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Buttermilk Spice Cupcakes

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“makes 12..they freeze well..”

Ingredients Nutrition


  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.

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