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Buttermilk Spice Cupcakes

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“I love to bake these in fall and winter; the aroma is so warm and inviting as these bake and the cakes are so tender. Frost with a cream cheese or maple frosting and serve with mugs of warm cider. Yummy!”
READY IN:
38mins
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
  3. In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
  4. In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
  5. Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
  6. Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
  7. Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
  8. Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.

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