Vintage Spice Cupcakes with Molasses Buttercream
Recipe By: 
Recipe type: Dessert, Cupcake
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
For high altitude I used ¾ cup of buttermilk instead of ⅔ cup and baked at 300˚ instead of 350˚
Ingredients
  • 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
Preparation Instructions
  1. Preheat your oven to 350˚ and prepare your cupcake pan by lining with paper liners, set aside.
  2. In a medium mixing bowl combine the flour, baking powder, baking soda, salt and spices.
  3. 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.
  4. Put the mixer on low speed and slowly add the eggs.
  5. Measure out your buttermilk and then alternate adding the dry ingredients and the buttermilk in 4 additions, mixing only until combined.
  6. Divide the batter evenly into the cupcake pan and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
  7. Cool about 15 minutes in the pan and then carefully remove and cool completely on a wire rack.
    FOR THE MOLASSES BUTTERCREAM
  8. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter on high for 7 minutes.
  9. Put the mixer on low and add the sugar, mix until smooth and combined.
  10. 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/