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Ingredients
- FROSTING:
- 1/2 teaspoon each ground ginger, cinnamon, cardamom and cloves
- 1/8 teaspoon pepper
- 1/2 cup butter, softened
- 1 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1-1/2 cups cake flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup 2% milk
- 6 tablespoons butter, softened
- 3 cups confectioners' sugar
- 3/4 teaspoon vanilla extract
- 3 to 4 tablespoons 2% milk
- Ground cinnamon
Details
Servings 12
Preparation
Step 1
In a small bowl, combine the ginger, cinnamon, cardamom, cloves and
pepper; set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat
in egg and vanilla. Combine the flour, baking powder, salt and 1-1/2
teaspoons spice mixture. Gradually add to creamed mixture
alternately with milk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake at 350° for
24-28 minutes or until a toothpick inserted near the center comes
out clean. Cool for 10 minutes before removing from pans to wire
racks to cool completely.
In a large bowl, beat butter until fluffy; beat in the confectioners'
sugar, vanilla and remaining spice mixture until smooth. Add enough
milk to reach desired consistency. Pipe frosting over cupcakes;
sprinkle with cinnamon.
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