Easy Holiday Cupcakes

Easy Holiday Cupcakes

Is there anyone reading this blog who doesn’t want the kitchen to smell like honey, cinnamon, cloves, and all the to-die-for scents everyone drools for during the holidays?   That’s basically how I ended up with this recipe last weekend: dreaming about all the things I wanted to smell and taste that I then decided to throw—devil-may-care—into a big mixing bowl.  What came out of the oven was a batch of about 18 decadent cupcakes that not even the meanest Grinch could turn aside.

For cupcakes (makes about 18 medium-sized cupcakes):

2 ½ cups all-purpose flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

2 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground clove

3 eggs

1 cup sugar

¼ cup butter, room-temperature

1 cup honey

¾ cup lukewarm coffee

For icing:

8 oz cream cheese

½ stick (1/4 cup) butter, room temperature

½ cup powdered sugar

¼ cup maple syrup

1 tsp vanilla extract

Directions:

Heat the oven to 350 F and butter the cupcake pan or insert liners.

For the cupcakes, whisk the dry ingredients (except for sugar) in a big bowl and set aside.  In another bowl, whisk eggs, sugar, butter, honey, and coffee.  Pour the contents of the second bowl into the first in increments and mix until there are no visible chunks.  Spoon into the cupcake pan or liners and bake for about 20-30 minutes, or until an inserted toothpick comes out clean.  Let the cupcakes cool and remove from pan.

While the cupcakes are baking, use an electric beater so mix the cream cheese and butter until smooth.  Add the remaining ingredients and spread onto cupcakes when cooled.  Add a final sprinkle of cinnamon for flair.

About the Author:

Amanda Tradwick is a grant researcher and writer for CollegeGrants.org. She has a Bachelor's degrees from the University of Delaware, and has recently finished research on grants for adults returning to college and pennsylvania education grants.