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.