Vintage Spice Cupcakes with Molasses Buttercream
Recipe By: Megan
Recipe type: Dessert, Cupcake
Prep time:
Cook time:
Total time:
Serves: 12
- 2 cups sifted cake flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
- ½ cup soft butter
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 eggs, well beaten
- ⅔ cup buttermilk
FOR THE MOLASSES BUTTERCREAM - 1 cup butter, soft
- 2 tablespoons molasses
- 4 cups powdered sugar
- ⅓ cup heavy cream
- Preheat your oven to 350˚ and prepare your cupcake pan by lining with paper liners, set aside.
- In a medium mixing bowl combine the flour, baking powder, baking soda, salt and spices.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar until fluffy, about 3 minutes on medium-high.
- Put the mixer on low speed and slowly add the eggs.
- Measure out your buttermilk and then alternate adding the dry ingredients and the buttermilk in 4 additions, mixing only until combined.
- Divide the batter evenly into the cupcake pan and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
- Cool about 15 minutes in the pan and then carefully remove and cool completely on a wire rack.
FOR THE MOLASSES BUTTERCREAM - In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on high for 7 minutes.
- Put the mixer on low and add the sugar, mix until smooth and combined.
- Add the cream slowly, add only enough to make the icing a good consistency for piping.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/07/vintage-spice-cupcakes-with-molasses-buttercream/
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