Posts Tagged ‘mini cupcakes’

I have discovered a love for cooking and baking (something I had previously detested). I’ve been feeling quite domestic lately, coming home from work and cooking up a storm, so I decided I would share some of my creations here. For dinner I made Chicken with Lemon and Herbs from the Silver Palate Cookbook for dinner (quick, easy, and delicious). For dessert, I made mini Spice Cupcakes from Julie Hasson’s “125 Best Cupcake Recipes,” and I topped them with cream cheese frosting. They are absolutely delicious. Hasson’s cookbook is my absolute favorite place to go for cupcake recipes, because they are easy to follow, and everything always turns out perfectly.


SPICE CUPCAKE WITH CREAM CHEESE FROSTING RECIPE (from “125 Best Cupcake Recipes” by Julie Hasson)

For the Cupcakes

  • 1 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground allspice
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup raisins
  • 3/4 cup granulated sugar
  • 1/4 cup unsalted butter, at room temperature
  • 2 tbsp fancy molasses
  • 1 egg
  • 2/3 cup buttermilk

Preheat the oven to 350 degrees F.

1. In a small bowl, mix together flour, baking powder, allspice, cinnamon, baking soda, nutmeg and salt. Stir in raisins.

2. In a bowl, using an electric mixer, beat together sugar and butter until well combined. Add molasses and egg, beating well. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until smooth.

3. Scoop batter into prepared pan. Bake in preheated oven for 20 to 25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting.

(If you are making mini cupcakes, like I did, they only need to cook for about 17 minutes.)

For the Cream Cheese Frosting

  • 4 oz. cream cheese, at room temperature
  • 1/2 cup unsalted butter, at room temperature
  • Pinch salt
  • 2 1/4 cups confectioner’s sugar

1. In a bowl, using an electric mixer on medium-high speed, beat together cream cheese, butter and salt until creamy. With mixer on low speed, beat in confectioner’s sugar, 1/2 cup at a time so that the sugar doesn’t fly everywhere. Increase speed to medium high and beat until light and fluffy.

2. Spread frosting over cooled cupcakes and refrigerate until ready to serve or for up to 1 day.

(I usually don’t use as much confectioner’s sugar – maybe about 1 3/4 cups, because I find I like the taste of the frosting better when it is not quite as sweet.)

These cupcakes also taste amazing without the frosting.


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