# Ingredient List:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup packed light brown sugar
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup (1 stick) unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/2 cup whole milk, room temperature
09 - 2 teaspoons pure vanilla extract
→ Terracotta Buttercream
10 - 1 cup (2 sticks) unsalted butter, softened
11 - 2 1/2 cups powdered sugar, sifted
12 - 2 tablespoons milk or cream
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon natural cocoa powder
16 - Gel food coloring: orange, red and a touch of brown, as needed to achieve a warm terracotta hue
17 - Pinch fine sea salt
# Directions:
01 - Preheat the oven to 350°F and fit a 12-cup muffin tin with paper liners; position a rack in the center of the oven.
02 - Whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder and fine sea salt in a large mixing bowl until evenly distributed.
03 - In the bowl of a stand mixer or with an electric mixer, beat the softened butter on medium speed until creamy and slightly aerated, about 1 minute.
04 - Add the eggs one at a time, mixing briefly after each addition, then add the vanilla and beat until combined and the mixture is smooth.
05 - With the mixer on low, add the dry ingredients in two additions alternating with the milk, beginning and ending with the dry mix; stir only until the batter is homogenous and slightly thickened.
06 - Divide the batter evenly among the prepared liners, filling each to roughly two-thirds full for a domed top.
07 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean; allow the cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat the softened butter on medium speed until creamy, then gradually add the sifted powdered sugar and continue beating until light and fluffy.
09 - Add the milk or cream, vanilla, ground cinnamon, cocoa powder and a pinch of fine sea salt; beat until smooth. Adjust consistency with additional milk if necessary, then tint the frosting with gel coloring—start with orange, add small amounts of red and brown until you reach a warm terracotta shade.
10 - Fit a piping bag with a star tip, fill with the buttercream and pipe swirls onto cooled cupcakes. Garnish as desired with edible gold stars, dried edible flowers or a light dusting of cinnamon. Store in an airtight container and refrigerate if not serving the same day; bring to room temperature before serving.
