Them be muffins. Somehow I’ve always wanted to say that! Not sure why.

You guys had your Halloween, now it’s time to make room for Sinterklaas. I absolutely love how these muffins turned out. They looked so cheerful! Very Sinterklaas worthy. The cupcakes were really fragrant with just enough spices in them to make them taste more interesting than regular muffins. Not too sweet either. Topped with white chocolate frosting, this was my little man’s private cupcake heaven.

And you betcha I made the kid work for his cupcakes!

Cupcakes:

2 cups all-purpose flour
1/2 a tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 a cup sugar
2 tbsp speculaas spice
1 large egg
1 cup buttermilk
1 stick soft butter

Frosting:

5 oz white chocolate
2 cups confectioners sugar
2/3 tsp white vanilla extract
5 oz softened butter
1/4 cup milk

Directions:

* this recipe makes for 12 muffins.

Mix 2 cups sieved all-purpose flour with 1 tsp baking powder, 1 slightly heaping tsp baking soda, 1/2 a tsp salt, 2 tbsp speculaas spice and 1/2 a cup sugar.

Bring in the troops. Love seeing those tiny hands in my shots. Lightly beat one large egg.

Pour in 1 cup buttermilk and stir together. It’s hard to keep in focus when you’re photographing a 3-year-old in the kitchen! He was trying so hard, though.

I forgot to take a shot of the bowl with melted butter. Well, mine was more soft than melted. I should have nuked it a little longer but in the end it didn’t matter for the flavor or structure. Add the buttermilk and egg to the melted butter and stir well.

Pour the buttermilk butter in with the flour and use an old and wornout hand-mixer to lightly mix the batter. Or use a shiny new cobalt blue kitchenaid, just don’t tell me about it (glares), you hear me, Kalyn!

Line a muffin tray with 12 colorful liners. Come on, it’s for St. Nicholas. Besides, you need some color in your life anyway. Out with the boring white cupcakes. Fill them 1/2 to max 2/3 with the batter.

Bake the muffins at 350F (180C) for 20 to 25 minutes. Until puffy, brown and a toothpick stuck in the center comes out clean.

Time to make the frosting! Break 5 oz white chocolate in little pieces. I put them in a microwave-proof bowl and nuke them for a minute and a half. But you can also melt the chocolate au bain marie. Your call. Let it cool off.

Another key ingredients is 5 oz softened butter. Now, I know a lot people use unsalted butter and add a pinch of salt. I’m not one of them. I prefer using salted butter.

Mix 2 cups confectioners sugar (pretend for a moment I sieved the sugar as well) with 1/4 cup milk, 2/3 tsp white vanilla extract and the butter. Mix until creamy and fluffy.

Stir in the melted white chocolate. Refrigerate the frosting for about 45 minutes. Until firm enough for decorating.

Pipe the frosting onto the muffins using a pastry bag and large decorating tip (I used Wilton 1M).

Not entirely sure what was more fun; making them together or eating them together. I love his current age—all temper tantrums and cheekiness aside—they are so fricken cute when they want  to help out in the kitchen, look totally focused and concentrated while doing it. And they are so shamelessly proud of themselves.

Kay’s Recipe Card

Click here for printable size.

Tags: all-purpose flour, baking powder, baking soda, butter, buttermilk, confectioners sugar, egg, milk, salt, Speculaas Muffins, speculaas spices, white chocolate, white chocolate frosting, white vanilla extract