Buttermilk Spice Cupcakes
Indulge in the warm, comforting flavors of fall with these irresistible Buttermilk Spice Cupcakes, a perfect balance of sweet and spice in every bite. Infused with aromatic ground cinnamon, nutmeg, and cloves, these soft and moist cupcakes are elevated by the tangy richness of buttermilk. The batter is gently folded together to ensure a tender crumb, while a swoop of luscious cream cheese frosting takes these treats to the next level. Ready in under 40 minutes, this recipe is perfect for any occasion, from family gatherings to holiday celebrations. For an extra touch of elegance, sprinkle a dash of cinnamon on top for a fragrant garnish. These spiced cupcakes are a must-try for anyone who loves classic fall desserts with a twist!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 cups Unsalted butter, softened
- 1 cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Pure vanilla extract
- 0.75 cups Buttermilk
- 1 batch Cream cheese frosting (store-bought or homemade)
- 0.25 teaspoons Optional: ground cinnamon for garnish
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with buttermilk. Begin and end with the dry ingredients, mixing just until combined. Do not overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Once the cupcakes are completely cool, frost them with cream cheese frosting using a spatula or piping bag.
If desired, sprinkle a pinch of ground cinnamon on top of each cupcake as a garnish before serving.
Nutrition Facts
Calories |
2777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.4 g | 153% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 393.1 g | 143% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 225.7 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 372 mg | 29% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 676 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
