MEMORIES-MY BUTTERSCOTCH, CINNAMON, GINGER, NUTMEG and VANILLA EXTRACT CUPCAKES from scratch, INFUSED with MY LAVENDER SIMPLE SYRUP!

I definitely love to bake, especially, when I can come up with my own (and at times crazy) ideas about how I want what I am baking to taste. This is one example of my old basic cupcake recipe taken to the next level. Not bad!!! Then gave them to a family I love.
 
Category:   Dessert
Approx. Prep and Cook Time:   Under 30 Minutes
Approximate Cost:    $5.21 or .43 cents per cupcake
Difficulty Level:  Easy
Allergens, Other:  For Gluten Free, please use GF Flour 
Servings: 12
 
INGREDIENTS
1 1/4 cups all-purpose flour (.60)
1 1/4 tsp baking powder (.10)
1/4 tsp salt (.10)
½ tsp. Ground Nutmeg (.15)
1 tsp. Ground Cinnamon (.15)
1 tsp. Ground Ginger (.15)
 
6 tbsp. unsalted butter, at room temperature (.90)
3/4 cup sugar (.60)
2 tbsp. Peanut oil (.30)
1 1/2 tsp. vanilla extract (.90)
2 large eggs at room temperature (.36)
1/2 cup of your preferred milk (.50)
1 c. butterscotch chips (.50)
 
DIRECTIONS

1. Preheat oven to 350°F and prepare a cupcake pan with cupcake liners.
2. Combine the flour, baking powder, Ground Nutmeg, Ground Cinnamon, salt and Ground Ginger in a medium sized bowl, sift and set aside.
3. Add the butter, sugar, oil and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about a couple of minutes.
4. Next, add the eggs one at a time, mixing until combined, scraping the bowl sides to ensure all ingredients are incorporated.
5. Add half of the dry ingredients to the batter and mix until combined.
6. Slowly add the milk and mix well. The batter will look curdled, but that’s fine.
7. Add the remaining dry ingredients and mix until well to combine. Do not over mix.
8. Fill the cupcake liners about 3/4 full, sprinkle with the butterscotch chips over them and bake for 15-18 minutes depending on your oven calibration, or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and place on a cooling rack.
9. Wait few minutes and then infuse them with 1 to 2 tbsp. of my lavender simple syrup or the one of your choice. Ready to enjoy!