Spiced Vanilla Cupcakes – Yum!


Spiced Vanilla Cupcakes

I know I’m getting ahead of myself a little bit with this recipe. I’m just looking forward to cooler weather. Notice I said cooler weather, not be-buried under 6 feet of snow type weather. 


Spiced Vanilla Cupcakes

I always try to bake with items that I have in my fridge and pantry. So I had a lot of apples that I needed to use before they got spoiled. This simple, yet delicious recipe hit the right spot.


1 stick (8 tbsp) unsalted butter

1/2 cup all-purpose flour

1/2 cup self-rising flour

3/4 cups of sugar

3 eggs

1/3 cup of milk

1/2 tbsp vanilla extract

1/4 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

Makes enough for 12 cupcakes.


  1. Make sure the butter and eggs are at room temperature. I leave it out for 30 minutes. Preheat oven to 350 degrees Fahrenheit.
  2. Line one 12-cup muffin tin with cupcake papers. Set aside.
  3. In a small bowl sift flour and set aside.
  4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar and mix well.
  5. Add the eggs one at a time and mix well. Make sure to scrape the sides of the bowl.
  6. In three parts add the flour and alternate with the milk and vanilla. Just beat until mixed (do not over mix).
  7. Spoon batter into cupcake liners with an ice cream spoon. Fill until you have about 1/4 inch space from the top. This will give a slight dome look when done.
  8. Bake for 17 minutes or until cake tester (toothpick) comes out clean when inserted in the middle of the cake.
  9. Cool cupcakes in tin for 15 minutes. Then take out of tins and cool completely on a wire rack before icing.
  10. You may decorate with light cool whipped cream or the icing of your choice.
  11. For crunch I added granola and apples that were cooked with brown sugar and lemon juice (recipe to come soon).

This was a fast and easy recipe. It was yummy and put me right into the spirit of fall (autumn).

You may keep unfrosted/undecorated cupcakes in air-tight container for 3 days or freeze for up to 30 days.

I like to make a batch and have them handy for last minute visits or to negotiate with my 4 year old. The things a mom has to do sometimes.

Enjoy, Bon Appétit, Buen Provecho!


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