6420 cal/recipe

Ingredients

Cupcakes

• 1 3/4 c all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• 1/2 c vegetable oil
• 1/2 c honey
• 3/4 c granulated sugar
• 1/4 c brown sugar
• 2 large eggs, room temperature
• 1/2 tsp vanilla extract
• 1/2 c pineapple juice
• 1/2 c whiskey
• 17-20 medium sliced pieces of ham

Frosting

• 8 oz cream cheese, room temperature
• 1/4 c (half stick) butter, room temperature
• 1 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 2-3 C powdered sugar (add to desired stiffness)

Directions

Cupcakes

• Prepare cupcake tin(s) for 20 cupcakes by spraying with oil.
• Preheat oven to 350 F.
• In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice.
• Add oil, honey, white sugar, brown sugar, eggs, vanilla, juice, and whiskey.
• Slowly stir together to make a thick, well-blended batter.
• Place one slice of ham in each well of the cupcake tin, taking care that the ham on the bottom and sides of the pan has no holes.
• Spoon batter into the ham, filling about half full.
• Bake for about 30 minutes (until toothpick comes out clean).
• Remove to wire racks to cool.

Frosting

• Beat cream cheese and butter well.
• Mix in vanilla and cinnamon.
• Slowly mix in powdered sugar.
• Frost cooled cupcakes.

Notes

• These can be made without the ham for a sweeter, simpler cupcake. ++ The recipe will make fewer cupcakes since the ham takes some room in the cupcake well. ++ Bakes in a shorter time (about 20 min).
• It works well to use Black Forest ham, which has those nice looking black edges.
• It is best to use a ham layer about 1/8 inch thick. If the ham is very thinly sliced, layer multiple pieces.