Buttermilk Spice Cupcakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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makes 12..they freeze well.. Ingredients:
1 1/2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1/4 teaspoon ground ginger |
1/8 teaspoon nutmeg |
1/8 teaspoon clove |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
6 tablespoons butter, softened |
1/2 cup light brown sugar, packed |
2 large eggs, lightly beaten |
1/3 cup granulated sugar |
1 teaspoon vanilla extract |
3/4 cup buttermilk |
3 tablespoons butter, softened |
2 tablespoons sugar |
2 tablespoons light brown sugar, packed |
1/2 cup all-purpose flour |
1/2 teaspoon ground cinnamon |
1/8 teaspoon ground cloves |
1/8 teaspoon nutmeg |
Directions:
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 bine 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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