Spice Cupcakes with Cream Cheese Frosting

Spice cupcakes with cream cheese frosting is a delicious dessert that’s full of warm, spicy flavors like cinnamon, nutmeg, and ginger. These cupcakes are sweet and delicious, but there’s something about the spicy flavor that makes you feel cozy, like a hug on a cool fall day. Topped with a simple, rich cream cheese frosting, they’re sure to satisfy even the sweetest tooth.

Desserts that feel cozy AND satisfy your sweet tooth? Yes PLEASE! How about a scoop of vanilla ice cream topped with this lemon blueberry crumble? Or maybe a toasted slice of this chocolate avocado bread?

What You’ll Love About this Recipe:

• Spicy Flavor: The cupcakes are bursting with flavorful spices that will make your kitchen smell amazing.
• Homemade Frosting: The cream cheese frosting is rich and smooth, and comes together quick.
• Perfect Texture: No dry cupcakes here! These cupcakes are moist and fluffy!
• Great for Lots of Occasions: They’re perfect for holiday gatherings, parties, or just as a sweet treat after dinner any night of the week.

Ingredients

For the Spice Cupcakes

• All-purpose flour – You can easily substitute with whole wheat flour or a gluten-free blend, but the texture may vary slightly.
• Light brown sugar
• Baking powder
• Ground cinnamon
• Ground nutmeg
• Ground allspice – If you don’t have any, combine ground cinnamon and ground cloves to make your own
• Ground ginger
• Ground cloves – Allspice or ground pumpkin seasoning will also work.
• Vegetable oil – You can substitute for another oil like coconut oil, or use melted butter if you prefer.
• Buttermilk – If you don’t have any, mix together 1 tablespoon vinegar or lemon juice + 1 cup milk and let it sit for 15 minutes, then use.
• Large eggs
• Pure vanilla extract

For the Cream Cheese Frosting:

• Butter
• Cream cheese
• Pure vanilla extract
• Powdered sugar

Step by Step Instructions

For the Spice Cupcakes:

STEP ONE: Preheat the oven and prep the muffin tin. Preheat your oven and line 12 muffin tins with paper liners.

STEP TWO: Mix the cupcakes. 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.

STEP THREE: Combine the wet and dry ingredients. Add the wet ingredients to the dry and whisk to combine. Mix just until no large lumps remain. Do not over-mix.

STEP FOUR: Bake. Fill each muffin tin ¾ of the way full with batter. 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 them.

For the Cream Cheese Frosting:

STEP FIVE: Make the 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.

STEP SIX: Frost. Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2A). Pipe icing onto the top of each cupcake and enjoy

Recipe Notes

• Always measure and level your flour carefully and accurately. Too much flour will make your spice cupcakes dense and heavy.
• I use a ¼ cup cookie scoop to divide the batter into the cupcake liners. That way, they’re all the same size.
• Fully preheat your oven before adding your cupcakes. Otherwise, they tend to end up instead of tall and puffy.
• Add the powdered sugar slowly, about 1/4 – 1/2 cup at a time. It gets hard to incorporate if you add it all at once, and your mixer might even send it flying all over the kitchen.
• Don’t frost the cupcakes until they’re totally cool. Otherwise, your frosting will melt!
• Have fun decorating! Sprinkle some cinnamon or add colorful sprinkles on top of the frosting to make your cupcakes even more festive.

What to serve with spice cupcakes?

• These spice cupcakes with cream cheese frosting are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or some whipped cream for a little extra treat.
• A warm cup of tea or coffee pairs perfectly with these flavorful cupcakes, enhancing the cozy and comforting experience.
• These cupcakes are perfect for serving after a warm soup or stew, turkey pot pie, or a delicious crockpot meal.

Can I Make this Recipe Ahead of Time?

• Absolutely! You can bake the cupcakes ahead of time and store them in an airtight container until you’re ready to frost and serve. This makes them a convenient option for parties and gatherings.

Can This Recipe Be Made Gluten-Free?

Yes! You can make this recipe gluten-free by using a gluten-free flour blend instead of all-purpose flour. Just ensure that all other ingredients are gluten-free as well, including baking powder.

Can this recipe be made dairy free?

Yes, this recipe can be made dairy-free with a few substitutions:

For the cupcakes:

• Replace the buttermilk with a dairy-free alternative such as almond, soy, or oat milk. You can also use a dairy-free yogurt or sour cream substitute. You may have to use less if your liquid is very thin. Don’t let your batter get too thin and runny.

For the cream cheese frosting:

• Use a dairy-free butter substitute such as margarine or coconut oil instead of butter.
• Look for dairy-free cream cheese alternatives made from ingredients like cashews or tofu. These can be found in many grocery stores or made at home. You can also use shortening if you prefer.

FAQs

How to Store Leftovers

In the fridge: If you have any leftover cupcakes, store them in the fridge for up to 5 days. Because of the cream cheese in the frosting, you need to keep these refrigerated, not at room temperature.

In the freezer: Yes, you can freeze the cupcakes. Place them in a freezer-safe container or bag, and freeze for up to 3 months. It’s best to freeze them without frosting, but if they’re frosted, wrap each separately in plastic wrap, then place them all in a container.

When you’re ready to enjoy them, thaw the cupcakes at room temperature and frost them before serving.

More Holiday Recipes

• Oven Roasted Brussels Sprouts with Bacon
• White Cake Mix Santa Cookies
• Old Bay Butter Roasted Turkey Breast
• White Chocolate Peppermint Bark
• Brown Sugar Bacon Recipe
• Baked Brie Bread

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!

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