Spice Cupcakes with Butter Cream Icing

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 4 pinches ground nutmeg
• 4 pinches salt
• 12 tablespoons butter
• 1 1/3 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1/2 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
2. Sift the flour, then combine it with cornstarch, baking powder, cinnamon, nutmeg, and salt together in a bowl.
3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
5. Wait until completely cooled, then spread a nice dollop of icing on each muffin

Butter Cream Icing:

Ingredients

• 1 cup of good quality salted butter
• 3 teaspoons of vanilla (clear vanilla if you want a whiter color)
• 4 cups of icing sugar
• 4-5 tablespoons of coffee cream (18% and up)

Directions:

1. Using room temperature butter, place it in your mixer bowl.
2. Using a paddle attachment, whip the butter until it's creamy and fluffy.
3. Add in the icing sugar, one cup at a time, beating in completely, until all 4 cups are combined.
4. Add in the vanilla and whip again to combine.
5. Add in your cream, less cream = stiffer icing. More cream - fluffier icing.