# What You Need:
→ For the Cupcakes
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 cup (100 g) granulated sugar
03 - 1/4 cup (55 g) light brown sugar, packed
04 - 1 1/2 tsp baking powder
05 - 1/4 tsp fine sea salt
06 - 1/2 cup (115 g) unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/2 cup (120 ml) whole milk, room temperature
09 - 2 tsp pure vanilla extract
→ For the Terracotta Buttercream
10 - 1 cup (230 g) unsalted butter, softened
11 - 2 1/2 cups (300 g) powdered sugar, sifted
12 - 2 tbsp milk or cream
13 - 1 tsp vanilla extract
14 - 1/2 tsp cinnamon
15 - 1/2 tsp natural cocoa powder
16 - Gel food coloring in orange, red, and a touch of brown (to achieve terracotta hue)
17 - Pinch of fine sea salt
# How-To:
01 - Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
02 - In a large bowl, whisk flour, granulated sugar, brown sugar, baking powder, and salt.
03 - Add softened butter, eggs, milk, and vanilla. Beat on medium speed for 2 minutes until smooth and pale.
04 - Divide batter evenly among cupcake liners (about 2/3 full each).
05 - Bake for 18–20 minutes, or until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
06 - For the buttercream: Beat butter until creamy. Gradually add powdered sugar, beating until fluffy.
07 - Add milk, vanilla, cinnamon, cocoa powder, and salt. Beat to combine.
08 - Add drops of gel food coloring (start with orange, then add hints of red and brown) until a warm terracotta color is achieved.
09 - Frost cooled cupcakes using a piping bag fitted with a star tip.
