Buttermilk Spice Cupcakes Recipe

Name: Buttermilk Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon nutmeg; ⅛ teaspoon clove; ½ teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; 6 tablespoons butter, softened; ½ cup light brown sugar, packed; 2 large eggs, lightly beaten; ⅓ cup granulated sugar; 1 teaspoon vanilla extract; ¾ cup buttermilk; 3 tablespoons butter, softened; 2 tablespoons sugar; 2 tablespoons light brown sugar, packed; ½ cup all-purpose flour; ½ teaspoon ground cinnamon; ⅛ teaspoon ground cloves; ⅛ teaspoon nutmeg

Servings: persons

1 ½ cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon nutmeg
⅛ teaspoon clove
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
6 tablespoons butter, softened
½ cup light brown sugar, packed
2 large eggs, lightly beaten
⅓ cup granulated sugar
1 teaspoon vanilla extract
¾ cup buttermilk
3 tablespoons butter, softened
2 tablespoons sugar
2 tablespoons light brown sugar, packed
½ cup all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon ground cloves
⅛ teaspoon nutmeg

1
Preheat oven to 350*.Line muffin tins with paper liners and set aside.
2
In small bowl, whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.set aside.
3
In large bowl, beat butter and brown and granulated sugar, till light and fluffy.with mixer on high speed.
4
Lower speed to medium.beat in eggs, one at a time, then vanilla extract.
5
Lower speed to low, and beat in flour mixture alternately with buttermilk, just till blended --
6
Spoon batter in pans, top with SPICED CRUMBS:.
7
to prepare crumbs,.
8
put 3 tbls butter, softened, 2 tbls sugar, 2 tbls br sugar, packed, 1/2 cup flour, 1/2 tsp ground cinnamon, large pinch of nutmeg, and ground cloves.combine all in a small bowl.until coarse crumbs.
9
Bake until tops of ckes are golden and springy.when lightly touched.about 20-25 minutes.
10
Cool for 15 minutes in tins on wire rack.

1057

kcal

Calories

Fat

107

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 21 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, ⅛ teaspoon 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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