Spiced Cupcakes with Citrus Glaze

Use a bright glaze for festive cupcakes or leave them plain for simpler sweets. Unglazed cakes keep, tightly covered, at room temperature for up to 5 days.

Source
Everyday Food, December 2010
Spiced Cupcakes with Citrus Glaze
  • prep 25 mins
  • total time 40 mins
  • yield Makes 48

Ingredients

  • 1 3/4 cups confectioners' sugar

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans

  • 1 1/2 cups all-purpose flour

  • Food coloring (optional)

  • 1 1/2 teaspoons coarse salt

  • 4 tablespoons orange juice

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cardamom

  • 1 cup packed light-brown sugar

  • 2 large eggs

  • 1/2 cup whole milk

Cook's Note

To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each.

Directions

  1. Step 1

    Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.

  2. Step 2

    In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in three additions, alternating with two additions milk and beating well after each addition.

  3. Step 3

    Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.

  4. Step 4

    Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

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