Buttermilk-Spice Cupcakes

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.5 teaspoon cinnamon 
• 18 servings confectioners' sugar 
• 2 large eggs at room temperature
• 2 cups flour all-purpose
• 0.5 teaspoon ground ginger 
• 1 cup buttermilk low-fat
• 1 pinch nutmeg 
• 0.5 teaspoon salt 
• 1 cup sugar 
• 8 tablespoons butter unsalted at room temperature (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• wire rack
• hand mixer
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350F. Line a 12-cup and a 6-cup muffin tin with paper liners.
2. In a bowl, whisk flour, cinnamon, ginger, nutmeg, baking powder, baking soda and salt. In a large bowl, using an electric mixer on medium-high speed, beat butter and sugar until light, about 3 minutes. Beat in eggs 1 at a time, then mix in vanilla until smooth. Scrape down sides of bowl and mix again.
3. Add 1/3 of flour mixture; beat on low speed until incorporated. Beat in 1/2 cup buttermilk. Repeat, ending with flour. Turn speed to high; beat for 30 seconds.
4. Divide batter among muffin cups, filling 3/4 full.
5. Bake until a toothpick inserted into center of a cupcake comes out clean, 18 to 20 minutes.
6. Let cool for 5 minutes in pans on a wire rack; remove cupcakes to cool completely on rack.