Sugar & Spice Cupcakes

2/3 c. raisins
1/3 c. hot coffee
1-1/2 c. all-purpose flour
1-1/2 t. ground cinnamon
1/2 t. ground nutmeg
1/2 t. ground cardamom
1/2 t. baking powder
1/4 t. baking soda
1/8 t. salt
1 c. packed dark brown sugar
1/2 c. unsalted butter, softened
2 eggs, at room temperature
2/3 c. sour cream, at room temperature
1/2 c. walnuts, toasted, coarsely chopped

Frosting:
1 (8 oz.) package cream cheese, softened
3 T. unsalted butter, softened
2-1/2 to 3 c. powdered sugar, sifted
1/4 t. ground cinnamon
1/4 t. vanilla extract

Combine raisins and coffee in small bowl. Let stand 15 minutes. Drain raisins, reserving 2 T. coffee.

Heat oven to 350 degrees. Line 12 muffin cups with muffin papers.

Whisk flour, cinnamon, nutmeg, cardamom, baking powder, baking soda, and salt together in a medium bowl.

Beat brown sugar with 1/2 c. butter in a large bowl at medium speed for 2-3 minutes, until light and fluffy.  Add eggs one at a time, beating well after each addition. At low speed, beat in sour cream and reserved 2 T. coffee. Beat in flour mixture just until combined. Stir in raisins and walnuts. Spoon batter into muffin cups.

Baker 25-30 minutes or until a toothpick in the center comes out clean. Cool in pan on a wire rack for 5 minutes. Remove from pan and cool completely.

Meanwhile, beat cream cheese and 3 T. butter in a large bowl at medium speed for 1 minute or until smooth and fluffy. At low speed, beat in 2-1/2 c. powdered sugar; add more powdered sugar to desired consistency (frosting will be soft). Beat in cinnamon and vanilla. Cover and refrigerate for 30 minutes or until chilled. Spread frosting over cupcakes. Store in refrigerator; serve at room temperature.

Makes 12 cupcakes.

Adapted from Cooking Club magazine, Fall 2013, p. 39.