Spice Cupcakes

Spice Cupcakes

18
Kackie 1

"This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter."

Ingredients

35 m {{adjustedServings}} servings 238 cals
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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
  2. Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
  3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
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Reviews

18
  1. 20 Ratings

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Pretty caramel-beige in color, perfectly shaped, moist cupcakes. Just mildly sweet, they’re an ideal foundation for sweet frosting. The cornstarch acts as cake flour would, making these very ...

OMG!!!!This is the best cupcake I have EVER eaten. I make cakes for a living and refer to this site for flavor profiles all the time. I stumbled onto this recipe and think it is absolutely fanta...

So tasty and only a hint of sweet. I prefer a little more spice so I add a bit more to taste of the nutmeg and cinnamon. Topped with a classic vanilla buttercream, these are amazingly easy and g...