SPICE CUPCAKES

Spice Cupcakes image

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

Provided by Taste of Home

Time 1h

Yield 14 cupcakes.

Number Of Ingredients 20

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

Steps:

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 : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.