Talk about a classic Fall dessert. These spice cupcakes with cream cheese frosting are so easy to make you won’t be able to eat just one, I promise! These will be a hit at your next holiday gathering.
What exactly is a spice cupcake?
A collection of spices that are known to produce warming flavors. Some of my favorite winter spices include: cinnamon, nutmeg, allspice, ginger, and cloves
- 1 ½ cups all-purpose flour
- ¾ cup light brown sugar, lightly packed
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ½ cup vegetable oil
- ½ cup buttermilk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 4 tablespoons butter, softened
- 4 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 2 ½ cups powdered sugar
For the Spice Cupcakes
- Preheat your oven and line 12 muffin tins with paper liners.
- In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla.
- Add the wet ingredients to the dry and whisk to combine. Mix just until no large lumps remain– you don’t want to over mix.
- Fill each muffin tin ¾ of the way full with batter– I use a ¼ cup cookie scoop to ensure they’re all the same size.
- Bake the cupcakes for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cupcakes to a wire rack to cool. Make sure to cool the cupcakes completely before icing.
For the Cream Cheese Frosting
- Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
- Beat on medium speed until they are well combined. Then, add the vanilla and mix to combine.
- With the mixer on low, slowly add the powdered sugar. Once all of the powdered sugar has been added, scrape down the sides of the bowl and then turn the mixer to medium-high speed.
- Beat the frosting for 1 minute or until it is light and creamy. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A).
- Pipe a small dollop of frosting onto the top of each cupcake and enjoy.
- Store the cupcakes in an airtight container in the fridge for up to two days.
- Flour is the main dry ingredient in our spice cupcakes. Make sure to measure using the spoon and level technique so you don’t end up with dense cupcakes.
- I like brown sugar in this recipe because it’s traditionally used in spice cakes and it gives a bit more depth of flavor. If you don’t have brown sugar, granulated sugar works too!
- Baking powder helps our cupcakes rise.
- Cinnamon, nutmeg, allspice, ginger, and cloves are used to make this cake into a spice cake!
- Vegetable oil adds moisture and richness to the cupcakes.
- Buttermilk adds a bit of tang and moisture to the cupcakes.
- Eggs hold the cupcakes together.
- Vanilla enhances the spice and sweetness in the cupcakes.
- Butter and cream cheese are the perfect mix in a frosting! They give just the right amount of tang and richness. Just make sure they are fully softened so you don’t end up with lumps.
- Powdered sugar gives our icing structure and sweetness. Make sure to add it slowly or you’ll end up with a mess!
Looking for more Holiday recipes? Try these:
- Oven Roasted Brussels Sprouts with Bacon
- White Cake Mix Santa Cookies
- Old Bay Butter Roasted Turkey Breast