This is a great recipe for Fall time that doesn't involve pumpkin or apples, but still has all of the warm spices of the season. The combination of my cinnamon spice blend with the creamy maple cream cheese frosting is absolutely divine. I love these cupcakes this time of year. They also make a great addition to any Thanksgiving dessert table, next to all of the pumpkin pies and apple crisps!
Buttermilk Spice Cupcakes with Maple Cream Cheese Frosting
Ingredients
Yield: 14-16 cupcakes
Ingredients
Buttermilk Spice Cupcakes:
- 1 1/4 cup (140g) cake flour, weighed or spooned and leveled
- 3/4 cup packed, brown sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup (1/2 stick/57g) unsalted butter, softened
- 3 tablespoons vegetable oil
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120g) buttermilk, room temperature
Maple Spice Cream Cheese Frosting:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 4oz cream cheese, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon maple extract
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 cups (1/2lb) powdered sugar, sifted
- nutmeg for sprinkling on top
Directions
Prepare Cupcakes:
Preheat oven to 350° F (175° C). Line a cupcake pan with baking cups.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, salt and spices on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and buttermilk until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
In a medium bowl or bowl of a stand mixer, mix together cake flour, sugar, baking powder, baking soda, salt and spices on low speed for about 20 seconds. Add butter and oil and mix for about 1-2 minutes to coat the flour, until mixture resembles wet sand.
In a small bowl, whisk together egg, yolk, vanilla, and buttermilk until smooth. Slowly add the wet mixture on low speed. Increase to medium speed and beat for about 1 minute until batter is smooth.
Fill cupcake liners just over 1/2 full, about 3 tablespoons of batter per cup. Bake for 16-19 minutes, or until an inserted toothpick comes out clean. (For mini cupcakes, fill with about 1 1/2 tablespoons batter each and bake for about 8-10 minutes). Transfer to a wire rack to cool completely before frosting.
Prepare Frosting:
With an electric mixer, beat butter on medium speed until smooth and pale in color. Beat in cream cheese (make sure they are both at room temperature so you do not get lumps in your frosting). Add vanilla, maple, salt and cinnamon. Gradually beat in powdered sugar until incorporated. Beat on medium speed for about 3 minutes, until smooth and creamy. Frost cupcakes and sprinkle ground nutmeg on top if desired.
