FOR THE CUPCAKES:
1 Cup (2 sticks) unsalted butter, room temperature, plus more shortening for pans
1-1/2 Cups all-purpose flour
1-1/2 tsp coarse salt
1/2 tsp ground korintje cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cardamom
1 Cup packed light-brown sugar
2 large eggs
1/2 Cup buttermilk
FOR THE GLAZE:
1-3/4 Cups confectioners’ (powdered) sugar
4 Tbsp orange juice
Food coloring (optional)
Rainbow sprinkles (also optional)
Make cupcakes: Preheat oven to 350°F, with the racks arranged in upper and lower thirds (so you can fit in more than one pan at a time). Lightly butter 48 mini-muffin cups. In a bowl, whisk together the dry ingredients: flour, salt, cinnamon, nutmeg, and cardamom.
In a large bowl, using an electric mixer, beat together the softened butter and brown sugar, on medium-high speed, until mixture is light and fluffy, about 3 minutes. While the mixer is going, add the in eggs, one at a time, scraping down sides of bowl as needed. With the mixer on low, add the dry ingredient mixture in 3 additions, alternating the flour with two additions of milk. Beat well after each addition.
Transfer batter to the greased muffin tins by heaping tablespoonfuls. Bake cupcakes about 15 minutes, or until they look golden brown at edges. A toothpick, inserted in center of a cake, comes out clean. Rotate the pans once during the baking time.
Remove muffin pans from oven and allow the cupcakes to cool in the pans, 5 minutes, before transfering cupcakes to wire racks to cool completely.
Make glaze: In a bowl, whisk together the juice and confectioners’ sugar, beating mixture until frosting is smooth. Add 1 to 2 drops food coloring to the glaze if a colorful topping desired. Make sure to thoroughly mix the coloring throughout the the frosting. Spoon glaze over the cooled cakes.
For an extra festive touch, sprinkle glazed cupcakes with rainbow sprinkles. 🙂