Buttermilk Spice Cupcakes

Buttermilk Spice Cupcakes

We have new neighbors in our cul-de-sac and we wanted to welcome them to our neighborhood so I made these cupcakes to take over to them.  They smelled so heavenly while baking and they tasted just as good as they smelled, comfort food at it’s best!  The recipe comes from “My Recipes” and they are very easy to make.

2 cups flour

1/2 teaspoon cinnamon

1/2 teaspoon ginger

pinch of nutmeg

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

8 tablespoons (1 stick) unsalted butter, softened

1 cup sugar

2 eggs, at room temperature

1 teaspoon vanilla

1 cup low-fat buttermilk

powdered sugar for topping, if desired

1  Preheat oven to 350 or 325 for dark baking pans.  Line muffin pans with paper liners.  (This recipe yielded 21 cupcakes for me.)

2  Whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt together.  On medium high, beat butter and sugar until light, about 3 minutes.  Beat in eggs, 1 at a time, then mix in vanilla until smooth.

3  Add 1/3 flour mixture and beat on low until incorporated.  Beat in 1/2 cup buttermilk.  Repeat, ending with flour then turn speed to high and beat for 30 seconds.

4  Divided batter among muffin cups, filling 3/4 full.  Bake until toothpick inserted in center comes out clean, 18 – 20 minutes.  Let cool 5 minutes before removing from pans.  Top with powdered sugar if desired.  (I sprinkled mine with my Alison’s Pantry Cinnamon Vanilla French Toast Sugar right before baking.)

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