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Old-Fashioned Cupcakes

Ingredients

For the cupcakes

  • 10 tbsp butter
  • 1 1/3 cups all-purpose flour (I did substitute King Arthur GF flour )
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp nutmeg
  • 1/4 tsp ground all-spice
  • 1/8 tsp smoked paprika
  • 1/2 cup light brown sugar
  • 1/2 cup sour cream(or, you can substitute greek yogurt if you don't have sour cream ) 
  • 2 tsp vanilla extract (make it REAL and not imitation. THANK YOU) 
  • 2 large eggs

For the glaze

  • 3/4 cups light brown sugar
  • 2 tbsp corn syrup (I subbed in agave syrup) 
  • 4 tbsp salted butter
  • 1/2 cup water
  • 1 tsp cornstarch
  • 2 tbsp (or, use vanilla extract, if you have to)
  • Garnishes:  orange twist and maraschino cherries (patted dry )

Instructions

How to make the cupcakes

  • Line your muffin tin with the paper liners.
  • Melt the butter in a saucepan, allow to cool.
  • Whisk flour and dry ingredients (except sugars) in a medium bowl. 
  • In a separate bowl, combine sugars with melted butter, and add in sour cream, vanilla, and eggs. 
  • Gently fold the flour mixture into the sugar mixture with a spatula/wooden spoon until combined. 
  • Divide batter up between the muffin cups, filling them 2/3 of the way. Bake for 20-25 minutes, or until tops bounce back when gently pressed. 

Make the Glaze

  • combine brown sugar, syrup butter, and salt in a saucepan on the stovetop over medium heat.
  • Add water and stir, then bring to a simmer. Cook (swirling the pan occasionally ) for about 12-15 mins, until it reaches a deep brown color and thick enough to drip off of a spatula. 
  • Meanwhile, combine the cream and cornstarch in a small bowl. Remove the glaze from heat, and slowly add to the caramel. 
  • Return pan to heat and stir frequently, cooking an additional 5 minutes. Remove from heat and stir in the liquor (or vanilla).
  • Let stand, stirring occasionally, for 30 minutes. The caramel with being thick and slightly warm.

Glaze the cupcakes

  • Cut a slit in the top of each cupcake, and using a spoon, drip glaze into each slit, filling the cupcake up slightly.  After "filling", dip tops of cupcakes into the glaze and let excess drip off.  Top each cupcake with an orange swirl and maraschino cherry!