Brown Sugar-Spice Cupcakes With Cream Cheese Frosting

This yummy dessert is based on my sour cream pound cake. For a twist, I used brown sugar instead of granulated to add a caramel flavor to the cake and to stand up against the cinnamon and nutmeg in the batter. The frosting is basic but delicious. Enjoy!


Brown Sugar-Spice Cupcakes With Cream Cheese Frosting
1/2 cup butter, softened
1/2 block cream cheese, softened
2 cups brown sugar
4 eggs
1 tsp. vanilla
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/8 tsp. freshly grated nutmeg
Cream Cheese Frosting

1. Beat butter and cream cheese until creamy; beat in brown sugar. Beat in eggs, 1 at a time, until blended after each addition. Add in vanilla.
2. Combine flour and next 5 ingredients; gradually add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Scoop batter into lighly greased muffin cups.
3. Bake at 350° for 20 minutes or until done. Cool in pans 10 minutes; remove from pans, and cool completely. Spread Cream Cheese Frosting over tops of cooled cupcakes.

Cream Cheese Frosting:
1/2 cup butter, softened
1/2 block cream cheese, softened
2 to 3 cups powdered sugar
1/2 tsp. vanilla
1 to 2 tsp. milk

1. Beat butter and cream cheese until fluffy; gradually beat in powdered sugar and vanilla. Beat in milk until spreading consistency.