Spice Cupcakes
Indulge in the warm, cozy flavors of autumn with these irresistible Spice Cupcakes. Infused with aromatic ground cinnamon, nutmeg, and ginger, these tender cupcakes are a perfect balance of sweet and spiced goodness. The recipe combines creamy Greek yogurt or tangy sour cream with milk to create a moist, fluffy texture in every bite, while a combination of granulated sugar and light brown sugar adds rich depth of flavor. Effortless to prepare in just 20 minutes, these cupcakes bake to perfection in under 18 minutes, making them an easy yet impressive treat. Top them off with velvety cream cheese frosting or vanilla buttercream for a dessert that's as stunning as it is delicious. Whether for fall gatherings, holiday parties, or a cozy afternoon snack, these cinnamon-spiced cupcakes are sure to become a household favorite.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 0.75 cups granulated sugar
- 0.5 cups light brown sugar, packed
- 2 eggs, large
- 2 teaspoons pure vanilla extract
- 0.5 cups milk
- 0.5 cups plain Greek yogurt or sour cream
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners and set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric hand mixer or stand mixer fitted with the paddle attachment to cream the softened unsalted butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pure vanilla extract.
Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the milk and Greek yogurt (or sour cream), starting and ending with the dry ingredients. Mix just until combined; be careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each liner 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 before frosting.
Once cooled, frost the cupcakes with your favorite cream cheese frosting or vanilla buttercream. Optionally, garnish with a sprinkle of ground cinnamon on top for extra flair.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 21.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 70 mg | 1% | |
*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.
