Buttermilk Spice Cupcakes Recipes

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.

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.

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.

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.

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.

Steps:

• Preheat oven to 350*.Line muffin tins with paper liners and set aside.
• In small bowl, whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda and salt.set aside.
• In large bowl, beat butter and brown and granulated sugar, till light and fluffy.with mixer on high speed.
• Lower speed to medium.beat in eggs, one at a time, then vanilla extract.
• Lower speed to low, and beat in flour mixture alternately with buttermilk, just till blended --
• Spoon batter in pans, top with SPICED CRUMBS:.
• to prepare crumbs,.
• put 3 tbls butter, softened, 2 tbls sugar, 2 tbls br sugar, packed, 1/2 cup flour, 1/2 tsp ground cinnamon, large pinch of nutmeg, and ground cloves.combine all in a small bowl.until coarse crumbs.
• Bake until tops of ckes are golden and springy.when lightly touched.about 20-25 minutes.
• Cool for 15 minutes in tins on wire rack.