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Wonder-Fall Spice Cupcakes
- 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
- 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 🙂