Spiced Sour Cream Cupcakes |
|
 |
Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
For fall/winter office parties. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1 teaspoon allspice |
1/4 teaspoon nutmeg |
2 eggs |
3/4 cup sour cream |
1 cup packed light brown sugar |
3 tablespoons golden raisins |
3 tablespoons chopped pecans |
1 cup cream cheese, softened |
1/2 cup sweet butter, softened |
1 1/2 cups powdered sugar, sifted |
1 tablespoon grated orange zest |
2 tablespoons orange juice |
Directions:
1. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
2. Sift the dry ingredients into a bowl; set aside.
3. In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.
4. Then add the dry ingredients in 3 batches, and mix until smooth.
5. Stir in raisins and pecans.
6. Spoon batter into the cups; bake for about 20 minutes until firm.
7. Remove pan from oven and cool for 5 minutes.
8. Then remove the cupcakes and cool on a rack.
9. Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.
10. Add in powdered sugar and beat until creamy; beat in orange zest and the juice.
11. Spread the frosting on the cooled cupcakes.
|
|