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Spice cupcakes with cream cheese frosting perfect for a holiday party

Spice Cupcakes with Cream Cheese Frosting

  • Author: Samantha Shue
  • Total Time: 40 minutes
  • Yield: 12 Cupcakes 1x


These fluffy, moist spice cupcakes are perfect for your next holiday party!



For The Spice Cupcakes

  • 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

For The Cream Cheese Frosting

  • 4 tablespoons butter, softened
  • 4 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 2 ½ cups powdered sugar


For The Cupcakes

  1. Preheat your oven and line 12 muffin tins with paper liners.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, ginger, and cloves.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, and vanilla.
  4. 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.
  5. 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.
  6. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
  7. Remove the cupcakes to a wire rack to cool. Make sure to cool the cupcakes completely before icing.

For The Cream Cheese Frosting

  1. Add the softened butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment.
  2. Beat on medium speed until they are well combined. Then, add the vanilla and mix to combine.
  3. 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.
  4. 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).
  5. Pipe a small dollop of frosting onto the top of each cupcake and enjoy.
  6. Store the cupcakes in an airtight container in the fridge for up to two days.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: American