Spice it up with Spice Cake and Brown Sugar Frosting

Last weekend, I had the urge to bake AND use these adorable fall baking accessories Amazon so kindly delivered to me. Luckily my future nephews were coming with their parents to close up their seasonal house for the winter so it was the perfect opportunity.

Later, after delivering said cupcakes, my future sister-in-law texted to say that the boys told her that “Ashley is so good at cooking! I definitely want HER for an auntie!” Which, as said future auntie, was such an amazing thing to hear.

I too felt like these cupcakes and the frosting turned out really well. The cake is the perfect light and fluffy consistency with the warm Fall spices from the nutmeg, cloves, ginger, cinnamon and the brown sugar frosting couldn’t pair any better (or be more simple to make) than it does.

Ingredients:

Cake 
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon ground ginger
1/2 cup unsalted butter
1/2 cup sugar
1/2 brown sugar
2 eggs
1 teaspoon vanilla
1/2 cup sour cream

Frosting 
2 cups powdered sugar
1/2 cup unsalted butter, room temperature
1 teaspoon vanilla
1-2 tablespoons milk

Directions:
To make the cake, preheat oven to 350 degrees. Line cupcake tins with baking liners.

Combine flour, baking powder, baking soda, salt, nutmeg, cinnamon, ginger, and cloves. Stir together and set aside.

Add butter, brown sugar, and sugar to an electric mixer to mix together until creamy. Add eggs one at a time, beating after each addition. Add vanilla extract and stir until combined.

Slowly add the dry ingredients into the electric mixer until incorporated. Last, add the sour cream and mix until just folded in.

Scoop batter into the cupcake liners. Bake 18-20 minutes and cool completely before frosting.

To make the frosting, mix together the butter and brown sugar until creamy. Add the vanilla and powdered sugar on a low until combined, then continue at a higher speed until creamy. Add the milk one teaspoon at a time until you have the desired consistency for piping or slathering.

Yield: 12 frosted cupcakes