Reviews (1)
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76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: 2 stars
01/01/2019
Is this recipe supposed to have a rising agent? I made the recipe as described and it was really dense and too much butter-- it was bubbling through the dough and made holes in the dough.
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Spiced Cupcakes with Citrus Glaze
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Makes 48
Ingredients
For the cupcakes:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
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
For the glaze:
1 3/4 cups confectioners’ sugar
4 tablespoons orange juice
Food coloring (optional)
Cook's Notes
To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each. 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.
Gallery
Spiced Cupcakes with Citrus Glaze
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Makes 48
Gallery
Spiced Cupcakes with Citrus Glaze
Spiced Cupcakes with Citrus Glaze
Spiced Cupcakes with Citrus Glaze
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Makes 48
Recipe Summary
prep: 25 mins
total: 40 mins
Yield: Makes 48
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Yield: Makes 48
Makes 48
Ingredients
Ingredients
1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
1 1/2 cups all-purpose flour
1 1/2 teaspoons coarse salt
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
1 3/4 cups confectioners’ sugar
4 tablespoons orange juice
Food coloring (optional)
Directions
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.
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 3 additions, alternating with two additions milk and beating well after each addition.
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.
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.
Cook's Notes
To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each. 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.
Cook’s Notes
To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each. 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.
Reviews (1)
Add Rating & Review
76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
Martha Stewart Member
Rating: 2 stars
01/01/2019
Is this recipe supposed to have a rising agent? I made the recipe as described and it was really dense and too much butter-- it was bubbling through the dough and made holes in the dough.
Reviews (1)
Add Rating & Review
76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
Add Rating & Review
76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
76 Ratings
5 star values:
32
4 star values:
19
3 star values:
17
2 star values:
5
1 star values:
3
- 5 star values:
- 32
- 4 star values:
- 19
- 3 star values:
- 17
- 2 star values:
- 5
- 1 star values:
- 3
Martha Stewart Member
Rating: 2 stars
01/01/2019
Is this recipe supposed to have a rising agent? I made the recipe as described and it was really dense and too much butter-- it was bubbling through the dough and made holes in the dough.
Martha Stewart Member
Rating: 2 stars
01/01/2019
Is this recipe supposed to have a rising agent? I made the recipe as described and it was really dense and too much butter-- it was bubbling through the dough and made holes in the dough.
Rating: 2 stars
All Reviews for Spiced Cupcakes with Citrus Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spiced Cupcakes with Citrus Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
