One of Holly's first baking experiences was making these cupcakes with her Grandma Lee. She was so small that she remembers having to sit on the kitchen table to help. These are an easy and very tasty cupcake. Frost them with basic Cream Cheese or Buttercream Frosting or use the sauce below for something different. Serve warm with the Sour Cream Sauce for an ooey-gooey delight.

Buttercream Frosting:

• 1 stick butter, room temperature (1/2 Cup)
  
• 1 tsp. PURE VANILLA EXTRACT
  
• 1/4 tsp. PURE ALMOND EXTRACT (optional)
  
• 2 Cups powdered sugar, sifted
  
• 2 TB. milk

Preheat the oven to 350 degrees. You will need 2 12-cup muffin pans lined with cupcake papers. Cream together the butter, brown sugar and egg until light and fluffy. Blend in the buttermilk or sour milk. In a separate bowl, sift together the flour, baking soda, salt, Cinnamon, nutmeg, and Cloves. Add the dry ingredients to the bowl and stir until well mixed. Fold in the raisins and nuts if desired. Fill the cupcake papers 2/3 full. This recipe makes 18 to 24 cupcakes depending on whether you use the nuts and how full you fill the papers. Bake at 350 degrees about 15 to 20 minutes or until a toothpick inserted comes out clean. Mix all of the sauce ingredients together until smooth and well blended. Drizzle over the cupcakes and then sprinkle with CINNAMON SUGAR.

Yield: 18-24 cupcakes
Prep. time: 10 minutes
Baking time: 15-20 minutes

Cream Cheese Frosting:
Blend all of the ingredients together until smooth. Drizzle over cupcakes.

Buttercream Frosting:
Cream the butter, VANILLA EXTRACT, and ALMOND EXTRACT together on medium speed with an electric mixer. Alternate adding powdered sugar and milk, mixing well on low speed after each addition.