Spice Cupcakes With Sour Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 24 |
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EASY & TASTY....Serve warm with the Sour Cream Sauce for a gooey, delightful treat. Mom's Tip: Soak raisins in warm water to just cover for a few minutes to plump up. Drain and use in recipe. Gives you a soft, plump, moist raisin in your baked goods. Ingredients:
1 cup butter |
1 cup brown sugar |
1 egg |
1 cup buttermilk |
2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon ground cloves |
1 cup raisins |
1/2 cup chopped pecans (i do not use) (optional) |
1 cup sour cream |
1/3 cup packed brown sugar |
1 teaspoon pure vanilla extract |
cinnamon sugar, for sprinkling |
Directions:
1. Preheat oven to 350 degrees.
2. Line muffin pans with cupcake papers.
3. Cream together the butter, brown sugar, & egg until light and fluffy.
4. Blend in the buttermilk.
5. In a separate bowl, sift together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
6. Add the dry ingredients into the wet ingredients and stir until well mixed.
7. Fold in the raisins (and nuts if using).
8. Fill the cupcake papers 2/3 full.
9. Bake at 350 degrees about 15-20 minutes or until they test done - Cool.
10. Mix all the Sour Cream Sauce ingredients together until smooth and well blended.
11. Drizzle over the cooled cupcakes.
12. Sprinkle with cinnamon-sugar.
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