartWanabe
Categories Dessert
Time 40m
Yield 24 cupcakes
Number Of Ingredients 13
Steps:
- Cupcakes:.
- Preheat oven to 350°F
- Sift cake mix into a medium mixing bowl until all lumps are removed. Then add water, pumpkin and eggs and thoroughly combine with a hand-held mixer.
- Spoon batter into muffin pan cups lined with paper liners, filling each cup 1/3-full.
- Bake for 20-22 minutes or until a toothpick inserted into center of thickest cupcake comes out clean.
- Allow to cool on a wire rack for one hour.
- Frosting:.
- In a medium mixing bowl, combine butter, pumpkin, milk, vanilla, cinnamon, nutmeg and cloves.
- Add powdered sugar one cup at a time, blending with a hand-held mixer and scraping sides of bowl with a rubber spatula until a smooth and spreadable texture is met. (Note: You may use less or more powdered sugar per your preference. If frosting becomes too thick, thin with milk one drop at a time.).
- If desired, add food coloring for an extra festive orange color.
- Frost cooled cupcakes.
Nutrition Facts : Calories 184, Fat 5.6, SaturatedFat 2.2, Cholesterol 31.7, Sodium 163.3, Carbohydrate 32.2, Fiber 0.5, Sugar 24.9, Protein 2
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