# 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 unsalted butter, softened
11 - 2 1/2 cups powdered sugar, sifted
12 - 2 tablespoons whole milk or cream
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon natural unsweetened cocoa powder
16 - Gel food coloring: orange, red and a touch of brown, as needed
17 - Pinch fine sea salt
# Directions:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, packed light brown sugar, baking powder and fine sea salt until evenly distributed.
03 - Add the softened unsalted butter, eggs, whole milk and vanilla to the dry ingredients. Beat on medium speed for 2 minutes until the batter is smooth and pale.
04 - Divide the batter evenly among the prepared liners, filling each about two-thirds full.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
06 - Beat the softened butter until creamy. Gradually add the sifted powdered sugar, beating until the mixture is light and fluffy.
07 - Add the milk or cream, vanilla extract, ground cinnamon, cocoa powder and a pinch of fine sea salt; beat to combine. Add gel food coloring a few drops at a time—start with orange, then add small amounts of red and brown—until you achieve a warm terracotta hue.
08 - Fit a piping bag with a star tip and pipe the buttercream onto fully cooled cupcakes. Garnish as desired with edible gold stars, dried edible flowers or a light dusting of cinnamon.
