Recipe by Kackie
"This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/3 cups
OMG!!!!This is the best cupcake I have EVER eaten. I make cakes for a living and refer to this site for flavor profiles all the time. I stumbled onto this recipe and think it is absolutely fantastic! I added a few more shavings of fresh nutmeg and used Jamacian Allspice. This is spectacular I am puttin two more stars here **!
Pretty caramel-beige in color, perfectly shaped, moist cupcakes. Just mildly sweet, they’re an ideal foundation for sweet frosting. The cornstarch acts as cake flour would, making these very light and fluffy with a tender crumb. They are, quite simply, above criticism. Except for one thing….they are WIMPY in terms of spice! I mean, you barely notice any spice flavor at all. For the “four pinches” each of salt and nutmeg called for I used 1/4 tsp. salt, and 1/2 tsp. nutmeg. If I were to make these again I’d probably double both the cinnamon and the nutmeg and might even consider adding 1/4 tsp. each of cloves and ginger as well. Paired with "Caramel Frosting IV," also from this site, these were a beautiful cupcake. Don't be shy about making 'em - just add more spice! Update: Unfortunately I have to change my rating from four stars to three. While these were good and moist after I baked them, the next morning they were disappointingly dry. Perhaps adding a couple of tablespoons of vegetable oil would help.
So tasty and only a hint of sweet. I prefer a little more spice so I add a bit more to taste of the nutmeg and cinnamon. Topped with a classic vanilla buttercream, these are amazingly easy and good!
WONDERFUL!!! I had a hard time baking these because the batter was SO DELICIOUS!!! I didn't have a problem with the pinch measurements because I actually pinch and dash measuring spoons :)
topped with almond butter cream frosting...DELICIOUS!!!!!
Nice flavor! Very heavy to be called a "cupcake" though. I would call these muffins. :)
These were ok, but they tasted more like a spiced muffin with a drier consistency and less sweetness than I'd expect in a cupcake. I'd make them again as a muffin to eat with dinner - like cornbread or something similar.
I found that the cupcakes were very dry and unapealling. I will probaly not make these again.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
** Calories: 238
** Calories from Fat: 98
We have so many top-rated chicken recipes, you'll never run out of dinner ideas again.
Imagine dinner making itself in the slow cooker while you relax or do other things.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
These delicious cupcakes make any fall occasion special.
See how to make little versions of this classic cake.
These tasty jelly donut cupcakes are grain-, refined sugar-, and dairy-free.