Spiced Cupcakes Ingredients
- 2-1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup brown sugar
- 2/3 cup white sugar
- 1 cup flaked coconut
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup buttermilk
- 3 carrots,
- 1 tablespoon vanilla extract
- 1 cup sifted powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons buttermilk
The Method
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 muffin pans, or use paper liners. In a large bowl, mix together flour, baking powder, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, allspice, and salt. Mix in brown sugar, white sugar, and coconut. In a separate bowl, combine eggs, oil, 1/2 cup buttermilk, carrots, pineapple, and vanilla. Make a well in the middle of the flour mixture and add the egg/buttermilk mixture.
Mix until the batter is moistened. Fill muffin cups 3/4 full. Bake in preheated oven for 20 to 25 minutes, or until the tops spring back when lightly tapped.
Allow it to cool. In a small bowl, combine confectioners’ sugar, 1 teaspoon of cinnamon, and 2 to 3 tablespoons of buttermilk. Mix until smooth, then refrigerate until thickened. Drizzle over cooled muffins.
