Buttermilk Spice Cupcakes |
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Prep Time: 18 Minutes Cook Time: 20 Minutes |
Ready In: 38 Minutes Servings: 6 |
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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! 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.
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