Buttermilk Spice Cupcakes Recipes

Steps:

• Preheat oven to 350*.Line muffin tins with paper liners and set aside.
• In small bowl, whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.set aside.
• In large bowl, beat butter and brown and granulated sugar, till light and fluffy.with mixer on high speed.
• Lower speed to medium.beat in eggs, one at a time, then vanilla extract.
• Lower speed to low, and beat in flour mixture alternately with buttermilk, just till blended --
• Spoon batter in pans, top with SPICED CRUMBS:.
• to prepare crumbs,.
• 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 cloves.combine all in a small bowl.until coarse crumbs.
• Bake until tops of ckes are golden and springy.when lightly touched.about 20-25 minutes.
• Cool for 15 minutes in tins on wire rack.

Steps:

• Preheat oven to 350 degrees F.
• Sift the flour, baking powder, baking soda and salt together onto a sheet of parchment paper.
• In a large bowl beat the eggs, yolks and sugar together. Add the melted butter, vanilla and buttermilk to the mixture.
• Add the dry ingredients gradually into the batter. Mix until smooth. It will appear light and fluffy.
• Ladle and divide the batter evenly among muffin cups and bake for about 18 minutes, or until a toothpick tester comes out clean. Let cupcakes cool on a wire rack for 15 minutes before frosting.
• For the frosting: Beat the butter and cream cheese until creamy. Add confectioners' sugar slowly, while mixing in melted chocolate and vanilla extract.

Steps:

• Preheat oven to 350*F.
• Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
• In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
• In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
• Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
• Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
• Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
• Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg; add to creamed mixture alternately with buttermilk. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, combine confectioners' sugar and cocoa. Stir in the coffee, butter and vanilla until smooth. Frost cupcakes. Garnish with coffee beans and candies if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
• Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
• For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.