Ingredients
1¾cupscake flour,spoon & leveled
¾tspbaking powder
¼tspbaking soda
1½tspground cinnamon
1tspground allspice
½tspground ginger
½tspground nutmeg
¼tspsalt
½cupunsalted butter,softened to room temperature
1cupdark brown sugar,packed
2large eggs,at room temperature
2tsppure vanilla extract
½cupfull fat sour cream,at room temperature
½cupwhole milk,at room temperature
8ozfull fat block cream cheese,softened to room temperature
½cupunsalted butter,softened to room temperature
3cupsconfectioner’s sugar
1tsppure vanilla extract
⅛tspsalt
McCormick Color,from Nature Food Colors
Preparation
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.
Whisk the cake flour, baking powder, baking soda, cinnamon, all-spice, ginger, nutmeg, and salt together. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter at high speed for about 1 minute until smooth and creamy.
Add the brown sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the eggs and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix.
If needed, whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Pour/spoon the batter into the liners, filling only ⅔ full to avoid spilling over the sides.
Bake for 19 to 22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy.
Add confectioners’ sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
Divide the frosting up into however many colors preferred. Stir in the McCormick Color from Nature Food Colors to reach the desired color.
Frost the cupcakes using one colored frosting on each one. Arrange the cupcakes in an ombre formation, from dark to light.
