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Ingredients
| all-purpose flour (unsifted): 1 1/2 cups |
| ground cinnamon: 1 tsp |
| ground ginger: 1/4 tsp |
| ground nutmeg: 1/8 tsp |
| ground cloves: 1/8 tsp |
| baking powder: 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| salted butter: 6 Tbl (softened) |
| light brown sugar (packed): 1/2 cup |
| granulated sugar: 1/3 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| buttermilk: 3/4 cup |
Buttermilk Spice Cupcakes
Credit: Food.com
User rating:
-
Prep Time
18 min -
Cook Time
20 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350*F.
- Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
- In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
- Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
- Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
- 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.
- Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.