Spice Cake Cupcakes with Cinnamon Cream Cheese Frosting
- Perfectly spiced cupcakes with warm cinnamon, ginger, and nutmeg, topped with tangy cinnamon cream cheese frosting.
- Moist, tender, and bursting with fall flavors that make them ideal for any occasion.
- The perfect balance of sweet cake and tangy frosting that will have everyone asking for seconds.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- ½ cup milk
- 1 teaspoon vanilla extract
- For the frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a large bowl, combine granulated sugar, brown sugar, and melted butter; whisk until well combined.
- Add eggs one at a time, beating well after each addition, then stir in milk and vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and fluffy, about 2-3 minutes.
- Gradually add powdered sugar, cinnamon, vanilla, and salt, beating until light and creamy.
- Once cupcakes are completely cool, frost them using a piping bag or offset spatula.
- Optionally, garnish with a light dusting of cinnamon or chopped nuts.
Notes
- For extra moist cupcakes, add ¼ cup of unsweetened applesauce to the batter.
- Make sure ingredients are at room temperature for the smoothest batter and frosting.
- Cupcakes can be stored in an airtight container at room temperature for 1-2 days or refrigerated for up to 5 days.
- Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.
Nutrition
- Serving Size: 1 cupcake
- Calories: 285
- Sugar: 27
- Sodium: 190
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
- Cholesterol: 65
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