Spice Cake Cupcakes
Warm, cozy, and filled with cinnamon - these spice cake cupcakes with cinnamon cream cheese frosting are perfect for fall. You'll love the soft cupcake crumb and extra creamy buttercream.
Servings: 14
Ingredients
Spice Cake Cupcakes
- 1 1/2 Cups Cake Flour not self-rising*
- 3/4 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ginger Powder
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Ground Cloves
- 1/2 Cup Unsalted Butter softened
- 3/4 Cup Packed Brown Sugar
- 1/4 Cup White Sugar
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1/3 Cup Buttermilk**
- 1/3 Cup Sour Cream
Cinnamon Cream Cheese Frosting
- 2/3 Cup Unsalted Butter softened
- 3 oz Brick-Style Cream Cheese use full fat
- 1 1/2 teaspoons Cinnamon
- 1 teaspoon Vanilla Extract
- 3-4 Cups Powdered Sugar
- 1-2 Tablespoons Cream as needed
Instructions
Spice Cake Cupcakes
- Preheat the oven to 350F degrees and line a muffin pan with muffin papers (you may need to do 2 pans).
- In a medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg & cloves.1 1/2 Cups Cake Flour, 3/4 teaspoon Baking Powder, 1/2 teaspoon Baking Soda, 1/4 teaspoon Salt, 1 teaspoon Cinnamon, 1/2 teaspoon Ginger Powder, 1/2 teaspoon Nutmeg, 1/4 teaspoon Ground Cloves
- In a large bowl beat the butter and sugars until fluffy (about 2 minutes).1/2 Cup Unsalted Butter, 3/4 Cup Packed Brown Sugar, 1/4 Cup White Sugar
- Mix in the eggs 1 at a time, followed by the vanilla.2 Large Eggs, 2 teaspoons Vanilla Extract
- In a liquid measuring cup or small bowl, whisk together the buttermilk and sour cream.1/3 Cup Buttermilk**, 1/3 Cup Sour Cream
- With the electric mixer on low speed, beat in about 1/3 of the flour mixture followed by about 1/3 of the buttermilk and sour cream mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Repeat the process, alternating between additions of flour and buttermilk.
- Spoon the batter into the prepared muffin pan, filling each about 2/3 full.
- Bake in the preheated oven on the middle rack for 16-18 minutes, or until the tops feel slightly firm to the touch and an inserted toothpick comes out clean.
Cinnamon Cream Cheese Frosting
- In a large bowl, beat the butter until fluffy (about 2 minutes).2/3 Cup Unsalted Butter
- Then mix in the cream cheese until just combined.3 oz Brick-Style Cream Cheese
- Add in the cinnamon and vanilla extract, then beat in 2 cups powdered sugar starting with the mixer on low speed.1 1/2 teaspoons Cinnamon, 1 teaspoon Vanilla Extract, 3-4 Cups Powdered Sugar
- Mix in the rest of the powdered sugar about 1/2 cup at a time, going slowly until the desired sweetness is reached.
- If the frosting seems too thick, beat in 1-2 tablespoons of cream.1-2 Tablespoons Cream
- Transfer the frosting to a piping bag, and frost. Or frost with a knife.
Notes
*If you don't have cake flour, measure out 1 1/2 cups all-purpose flour. Remove 3 tablespoons, then add in 3 tablespoons of cornstarch. Sift together 3 times.
**If you don't have buttermilk, add 1 teaspoon of vinegar to 1/3 cup of cow's milk. Let sit for 5 minutes to sour before using.
Cupcakes can be frozen for up to 3 months.
Nutrition
Serving: 1g | Calories: 394kcal | Carbohydrates: 52g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 126mg | Potassium: 94mg | Fiber: 1g | Sugar: 41g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg