Wonder-Fall Spice Cupcakes

These Spice Cupcakes really are wonder-fall! You can top them with my Cinnamon Buttercream, or take them over the top with my Cinnamon Cream Cheese Buttercream! We hope you love these as much as we do!

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Course: Treats

Servings: cupcakes

Calories: 174kcal

Equipment

Ingredients

162 grams all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
103 grams granulated sugar
100 grams golden brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
175 grams buttermilk TO SUBSTITUTE: Add 1 tsp vinegar to 174 grams (3/4 cups) of milk and let set for 5 minutes
113 grams unsalted butter

Metric - US Customary

Instructions

Preheat your oven to 350 degrees F. and line a cupcake pan with 14 liners.
If using the buttermilk substitute, go ahead and mix your 1 tsp of vinegar and 3/4 cup of milk together and set aside. If not, just measure out your buttermilk and set aside.
In a medium bowl whisk your all purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground allspice together. Set aside.
In the bowl of your stand mixer or bowl with your hand mixer, beat your room temperature butter for about 1 minute.
Add your granulated and golden brown sugar to your butter.
Beat well until light and fluffy. Scrape down the bottom and sides of your bowl halfway through mixing.
Add one of your eggs to your butter and sugar mixture and beat until incorporated.
Scrape down the bottom and sides of your bowl. Add the other egg and the vanilla extract.
Beat until the mixture is well incorporated together. Scrape down the bottom and sides of your bowl.
Add half of your dry ingredients and half of your buttermilk (or buttermilk substitute) to your butter, egg, sugar mixture.
Mix on low until ALMOST incorporated.
Scrape down the bottom and sides of your bowl.
Add the remaining dry ingredients and buttermilk (or buttermilk substitute).
Again, mix until ALMOST incorporated.
Scrape down your blades, bottom, and sides of your bowl and fold any ingredients together that didn't get mixed all the way in. Making sure to not over-mix your batter is what keeps your cupcakes soft!
I use an ice cream scooper (equivalent to about 1/4 cup) to fill each of my cupcake liners. They will be about 2/3 full. I can usually get 14 cupcakes if I scrape down my bowl.
Place into your preheated oven for 14-18 minutes or until they spring back when very lightly touched.
Remove from the oven and let cool in the pan for about 4 minutes.
Carefully remove them from the pan and place onto a cooling rack to cool completely before adding buttercream!
If you're using my Cream Cheese or All-Butter Buttercream, I love to add a 1/2 tablespoon of ground cinnamon (for half of a batch) to give these an extra bit of flavor! The links to both of those recipes are in the description above the recipe 🙂
Enjoy!