We arrived home from Japan on Saturday. As soon as Sarah had caught up on sleep, she headed into the kitchen to bake some cupcakes. She missed her baking fix while we were away. I must say it was fabulous to have two weeks away from cooking and housework, but we did miss home cooked meals and treats.
These Spice Cupcakes with Brown Sugar Icing are delicious. They are lightly spiced, moist, light cupcake, that is covered with a brown sugar icing made using a brown sugar syrup. The recipe made up a big batch of 18 cupcakes. We froze most of them and they have been a welcome addition to our lunch boxes as we get back into the work and school routine.
Spice Cupcakes with Brown Sugar Icing
2 1/2 cups plain (all-purpose) flour
2 tsp. baking powder
2 tsp. mixes spice
1 tsp. ground ginger
1/4 tsp. nutmeg and/or allspice
1/4 tsp. salt
1/4 cup butter, softened
1/3 cup vegetable oil
1 1/4 cups packed brown sugar
3 large eggs
1 tsp. vanilla
1 1/4 cups milk
2 tsp. baking powder
2 tsp. mixes spice
1 tsp. ground ginger
1/4 tsp. nutmeg and/or allspice
1/4 tsp. salt
1/4 cup butter, softened
1/3 cup vegetable oil
1 1/4 cups packed brown sugar
3 large eggs
1 tsp. vanilla
1 1/4 cups milk
Preheat the oven to 175°C (350°F).
In a medium bowl, stir together the flour, baking powder, spices, and salt. In a larger bowl, beat the butter, oil and sugar until light and fluffy. Beat in the eggs and vanilla.
Add about 1/3 of the flour mixture to the butter mixture and stir it in by hand or with the electric mixer on low speed, just until it’s combined. Add about half the milk in the same manner, then another third of the flour, the rest of the milk, and the rest of the flour, mixing just until the batter is blended.
Divide the batter between paper-lined muffin tins and bake for 25 minutes, or until the tops are springy to the touch. Cool completely before frosting. Makes about 18 cupcakes.
Brown Sugar Icing
1 cup packed brown sugar
1/2 cup water
1 tsp. vanilla (optional)
1/3 cup butter, softened
3 cups icing sugar (confectioners sugar)
1/2 cup water
1 tsp. vanilla (optional)
1/3 cup butter, softened
3 cups icing sugar (confectioners sugar)
In a small bowl or pot, stir together the brown sugar, water and vanilla. Heat to a simmer to dissolve the sugar, stirring occasionally until the sugar is dissolved. In a medium bowl, beat the butter until creamy; add the icing sugar and about 3/4 of the brown sugar syrup and beat until smooth. Add more sugar or syrup as needed until you have a soft, spreadable icing.
Recipe was adapted from Dinner with Julie.
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Scrumptious 🙂
Those cupcakes look yummy! I’m off to whip up a batch 🙂
you freeze the icing to?
Think I ite need a third freezer to store more
This sounds yummy- spice cake is my favorite! When you say “mixes spices”, are you referring to cinnamon?
Yes, I’d also like to know what “mixes” spices are. And where did you get that cunning tray? I’d like to bake these cuppies…
Oh my! These will be made this weekend for sure! Yum-o!
Oh, I love brown sugar. So I am sure this icing is delicious. I am sure that the house smelled divine with all those wonderful spices 🙂
xo
Angelina
Oh, I love brown sugar. So I am sure this icing is delicious. I am sure that the house smelled divine with all those wonderful spices 🙂
xo
Angelina
Delicious looking and the mixed spices sounds interesting.
Another recipe up on the fridge to try!