Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Adapted from a gluten-free recipe on Serious Eats, converted to make it non-GF. http://bit.ly/ftXyIU

Ingredients Nutrition

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F Line 20 muffin cavities with paper liners or grease with non-stick cooking spray.
  2. In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, baking soda, ginger, nutmeg, and salt.
  3. In a large bowl, combine buttermilk, vegetable oil, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk, using an electric mixer or hand-held whisk, until a smooth batter forms, about two minutes.
  4. Fill muffin cups 2/3 full with batter. Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
  5. Remove cupcakes from pan. Place on wire rack to cool.
  6. While cupcakes are cooling, prepare icing. In a bowl, combine cream cheese and butter. Cream until smooth. Add confectioners' sugar, milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.
Most Helpful

This taught me to look through a recipe more carefully before I start making it. There isnt any amount for the granulated sugar or brown sugar. I guessed, I was wrong and they came out like hockey pucks. Very Expensive hockey pucks. Before a recipe should be posted, it should be looked over more carefully. That goes also for anyone .about to try something.

my1hunter March 10, 2013