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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| baking powder: 1 tsp |
| ground cinnamon: 2 tsp |
| allspice: 1 tsp |
| whole nutmeg: 1/4 tsp |
| eggs: 2 |
| sour cream: 3/4 cup |
| light brown sugar (packed): 1 cup |
| golden seedless raisins (not packed): 3 Tbl |
| pecans (chopped): 3 Tbl |
| cream cheese: 1 cup (softened) |
| sweet cream butter: 1/2 cup (softened) |
| powdered sugar (unsifted): 1 1/2 cups (sifted) |
| orange zest: 1 Tbl |
| orange juice: 2 Tbl |
Spiced Sour Cream Cupcakes
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
20 min -
Servings
1 serving(s)
Tags
- Preheat oven to 350°; place 18 paper baking cups in muffin pans.
- Sift the dry ingredients into a bowl; set aside.
- In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.
- Then add the dry ingredients in 3 batches, and mix until smooth.
- Stir in raisins and pecans.
- Spoon batter into the cups; bake for about 20 minutes until firm.
- Remove pan from oven and cool for 5 minutes.
- Then remove the cupcakes and cool on a rack.
- Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.
- Add in powdered sugar and beat until creamy; beat in orange zest and the juice.
- Spread the frosting on the cooled cupcakes.