Spice Cupcakes Recipe

Name: Spice Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cornstarch; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 4 pinches ground nutmeg; 4 pinches salt; ½ tablespoons butter; 1 1/3 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 1/2 cup milk

Servings: persons

1 1/2 cups all-purpose flour
1/2 cup cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 pinches ground nutmeg
4 pinches salt
½ tablespoons butter
1 1/3 cups sugar
4 eggs
1 teaspoon vanilla extract
1/2 cup milk

1
Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
2
Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
3
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
4
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

666

kcal

Calories

Fat

120

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 11 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, and more.

Yes, 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.

Spice Cupcakes

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