Very moist and deliciously spicy cupcakes!
Ingredients
1/2 teaspoon each ground ginger, cinnamon, cardamom, and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk
Frosting:
6 tablespoons butter, softened
3 cups confectioners’ sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons of 2% milk
Ground cinnamon
Directions
-In a small bowl, combine the ginger, cinnamon, cardamom, cloves, and pepper; set aside.
-In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
-Combine the flour, baking powder, salt, and 1-1/2 teaspoons spice mixture.
-Gradually add to creamed mixture alternately with milk, beating well after each addition.
-Fill paper-lined muffin cups two-thirds full. Bake at 350° for 24 to 28 minutes (or until a toothpick inserted in the center comes out clean). Cool for 10 minutes before removing from pans to wire racks to cool completely.
-In a large bowl, beat butter until fluffy; beat in the confectioners’ sugar, vanilla, and remaining spice mixture until smooth. Add enough milk to reach desired consistency.
-Pipe frosting over cupcakes; sprinkle with cinnamon.
-Makes one dozen.
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