Spice Cupcakes

Vegetarian
Spice Cupcakes
35 min.
15
235kcal

Suggestions


Indulge your sweet tooth with these delightful Spice Cupcakes, a perfect treat for any occasion! Bursting with warm flavors and a soft, moist texture, these cupcakes are sure to impress your family and friends. Whether you're hosting a gathering or simply craving a sweet snack, this vegetarian recipe is quick and easy to whip up, taking just 35 minutes from start to finish.

Each cupcake is a harmonious blend of aromatic spices, including cinnamon and nutmeg, which create a comforting and inviting aroma as they bake. The rich buttery flavor combined with the sweetness of sugar makes every bite a heavenly experience. With 15 servings, there's plenty to share—or to keep all to yourself!

Not only are these Spice Cupcakes delicious, but they also offer a balanced caloric profile, making them a delightful dessert option without the guilt. Perfectly paired with a cup of tea or coffee, these cupcakes are versatile enough to be enjoyed at any time of day. So, gather your ingredients and get ready to treat yourself to a batch of these scrumptious Spice Cupcakes that are sure to become a favorite in your dessert repertoire!

Ingredients

  • teaspoons double-acting baking powder 
  • 12 tablespoons butter 
  • 0.5 cup cornstarch 
  •  eggs 
  • 1.5 cups flour all-purpose
  • teaspoon ground cinnamon 
  • pinches nutmeg 
  • 0.5 cup milk 
  • pinches salt 
  • 1.3 cups sugar 
  • teaspoon vanilla extract 

Equipment

  • bowl
  • oven
  • hand mixer
  • muffin liners

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
  2. Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
  3. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy.
  4. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg.
  5. Mix in the flour mixture alternately with the milk.
  6. Pour the batter into the prepared muffin cups.
  7. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts

Calories235kcal
Protein5.33%
Fat40.71%
Carbs53.96%

Properties

Glycemic Index
26.67
Glycemic Load
19.65
Inflammation Score
-3
Nutrition Score
3.8856521904792%

Nutrients percent of daily need

Calories:234.94kcal
11.75%
Fat:10.74g
16.52%
Saturated Fat:6.36g
39.78%
Carbohydrates:32.03g
10.68%
Net Carbohydrates:31.53g
11.46%
Sugar:18.33g
20.37%
Cholesterol:68.7mg
22.9%
Sodium:252.55mg
10.98%
Alcohol:0.09g
100%
Alcohol %:0.17%
100%
Protein:3.16g
6.33%
Selenium:8.34µg
11.92%
Vitamin B2:0.13mg
7.9%
Vitamin B1:0.11mg
7.26%
Folate:28.94µg
7.23%
Vitamin A:357.09IU
7.14%
Manganese:0.12mg
6.19%
Phosphorus:60.54mg
6.05%
Calcium:54.66mg
5.47%
Iron:0.9mg
4.98%
Vitamin B3:0.77mg
3.83%
Vitamin B12:0.17µg
2.79%
Vitamin B5:0.28mg
2.78%
Vitamin E:0.4mg
2.65%
Vitamin D:0.32µg
2.16%
Fiber:0.5g
2.01%
Zinc:0.3mg
1.97%
Copper:0.03mg
1.67%
Vitamin B6:0.03mg
1.57%
Magnesium:6.23mg
1.56%
Potassium:46.97mg
1.34%
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