Spice Cake Cupcakes
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!
Carla Hodenfield Ray, North Dakota
Spice Cupcakes Recipe
Spice Cupcakes
2 cups water
1 cup raisins
½ cup shortening
1 cup sugar
1 egg
1 ¾ cups King Arthur Unbleached All-Purpose Flour
¾ tsp. baking powder
½ tsp. salt
½ tsp. each ground allspice, cinnamon, nutmeg
¼ tsp. baking soda
¼ tsp. ground cloves
¼ cup chopped walnuts
Frosting: 1 cup packed brown sugar
1/3 cup half-and-half cream
¼ tsp. salt
3 Tbsp. butter
1 tsp. vanilla
1 ¼ cups confectioners’ sugar
Coarsely chopped walnuts
In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (Do NOT Drain).
Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnut.
Fill paper-lined muffin cups three-fourths full. Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to wire rack.
For frosting, in a large saucepan, combine brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners’ sugar until smooth. Frost cupcakes top with nuts. 14 cupcakes
(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)
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