Buttermilk Spice Cupcakes

Submitted by JamesDeansGirl

"I love to bake these in fall and winter; the aroma is so warm and inviting as these bake and the cakes are so tender. Frost with a cream cheese or maple frosting and serve with mugs of warm cider. Yummy!"

 

• Ready In: 38mins
• Ingredients: 14
• Yields: 12 cupcakes

ingredients

• 1 1⁄2 cups flour
• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon ground nutmeg
• 1⁄8 teaspoon ground cloves
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 6 tablespoons butter, softened
• 1⁄2 cup packed light brown sugar
• 1⁄3 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3⁄4 cup buttermilk

directions

1. Preheat oven to 350*F.
2. Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
3. In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
4. In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
5. Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
6. Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
7. Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
8. Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.

Reviews

[BarbieVA1]

Very good. Mave been using this recipe since 2004.

 

[Jo_C.]

This is a good recipe. The cupcakes rise a lot (probably double), so the 11 cupcake cases I half-filled with batter would have easily made 12 as stated in the recipe, but I didn't believe they'd rise as much as they did! They have a good flavour and are a pretty colour from the spices. I frosted them with lemon frosting (recipe #54666).