I love to bake these in fall and winter; the aroma is so warm and inviting as these bake and the cakes are so tender. Frost with a cream cheese or maple frosting and serve with mugs of warm cider. Yummy!

Ingredients

flour↗1 1⁄2 cups
cinnamon↗1 teaspoon
ground ginger↗1⁄4 teaspoon
ground nutmeg↗1⁄8 teaspoon
ground cloves↗1⁄8 teaspoon
baking powder↗1⁄2 teaspoon
baking soda↗1⁄2 teaspoon
salt↗1⁄4 teaspoon
butter↗6 tablespoons
softened
light brown sugar1⁄2 cup
packed
granulated sugar↗1⁄3 cup
eggs↗2
vanilla extract↗1 teaspoon
buttermilk↗3⁄4 cup

Step-by-step instructions

1
Preheat oven to 350*F.
2
Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
3
In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
4
In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
5
Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
6
Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
7
Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
8
Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.

Source: food.com

Original recipe ↗

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