Spice Cupcakes with Cream Cheese Frosting
Soft and fluffy spice cupcakes with cinnamon, ginger, allspice, cloves, nutmeg, and a tangy cream cheese frosting dusted with cinnamon.
Servings: 12 cupcakes
Calories: 416kcal
Ingredients
Spice Cupcakes
- 1 ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon nutmeg
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ½ cup sour cream
- 2 large eggs - room temp
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- ½ cup unsalted butter room temp
- 8 oz cream cheese room temp
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups confectioner’s sugar
- 1-2 tablespoon of milk as needed
- Dust with cinnamon
Instructions
Spice Cupcakes
- Preheat the oven to 350ºF
- Line a muffin tin with 12 cupcake liners
- Sift together the all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a bowl.
- Beat the softened butter and sugars together in a large bowl and beat until creamy.
- Beat in the eggs and vanilla until light and fluffy.
- Beat in half of the dry mixture and add in the sour cream.
- Mix the remaining dry mixture into the batter until just incorporated. Do not over mix
- Bake in the preheated oven for 23-25 minutes.
- Check the center of the cupcakes with a toothpick to check if they are done. The toothpick should come out dry.
- Allow the cupcakes to cool on a wire rack until completely cool before frosting.
Cream Cheese Frosting
- Beat the room temperature butter until creamy and beat in the cream cheese until well combined and smooth.
- Beat in the vanilla and the salt.
- Slowly beat in the confectioner’s sugar until the frosting and smooth.
- If needed, add in one to two tablespoons of milk to thin the frosting.
Notes
- Use room temperature butter, eggs, and sour cream.
- Spoon and level the flour. Scooping packs in too much.
- Do not overmix. Stop as soon as the flour disappears.
- Cool cupcakes completely before frosting.
- For a firmer frosting, add a little cornstarch.
- Store frosted cupcakes in the fridge. Bring to room temp before serving.
Nutrition
Serving: 1cupcake | Calories: 416kcal | Carbohydrates: 73g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 278mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1025IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg
