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!!

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Steps

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Preheat oven to 350f.

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Grease and flour 12 muffin cups , or line with paper wrappers.

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Set aside.

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In a small bowl , whisk together the flour , baking powder , baking soda , spices , and salt.

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Set aside.

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In a large bowl , using an electric mixer on high speed , beat together the butter and both sugars until well blended.

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Reduce mixer speed to medium.

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Beat in the eggs , one at a time , then the vanilla.

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Reduce mixer speed to low.

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Beat in the flour mixture alternately with the buttermilk , mixing just until combined.

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Spoon batter into the prepared muffin tins.

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Bake for 20-25 minutes , until the tops are golden and spring back when lightly pressed with a finger.

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Cool 15 minutes in the tins.

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Invert onto wire racks and cool completely before frosting.

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Ingredients

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flour, cinnamon, ground ginger, ground nutmeg, ground cloves, baking powder, baking soda, salt, butter, light brown sugar, granulated sugar, eggs, vanilla extract, buttermilk