Buttermilk Spice Cupcakes Recipes

BUTTERMILK CUPCAKES WITH CHOCOLATE ICING

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.

BUTTERMILK SPICE CUPCAKES

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.

SPICE CUPCAKES WITH MOCHA FROSTING

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.

APPLESAUCE SPICE CUPCAKES

Steps:

• In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat the oven to 350°F. Line 24 muffin cups with paper liners.
• Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
• Spoon half the batter into a ziplock bag. Snip 1/4 inch corner from the bag and fill the paper liners two-thirds full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15 to 20 minutes. Remove the cupcakes from the baking pans, place on a wire rack, and allow to cool completely.

PUMPKIN SPICE CUPCAKES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
• Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
• While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.