# The Ingredients You'll Need:
→ 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 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 vanilla extract
14 - 1/2 teaspoon ground cinnamon
15 - 1/2 teaspoon natural cocoa powder
16 - Gel food coloring: orange, red and a touch of brown, as needed
17 - Pinch of fine sea salt
# Step-by-Step Instructions:
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 flour, granulated sugar, light brown sugar, baking powder and salt until evenly combined.
03 - Add the softened butter, eggs, milk and vanilla to the dry mixture.
04 - Beat on medium speed for about 2 minutes, until the batter is smooth, pale and homogenous.
05 - Divide the batter evenly among the lined cups, filling each about two-thirds full.
06 - Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
07 - Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar and continue beating until light and fluffy.
08 - Add the milk (or cream), vanilla, cinnamon, cocoa and a pinch of salt; beat until smooth and spreadable, adjusting texture with additional milk if necessary.
09 - Add gel color starting with orange, then small amounts of red and brown until a warm terracotta hue is achieved; mix thoroughly.
10 - Fit a piping bag with a star tip and pipe buttercream onto cooled cupcakes. Garnish as desired with edible gold stars, dried edible flowers or a light dusting of cinnamon.
