Winter Spiced Cupcakes Recipes

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.

Steps:

• Preheat oven to 350*F.
• Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
• In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
• In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
• Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
• Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
• Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
• Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.