Spice Cupcakes with Caramel Cream Cheese Frosting

Spice Cupcake recipe adapted from FoodNetwork and Caramel Cream Cheese recipe from MyRecipes

I'm actually quite particular when it comes to cake recipes.  I think it's because I like my desserts dense and rich and sometimes cake is too, well, airy for me.  But this spice cupcake recipe with a caramel cream cheese frosting fits the bill for my type of cake.  The oil and buttermilk makes the cake moist and the caramel cream cheese make the dessert decadent.  Enjoy!

Ingredients:

Spice Cupcakes:

• 1 cup brown sugar
• ¼ cup butter, softened
• ¼ cup canola oil
• 2 extra-large eggs, separated
• 1 cup all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1/8 tsp. ground cloves
• 1/8 tsp. ground allspice
• Pinch salt
• ½ cup buttermilk

Caramel Cream Cheese Frosting:

• ¼ cup light brown sugar
• ¼ cup butter
• 1/3 cup heavy whipping cream
• 8 oz cream cheese, softened
• 6 Tbs butter, softened
• ½ tsp vanilla extract
• Pinch salt
• 1 ¾ cup powdered sugar

Directions:

For the Spice Cupcakes

• Preheat oven to 350 degrees F.   Prepare muffin pan with baking cups or spray with cooking spray.
• In a large mixing bowl with an electric mixer, cream the brown sugar and butter.  With the mixer running, add the oil in a steady stream.  Add the egg yolks, one at a time, beating well after each addition.
• Sift the flour, baking soda, baking powder, spices and salt into a medium-sized mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. 
• With the electric mixer, in another small mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter.
• Fill prepared muffin tins with batter about three-quarters full.
• Bake for 24 minutes or until lightly browned.

For the Caramel Cream Cheese Frosting:

• Melt the brown sugar and ¼ cup butter in a saucepan over medium heat.  Stir until sugar dissolves.  Bring to a boil over medium heat; remove from heat.  Whisk in cream; blend well.  Transfer to a heat-resistant bowl.  Cool at room temperature, stirring occasionally.
• Place remaining 6 Tbs. butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth.  Beat in vanilla and salt.  With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth.  Add powdered sugar gradually, beating well after each addition until completely smooth.  Chill until ready to use.

Notes:  Double cupcake recipe to use as a regular cake recipe.  Do not need to double frosting recipe.  This makes A LOT of frosting.