# What You’ll Need:
→ Cupcake batter
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 unsweetened cocoa powder
16 - Gel food coloring: orange, red and a touch of brown, as needed
17 - Pinch of fine sea salt
# How to Make It:
01 - Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
02 - In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder and fine sea salt until uniform.
03 - Add the softened butter, eggs, milk and vanilla to the dry ingredients. Using an electric mixer on medium speed, beat for about 2 minutes until the batter is smooth and pale.
04 - Divide the batter evenly among the paper liners, filling each about two-thirds full to allow room for rising.
05 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
06 - Transfer cupcakes to a wire rack and cool completely before applying buttercream to prevent melting.
07 - Beat the softened butter on medium speed until creamy. Gradually add the sifted powdered sugar, continuing to beat until light and fluffy.
08 - Add the milk or cream, vanilla, cinnamon, cocoa powder and a pinch of salt. Beat until homogenous; adjust consistency with additional milk or powdered sugar if needed.
09 - Stir in small amounts of gel color—begin with orange, then add tiny drops of red and brown—until a warm terracotta hue is achieved. Transfer the buttercream to a piping bag fitted with a star tip.
10 - Pipe the buttercream onto cooled cupcakes using steady pressure. Garnish as desired with edible gold stars, dried edible flowers or a light sprinkle of cinnamon.
