#fallcupcakes

These Fall Spice Cupcakes are a perfect treat for the autumn season. They are moist, flavorful, and filled with warm spices like cinnamon, nutmeg, and cloves. The addition of pumpkin puree adds a delightful fall twist to these cupcakes. Top them with your favorite frosting and serve them at any fall gathering or just as a sweet treat with a cup of hot cider.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1 tsp ground cinnamon. 1/2 tsp ground nutmeg. 1/4 tsp ground cloves. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup buttermilk. 1/2 cup canned pumpkin puree. 1/4 cup sour cream.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a bowl with a whisk. In a different bowl, beat the sugar and softened butter together until the mixture is light and fluffy. One at a time, add the eggs and mix well after each one. Add the vanilla extract and mix well. While adding the buttermilk, start with the dry ingredients and work your way to the buttermilk. Don't mix any further than that. The batter should be smooth and well mixed after adding the pumpkin puree and sour cream. Fill each cupcake liner about two thirds of the way to the top with batter. It's done when a toothpick stuck in the middle of a cupcake comes out clean after 18 to 20 minutes of baking. After putting the cupcakes in the pan to cool for a while, move them to a wire rack to cool completely. Use your favorite cream cheese frosting or a spiced buttercream to frost the cake after it has cooled. Have fun with your tasty Fall Spice Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes