# What You’ll Need:
→ Cupcakes
01 - 1 1/4 cups all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 1/2 teaspoons baking powder
05 - 1/4 teaspoon fine sea salt
06 - 1/2 cup 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 milk or cream
13 - 1 teaspoon pure vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon unsweetened cocoa powder
16 - Gel food coloring: orange, red and a touch of brown
17 - Pinch fine sea salt
# Method:
01 - Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder and fine sea salt until evenly distributed.
03 - Add the softened butter, eggs, milk and vanilla to the dry mixture. Beat on medium speed for about 2 minutes until the batter is smooth and pale.
04 - Divide the batter evenly among the lined cups, filling each about two-thirds full to allow room for rise.
05 - Bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
06 - Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, then add the milk (or cream), vanilla, cinnamon, cocoa powder and a pinch of salt; beat until light and fluffy.
07 - Add gel food coloring beginning with orange, then very small amounts of red and brown until a warm terracotta hue is achieved, adjusting by drops and mixing thoroughly between additions.
08 - Fit a piping bag with a star tip, fill with the terracotta buttercream and pipe a swirl onto each cooled cupcake. Finish with decorative touches such as edible gold stars, dried edible flowers or a light dusting of cinnamon as desired.
09 - Cupcakes can be baked a day in advance and stored in an airtight container at room temperature. Frosting prior to serving; refrigerate assembled cupcakes if storing longer than 24 hours and bring to room temperature before serving.
