homemade spice cake mix

The Homemade Yellow Cake Mix, White Cake Mix and Homemade Brownie Mix on my site are so popular, I deciding that adding to the selection needed to be at the top of my list of things to do.  (Don’t worry, chocolate is next.  I am still experimenting! You will read why below.)

Ingredients

Dry Ingredients

▢1 1/4 c all purpose flour▢1 c brown sugar▢2 tbsp. corn starch▢2 tsp. baking powder▢1/4 tsp. salt▢1/2 tsp. ground ginger▢2 tsp. pumpkin spice*

Wet Ingredients

▢1/2 c whole milk▢2 eggs room temperature▢1 tsp. vanilla▢1/2 c butter room temperature

Instructions

Place all dry ingredients in a bowl and sift to combine. If there are any lumps in your sugar be sure to get them out now. Pour all dry ingredients into a mason jar or air-tight storage container.

*If you do not have pumpkin spice you can use: 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp all spice and 1/4 tsp ground cloves.

When Ready to Bake

In a medium bowl add in eggs, milk and vanilla and beat together with fork. Set aside.

In a stand mixer cream butter until light and fluffy.

With the mixer on low, start by alternating the dry mixture and the egg mixture.

Pour 1/3 of the dry mixture into the creamed butter, then add 1/2 of the egg mixture. Continue alternating until all ingredients used. Turn off mixer, remove bowl and continue stirring by hand if any ingredients are not fully incorporated.

Bake at 350 for about 18 minutes in 8-inch round pans. Increase time to about 30 minutes for 9x13 pan and keep a close eye on it.

This recipe makes 14-16 cupcakes and they should bake for about 15 minutes.