Vanilla Pumpkin Spice Cupcakes

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 2/3 cups Granulated sugar
  • 1 tbsp Pumpkin spice
  • 1/4 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted
  • 1 1/4 cups Buttermilk

Found on sweetopia.net

Ingredients

• 1 cup unsalted butter, at room temperature
• 1 2/3 cups granulated sugar
• 4 eggs
• 1 Tbsp vanilla extract
• 1 Tbsp pumpkin spice*
• 3 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/4 cups buttermilk

Directions

• Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
• In a mixer bowl fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes).
• Beat in eggs, one at a time, beating well after each addition.
• Beat in vanilla and then pumpkin spice.
• Whisk together flour, baking powder, baking soda and salt.
• Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk.
• Using an ice cream scoop or 1/4 cup measurer, scoop batter into a muffin tin lined with cupcake liners.
• Bake for approximately 15-20 minutes, until cake tester (toothpicks or skewers work well too), inserted in centre comes out clean.
• Let cool in muffin tins for about 5 minutes, then remove and let cool completely before adding icing.
• *Note about pumpkin spice - Pumpkin pie spice is generally available in the grocery store. It is an already made mixture of cinnamon, ginger and nutmeg. If youd like to substitute for this recipe, use 1 1/2 tsp ginger, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.