Recipes For Cupcakes From Scratch. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. In a medium bowl whisk flour baking soda salt cinnamon ginger cardamom and the nutmeg until well blended.
Beat sugar butter and shortening together in a large mixing bowl with an electric mixer until creamy. Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs. You will have leftover frosting as this recipe makes enough to generously frost 16 cupcakes at least.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
In a medium bowl whisk flour baking soda salt cinnamon ginger cardamom and the nutmeg until well blended. In a separate bowl whisk the oil sugars and vanilla. You will have leftover frosting as this recipe makes enough to generously frost 16 cupcakes at least. Divide batter evenly between the cups filling them about 34 full.