Instructions

1. Preheat oven to 350 degrees. Divide 24 cupcake papers between two cupcake pans, placing one paper into each cup.
2. In a large mixing bowl, use a hand mixture to cream together brown sugar, butter and orange zest until light and creamy. Add eggs one at a time, beating after each addition.
3. In a separate bowl, measure flour, baking powder, baking soda, spices, and salt. Whisk to combine and to eliminate any possible lumps.
4. Alternate adding dry ingredients and the buttermilk to the sugar mixture, mixing between each addition, occasionally scraping the bottom and sides of the bowl with a rubber spatula. Mix batter just until thoroughly combined. Spoon cake batter into cupcake papers, filling each one about 3/4 of the way full.
5. Bake for 20-25 minutes, or until an inserted toothpick comes out clean of any wet or gooey batter. Cool completely before frosting. If desired, frost and garnish with a bit of orange zest and a sprinkle of cinnamon.