INGREDIENTS

    Cupcakes
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 3/4 cup sour cream
  • 1 cup packed light brown sugar
  • 3 tablespoons golden raisins
  • 3 tablespoons chopped pecans

    • Frosting

  • 1 cup cream cheese , softened
  • 1/2 cup sweet butter , softened
  • 1 1/2 cups powdered sugar , sifted
  • 1 tablespoon grated orange zest
  • 2 tablespoons orange juice

DIRECTIONS

  1. Preheat oven to 350°; place 18 paper baking cups in muffin pans.
  2. Sift the dry ingredients into a bowl; set aside.
  3. In a big bowl, beat the eggs and sour cream with an electric mixer; add in sugar and mix well.
  4. Then add the dry ingredients in 3 batches, and mix until smooth.
  5. Stir in raisins and pecans.
  6. Spoon batter into the cups; bake for about 20 minutes until firm.
  7. Remove pan from oven and cool for 5 minutes.
  8. Then remove the cupcakes and cool on a rack.
  9. Make the frosting: beat the cream cheese and butter together with an electric mixer, until light and fluffy.
  10. Add in powdered sugar and beat until creamy; beat in orange zest and the juice.
  11. Spread the frosting on the cooled cupcakes.