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CARAMEL SPICE CUPCAKES
3/4 cup all-purpose flour……………………………...…..1/2 tsp. baking powder
1/4 tsp. salt…………………………………………………1 egg, room temperature
1/2 cup packed dark brown sugar ~or~ 1/2 cup brown Splenda blend
1/4 cup granulated sugar ~or~ 1/4 cup regular white Splenda
1/4 cup unsalted butter (4 TB), room temperature
1 tsp. vanilla extract………………………………………dash of ground cloves
1/2 tsp. cinnamon…………………………………………1/4 tsp. nutmeg
1/4 cup Caramel liquid coffee creamer (regular or sugar-free. You can also use milk, but add about 1/4 tsp. caramel extract then)
Thick Caramel Frosting
1/4 cup (4 TB) butter……………………………………...2 TB heavy cream
1/2 cup packed dark brown sugar ~or~ brown Splenda blend
1/4 tsp. cinnamon…………………………………………1-2 cups powdered sugar
(sugar-free “powdered sugar”: sift/whisk together 3/4 cup plain white Splenda with 1/4 cup cornstarch to equal 1 cup powdered sugar)
OPTIONAL: Caramel or toffee bits to sprinkle on top
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Preheat oven to 350. Line 6-cup muffin pan (or 3-4 giant cupcakes) with paper liners (you might need 8 regular muffin cups ~ depends how big you want them.) Give a quick spritz of non-stick spray to the bottoms of the liners.
In an electric mixer bowl, beat butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes. Add the egg, spices, salt and vanilla. Beat until combined. Then beat in the baking powder. Gradually add the flour; turning the mixer back to medium and beat until well blended, scraping down the sides of the bowl as needed. Slowly beat in the milk until batter is well blended. Do not over-mix.
Fill each cupcake liner about 1/2 to 3/4 full. Bake regular cupcakes for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean ~ giant cupcakes make take 3-4 minutes longer. Let the cupcakes cool completely before frosting.
While cupcakes are cooling, melt butter in a small saucepan. Then add brown sugar, cinnamon and heavy cream. Stir constantly over medium heat until sugar is dissolved. Let it bubble for 3 full minutes (no longer). Remove from heat and let it slightly cool, only about 15 minutes. (Do not place in the refrigerator to cool). Then, beat in powdered sugar (1 cup at a time), until you reach desired consistency. Add a little more heavy cream or Caramel coffee creamer if you want the frosting a little creamier or thinner.