“Adapted from a gluten-free recipe on Serious Eats, converted to make it non-GF. http://bit.ly/ftXyIU”
READY IN:
1hr 20mins
SERVES:
20
YIELD:
20 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Adjust oven rack to middle position and preheat oven to 350°F Line 20 muffin cavities with paper liners or grease with non-stick cooking spray.
  2. In a small bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, baking soda, ginger, nutmeg, and salt.
  3. In a large bowl, combine buttermilk, vegetable oil, and eggs. Whisk until thoroughly combined. Add dry ingredients. Whisk, using an electric mixer or hand-held whisk, until a smooth batter forms, about two minutes.
  4. Fill muffin cups 2/3 full with batter. Bake cupcakes until a cake tester inserted into the center comes out clean, about 20 minutes.
  5. Remove cupcakes from pan. Place on wire rack to cool.
  6. While cupcakes are cooling, prepare icing. In a bowl, combine cream cheese and butter. Cream until smooth. Add confectioners' sugar, milk and vanilla. Cream until smooth. Icing should be spreadable. If needed, add an additional 1/2 tablespoon milk. Spread icing on cooled cupcakes. Cupcakes can be stored for up to three days at room temperature or frozen for one month.

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