Enjoy these simple, scrumptious Buttermilk-Spice Cupcakes while sticking to your New Year's resolutions. Each cupcake has fewer than 200 calories.

Recipe by MyRecipes January 2014

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Credit: Kate Sears; Styling: Gerri Williams for James Reps

Recipe Summary

prep:
15 mins
bake:
20 mins
total:
35 mins
Yield:
Yields: 18 cupcakes (serving size: 1 cupcake)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Nutrition Facts

153 calories; fat 6g; saturated fat 3g; protein 3g; carbohydrates 23g; fiber 0g; cholesterol 35mg; sodium 178mg.
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