Buttermilk-Spice Cupcakes

Buttermilk-Spice Cupcakes Recipe
Photo: Kate Sears; Styling: Gerri Williams for James Reps
Enjoy these simple, scrumptious Buttermilk-Spice Cupcakes while sticking to your New Year's resolutions. Each cupcake has fewer than 200 calories.

Yield:

Yields: 18 cupcakes (serving size: 1 cupcake)

Recipe Time

Prep: 15 Minutes
Bake: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note:

January 2014
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