with cream cheese frosting
Gather the ingredients - * Flour * Brown sugar * Baking powder * Cinnamon * Nutmeg * Allspice * Ginger * Cloves * Vegetable oil * Buttermilk * Eggs * Vanilla extract
In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves.
– In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla. – Add the wet ingredients to the dry and whisk to combine. Mix just until no large lumps remain - you don't want to overmix.
- Fill each muffin tin 3/4 of the way full with batter. - Bake the cupcakes for 15-17 minutes.
Gather the frosting ingredients - * Cream cheese * Butter * Powdered sugar * Vanilla extract
– Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. – Beat on medium speed until they are well combined. Then, add the vanilla and mix to combine. – With the mixer on low, slowly add the powdered sugar until fully combined.
– Beat the frosting for 1 minute or until it is light and creamy. Transfer the frosting to a piping bag fitted with your choice of a tip. – Pipe a small dollop of frosting onto the top of each cupcake and enjoy.
Store the cupcakes in an airtight container in the fridge for up to two days.
Full recipe at mildlymeandering.com