Did you have a nice weekend? We sure did…and it’s not quite over yet, because it’s a long weekend for us due to a religious holiday that happens to fall tomorrow. Schools are closed and courts are closed, which means a bit of extra time here at home. For me, that means whipping up some great fall recipes that I haven’t had a chance to try yet due to the sheer lack of time – like these absolutely amazing Caramel Spice Cupcakes with Vanilla Frosting!
If you’ve followed my blog for any length of time, you know that I love quick and easy recipes. Recipes that are completed with minimal ingredients in minutes. Cake mix recipes. Recipes with multiple shortcuts. Let me clarify now, that this isn’t this type of recipe. It does require more ingredients and a bit more time than usual, which is why I don’t consider this a last minute, easy recipe, but I’d definitely recommend trying this over a long weekend. The extra time and ingredients are definitely worth it! These Caramel Spice Cupcakes with Vanilla Frosting are a can’t miss!
Cupcake Ingredients:
3/4 cup shortening
1 1/3 cup packed brown sugar
1 cup white sugar
3 eggs, room temperature
2 tsp vanilla
1 1/2 cup buttermilk
3 cup flour
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
3/4 tsp ground nutmeg
3/4 tsp ground cloves
1/2 tsp ground allspice
Step 1 – Preheat oven to 350 degrees. Line cupcake tin with paper liners.
Step 2 – Cream the shortening, brown sugar, white sugar until light and fluffy. Add 1 egg at a time, beating after each addition. Stir in the vanilla.
Step 3 – Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a separate bowl. Set aside.
Step 4 – Begin adding the flour mixture and alternate with the buttermilk blend until incorporated. Fill the lined cupcake tins until three-fourths filled.
Step 5 – Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow to cool in the cupcake pan for 10 minutes. Remove from cupcake pan and place each cupcake on a wire rack to cool completely.
Vanilla Frosting Ingredients:
1 cup soft unsalted butter
4 cups powder sugar
4 Tbsp heavy whipping cream
Frosting Directions:
Step 1 – Cream the butter and powder sugar until it looks light and creamy. If it doesn’t cream add several drops of the heavy whipping cream until you get the right consistency.
Tip: Test to see if the frosting can form and hold a stiff peak by taking a spoonful of frosting and turning the spoon upside down. If the frosting stays on the spoon it is ready if not then add more powder sugar 1/2 C at a time. Mix well.
Step 2 – If ready scoop the frosting into a pastry bag with a large tip.
Step 3 – Twist the open end of the pastry bag to push the frosting to the tip. Start by frosting on the outside edge of the cupcake working to the center of the cupcake.
Enjoy!
