Spice cake in a jar with a twist #cake

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*

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

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.

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