BUTTERMILK SPICE CUPCAKES
I love to bake these in fall and winter; the aroma is so warm and inviting as these bake and the cakes are so tender. Frost with a cream cheese or maple frosting and serve with mugs of warm cider. Yummy!
Provided by JamesDeansGirl
Categories Dessert
Time 38m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 184.1, Fat 6.9, SaturatedFat 4, Cholesterol 51.1, Sodium 188.7, Carbohydrate 27.5, Fiber 0.5, Sugar 15.3, Protein 3.2
CHICKEN AND BUTTERMILK WAFFLE CUPCAKES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 24 to 30 cupcakes
Number Of Ingredients 25
Steps:
- For the spice mixture: In a medium bowl, blend the pecans, both sugars, the cinnamon and nutmeg. Take a fork or a spoon and mix the ingredients until well blended.
- For the fried chicken: In medium pot, heat the oil on the stove top. Wash the chicken thoroughly. Cut the chicken into 1-inch cubes and set aside.
- In a bowl, add the all-purpose flour, garlic powder, onion powder and paprika, and sprinkle with salt and pepper. In another bowl, pour in the buttermilk. Place the cubed chicken into the buttermilk, then remove and place into the flour until all the pieces are covered in flour. Add the chicken to the oil and fry until golden brown, 4 to 5 minutes. Set aside a handful of small pieces for garnish.
- For the cupcakes: Preheat the oven to 325 degrees F. Line muffin pans with paper liners.
- In a medium bowl, cream together the butter and granulated sugar. Beat in the eggs, one at a time, and then stir in the vanilla. Combine the cake flour and baking powder, add to the creamed mixture and mix well. Stir in the buttermilk until the batter is smooth. Add the maple syrup, shredded fried chicken and spiced dry mix to the batter and stir. Then scoop the batter into the liners. Bake for 20 to 25 minutes. The cupcakes are done when they spring back to the touch.
- Let cool.
- For the frosting: In a mixing bowl, cream together the butter and cream cheese until well blended. Then add the powdered sugar, 1 cup at a time. Add the maple extract.
- To assemble: Once the cupcakes are cool, you may use a spoon or piping bag to frost the cupcakes with the maple frosting. After you have frosted, use a small piece of the remaining fried chicken to garnish the top of the cupcakes.
BUTTERMILK SPICE CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease and flour 2 (9-inch) cake pans. In a large mixing bowl with an electric mixer, cream the brown sugar and butter. With the mixer running, add the oil in a steady stream. Add the egg yolks, one at a time, beating well after each addition. Sift the flour, baking soda, baking powder, spices and salt into a medium-size mixing bowl. Alternately add the flour mixture and the buttermilk to the batter, mixing well. With the electric mixer, in another large mixing bowl, beat the egg whites until stiff peaks form, then fold them into the cake batter. Pour the batter evenly into the prepared pans. Bake until the center springs back when touched, about 25 minutes. Remove from the oven and cool on wire racks. After the cakes have cooled, invert them onto sheets of parchment paper. Slice each cake in half and set aside.
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN SPICE CUPCAKES
This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.
Provided by Javaru
Categories Fruits and Vegetables Vegetables Squash
Time 1h40m
Yield 24
Number Of Ingredients 20
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
- Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
- While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.
Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g
BUTTERMILK SPICE CAKE
This divine dessert features a rich toasted-pecan filling.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h55m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour two 9-inch round pans.
- Stir together cake flour, granulated sugar, baking powder, salt, orange peel, baking soda, cloves and cinnamon in large bowl. Beat in brown sugar, butter and buttermilk on medium speed, scraping bowl occasionally. Add eggs. Beat an additional 2 minutes, scraping bowl frequently. Pour into pans.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers with Toasted Pecan Filling. Frost side and top of cake with Whipped Cream Frosting.
Nutrition Facts : Calories 670, Carbohydrate 97 g, Cholesterol 120 mg, Fiber 1 g, Protein 6 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 490 mg
SPICE CAKE
I enjoy cake decorating and sometimes decorate one for a family member's birthday. I've even encouraged nieces and nephews to help me bake this cake.-Robin E Perry, Seneca, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12-16 servings.
Number Of Ingredients 16
Steps:
- In a bowl, cream sugar and butter. Add eggs; beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Mix well. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until the cake tests done. Cool. For frosting, cream shortening and butter in a bowl. Add vanilla. Gradually beat in sugar. Add milk; beat until light and fluffy. Frost cake.
Nutrition Facts :
EMERIL'S PUMPKIN-SPICE CUPCAKES WITH CREAM CHEESE FROSTING
"Pumpkin is not just for pies! Whip up a batch of these easy cupcakes with your kids for a twist on a favorite fall ingredient. They make awesome after-school sweets and are a welcome change from pumpkin pie on your holiday table."Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 55m
Yield Makes 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly coat 24 standard muffin cups with cooking spray or line with paper liners. In a medium bowl, whisk together pumpkin puree, buttermilk, and vanilla. In another medium bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice. In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy, 3 to 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on low, beat in flour mixture in 3 additions, alternating with 2 additions pumpkin mixture, until combined.
- Spoon 1/4 cup batter into each muffin cup. Bake until a toothpick inserted in center comes out clean, 18 to 20 minutes, rotating pans halfway though. Let cupcakes cool in pans on wire racks, 15 minutes. Remove cupcakes from pans and let cool completely on racks, 10 minutes. To serve, spread frosting onto cooled cupcakes.
Nutrition Facts : Calories 292 g, Fat 16 g, Fiber 1 g, Protein 3 g, SaturatedFat 10 g
KIM'S BUTTERMILK SPICE CAKE
This spice cake was inspired by a recipe from one of my mom's old cookbooks. It was my great-grandpa's favorite cake, and I used to make it for him all the time. It's a simple cake that's not too sweet, and has a rather strong spice flavor. Err on the side of underbaking the cake rather than overbaking, or it'll be dry.
Provided by Kim
Categories Spice Cake
Time 1h30m
Yield 12
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk together flour, cinnamon, baking powder, baking soda, salt, cloves, nutmeg, and allspice in a bowl until well combined.
- Cream together butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract. Add in half of the flour mixture, and stir until just combined. Pour in buttermilk, and mix until just combined. Add in remaining flour mixture and mix until just combined. Pour batter into the prepared pan and spread into an even layer.
- Bake in the preheated oven until the middle of the cake springs back lightly when touched, 40 to 45 minutes. Remove from the oven and allow the cake to cool completely before frosting.
- For the frosting, cream butter in a large bowl until smooth. Add cream cheese and beat until thoroughly combined. Mix in confectioners' sugar, 1 cup at a time, and beat until smooth after each addition. Mix in vanilla and salt. Add in heavy cream and beat until frosting is smooth, about 2 minutes. Frost cooled cake as desired.
Nutrition Facts : Calories 586.9 calories, Carbohydrate 71.1 g, Cholesterol 131 mg, Fat 31.8 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 19.6 g, Sodium 498.6 mg, Sugar 53.5 g
MIMI'S CAFE BUTTERMILK SPICE MUFFINS
Make and share this Mimi's Cafe Buttermilk Spice Muffins recipe from Food.com.
Provided by Millereg
Categories Quick Breads
Time 55m
Yield 6-12 muffins
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- In a mixing bowl, cream the sugar and butter together with an electric mixer.
- When they are thoroughly mixed, add the eggs and beat for 1 more minute.
- Sift the flour into a separate bowl, together with the baking soda, nutmeg and cinnamon.
- Add the flour and buttermilk to the first mixture, and mix at low speed until smooth.
- To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.
- Make the nut topping by combining all the Nut Topping ingredients together in a small bowl.
- Grease muffin tins with additional butter or margarine, or use paper or foil baking cups.
- Fill each cup ¾ full of batter.
- Add a full rounded tablespoon of the nut topping on top of the batter in each cup.
- Bake immediately, or the topping will sink to the bottom of the muffins, and then you will be mad at yourself - and we don't want that to happen, do we?.
- Bake at 375°F for 20 to 25 minutes until the muffins are golden brown and a toothpick inserted in the middle of a muffin comes out dry.
- (Home ovens' heat differently from Mimi's commercial ovens, and so you may need to adjust the temperature and/or the baking time accordingly).
- This recipe yields 12 standard-size muffins, or 6 Jumbo-size muffins.
- If you are using jumbo muffin tins, reduce the oven temperature by 25° and increase the baking time by 5 to 10 minutes.
Nutrition Facts : Calories 699, Fat 31.4, SaturatedFat 12.1, Cholesterol 135, Sodium 493.3, Carbohydrate 94.8, Fiber 3.1, Sugar 52.4, Protein 12.8
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