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Spice Cupcakes

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
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    14 cupcakes

Ingredients

  • 2 cups water
  • 1 cup raisins
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground allspice, cinnamon and nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 cup chopped walnuts
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners' sugar
  • Coarsely chopped walnuts, optional

Directions

  • 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 walnuts.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
  • For frosting, in a large saucepan, combine the 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 if desired.
Nutrition Facts
1 each: 357 calories, 12g fat (4g saturated fat), 25mg cholesterol, 257mg sodium, 61g carbohydrate (46g sugars, 1g fiber), 3g protein.

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