Categories: Cupcakes, Dessert

Ingredients

• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/4 teaspoon nutmeg
• 2 eggs
• 3/4 cup sour cream
• 1 cup packed light brown sugar
• 3 tablespoons golden raisins
• 3 tablespoons chopped pecans
• Frosting:
• 1 cup cream cheese, softened
• 1/2 cup sweet butter, softened
• 1 1/2 cups powdered sugar, sifted
• 1 tablespoon grated orange zest
• 2 tablespoons orange juice

Directions

1. Preheat oven to 350°; place 18 paper baking cups in muffin pans.

2. Sift the dry ingredients into a bowl; set aside.

3. In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.

4. Then add the dry ingredients in 3 batches, and mix until smooth.

5. Stir in raisins and pecans.

6. Spoon batter into the cups; bake for about 20 minutes until firm.

7. Remove pan from oven and cool for 5 minutes.

8. Then remove the cupcakes and cool on a rack.

9. Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.

10. Add in powdered sugar and beat until creamy; beat in orange zest and the juice.

11. Spread the frosting on the cooled cupcakes.

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