Buttermilk-Spice Cupcakes Recipe

Name: Buttermilk-Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon cinnamon; 1/2 teaspoon ground ginger; Pinch of nutmeg; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 8 tablespoons (1 stick) unsalted butter, at room temperature; 1 cup sugar; 2 large eggs, at room temperature; 1 teaspoon vanilla extract; 1 cup low-fat buttermilk; Confectioners' sugar, optional

Servings: persons

2 cups all-purpose flour
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch of nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup low-fat buttermilk
Confectioners' sugar, optional

1
Preheat oven to 350u00b0F. Line a 12-cup and a 6-cup muffin tin with paper liners.
2
In a bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time, then mix in vanilla until smooth. Scrape down sides of bowl and mix again.
3
Add 1/3 of flour mixture; beat on low speed until incorporated. Beat in 1/2 cup buttermilk. Repeat, ending with flour. Turn speed to high; beat for 30 seconds.
4
Divide batter among muffin cups, filling 3/4 full. Bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool for 5 minutes in pans on a wire rack; remove cupcakes to cool completely on rack.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, Pinch of nutmeg, and more.

Yes, Buttermilk-Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Buttermilk-Spice Cupcakes

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