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Buttermilk-Spice Cupcakes

Photo: Kate Sears; Styling: Gerri Williams for James Reps
Prep time 15 mins
Bake time 20 mins
Yield Yields: 18 cupcakes (serving size: 1 cupcake)
Enjoy these simple, scrumptious Buttermilk-Spice Cupcakes while sticking to your New Year's resolutions. Each cupcake has fewer than 200 calories.


  • 2 cups all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup low-fat buttermilk
  • Confectioners' sugar, optional

Nutrition Information

  • calories 153
  • fat 6 g
  • satfat 3 g
  • protein 3 g
  • carbohydrate 23 g
  • fiber 0.0 g
  • cholesterol 35 mg
  • sodium 178 mg

How to Make It

  1. Preheat oven to 350°F. Line a 12-cup and a 6-cup muffin tin with paper liners.

  2. In a bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time, then mix in vanilla until smooth. Scrape down sides of bowl and mix again.

  3. Add 1/3 of flour mixture; beat on low speed until incorporated. Beat in 1/2 cup buttermilk. Repeat, ending with flour. Turn speed to high; beat for 30 seconds.

  4. Divide batter among muffin cups, filling 3/4 full. Bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes. Let cool for 5 minutes in pans on a wire rack; remove cupcakes to cool completely on rack.