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–+ servings
Chocolate Chip Cupcakes
These Choc Chip Cupcakes are a nostalgic, home-style treat reminiscent of mid-century American baking. Featuring a balance of brown sugar sweetness, tangy sour milk (or buttermilk substitute), and a warm blend of cloves, nutmeg, and cinnamon, they’re a delightful cross between spice cake and chocolate chip muffins. The inclusion of nuts and raisins gives texture and heartiness, while the vanilla rounds out the aroma. Perfect for casual gatherings or afternoon tea, this recipe captures the cozy, comforting essence of traditional homemade baking.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine American
Servings 12
Calories 210 kcal

Ingredients
  

  • 1 cup brown sugar
  • ½ cup butter
  • 1 egg
  • 2 cups flour
  • 1 cup sour milk (or 1 tbsp vinegar in 1 cup milk)
  • 1 tsp baking soda
  • 1 tsp salt
  • ½ tsp cloves
  • ½ tsp nutmeg
  • ½ tsp cinnamon
  • ⅓ cup nuts (chopped, walnuts or pecans)
  • 1 tsp vanilla
  • 1 cup chocolate chips (or raisins)

Instructions
 

Step 1: Preheat Oven

  • Preheat oven to 350°F (175°C). Line a cupcake tin with paper liners or grease lightly.

Step 2: Cream Butter and Sugar

  • In a large bowl, cream together brown sugar and butter until light and fluffy.

Step 3: Add Egg and Vanilla

  • Beat in the egg and vanilla until smooth.

Step 4: Combine Dry Ingredients

  • In a separate bowl, sift together flour, soda, salt, cloves, nutmeg, and cinnamon.

Step 5: Mix Wet and Dry Ingredients

  • Alternate adding dry ingredients and sour milk to the creamed mixture, stirring after each addition.

Step 6: Add Mix-Ins

  • Fold in nuts and chocolate chips (or raisins).

Step 7: Bake

  • Spoon batter into cupcake liners, filling each about two-thirds full.
  • Bake for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

  • Let cupcakes cool slightly before serving warm or at room temperature.

Tips

  • Use “sour milk” by adding 1 tablespoon vinegar to 1 cup milk as noted on the card.
  • If using raisins instead of chocolate chips, add a pinch more cinnamon for a spiced cupcake.
  • For stronger spice flavor, increase the cloves/nutmeg/cinnamon slightly to taste.
  • Substitute walnuts or pecans for the “½ cup nuts” depending on preference.
  • For extra moisture, don’t overbake, check at 15 minutes with a toothpick.
  • Paper cupcake liners will help prevent sticking and ease cleanup.
  • A simple vanilla or cream cheese frosting can be added if desired, though none is required.
  • Batter should be gently mixed after flour is added to keep cupcakes tender.
  • Fill cups about 2/3 full to allow for domed tops without overflow.

Nutrition

Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 110mgFiber: 1gSugar: 18gVitamin A: 150IUCalcium: 30mgIron: 1.2mg
Keyword Baking, chocolate chip, cupcakes, easy dessert, from scratch, homemade, nostalgic, vintage
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