Buttermilk Spice Cupcakes - cooking recipe

Ingredients

1 1/2 cups flour
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1/2 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup buttermilk

Preparation

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.