Spice cupcakes are a simple, tasty treat made with warm spices like cinnamon, nutmeg, and cloves. They bake up soft and moist, with just the right amount of sweetness. These cupcakes are topped with smooth cream cheese frosting that adds a creamy, slightly tangy finish.
Why You’ll Love These Spice Cupcakes
You might wonder what makes these spice cupcakes stand out from your usual baked goods. First off, the use of brown sugar adds a subtle caramel depth that plays so well with the warm spices. Unlike a plain vanilla or chocolate cupcake, the blend of cinnamon, nutmeg, ginger, and cloves adds a complexity of flavors that feels cozy and inviting.
Another reason to love this recipe is how moist and tender the cupcakes turn out. The combination of sour cream and a bit of oil in the batter ensures they don’t dry out, giving you that perfect fluffy yet soft crumb every time. The cupcakes are not overly sweet, making them a balanced dessert you can enjoy without feeling like it’s too much.
Finally, the cream cheese buttercream frosting is a match made in heaven with the spice cupcakes. It’s rich, smooth texture and slight tang cut through the sweetness and spice, creating a frosting that’s luscious but not overpowering. You’ll enjoy how easy it is to pipe on top for a beautiful finish.
Ingredients for Spice Cupcakes
Here’s what you’ll need to get started on these wonderful cupcakes. You can find all the ingredients at a typical grocery store:
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup full-fat sour cream (room temperature)
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
For the cream cheese buttercream frosting:
- 1/2 cup unsalted butter (room temperature)
- 1/4 cup full-fat cream cheese (room temperature)
- 1 1/2 teaspoons vanilla extract or vanilla bean paste
- 1/4 teaspoon fine salt
- 2 1/2 cups powdered sugar
- 1 tablespoon heavy cream or milk (room temperature)
How to Make Spice Cupcakes
Getting these spice cupcakes just right is simple if you follow a few easy steps. First, preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners to prepare for baking.
Start by creaming the butter and sugars together. Use a hand or stand mixer to beat the unsalted butter with both the brown and granulated sugars on high speed for about two minutes. This step is important because it whips air into the mixture, making your cupcakes light and fluffy.
Next, add the eggs one at a time, mixing on medium speed after each addition. Don’t forget to scrape down the sides and bottom of your mixing bowl with a spatula so everything blends evenly. The batter may look a little curdled at this point, but don’t worry — it will come together once the dry ingredients are added.
Now mix in the sour cream, oil, and vanilla extract. These ingredients help keep the cupcakes moist and tender, adding richness without heaviness.
In a separate bowl, sift or whisk together the flour, baking powder, cinnamon, salt, nutmeg, ginger, and cloves. Carefully add this dry mix to your wet batter and mix on low speed just until combined. Overmixing can make cupcakes tough, so stop as soon as the flour disappears into the batter. You want a thick, fluffy consistency.
Divide the batter evenly into your cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise without spilling over.
Bake for 18 to 21 minutes. You’ll know they’re done when a toothpick inserted in the center comes out with just a few moist crumbs. Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. For a quicker cool down, you can place the pans in the freezer for about 30 minutes.
While your cupcakes cool, prepare the frosting. Beat the room-temperature butter and cream cheese together on medium speed until smooth, about 30 seconds. Add the vanilla extract and salt, then gradually mix in the powdered sugar, adding heavy cream halfway through to loosen the frosting. Mix on low speed until everything is smooth and creamy. Adjust thickness by adding more cream or powdered sugar as needed.
Once cooled, use a piping bag fitted with a large tip to swirl the frosting on top of each cupcake. A light dusting of cinnamon on the finished frosting adds a beautiful final touch.
How to Serve Spice Cupcakes
Serving these cupcakes is all about enjoying their warmth and spice. They make a wonderful dessert on their own or as part of a festive spread. You can plate them on a simple white dish to let the warm colors and frosting shine.
For a cozy touch, pair your cupcakes with a hot beverage like chai tea or a mild coffee. The spices in the cupcake and the cream cheese frosting work beautifully alongside these drinks, enhancing their flavors without overpowering.
If you’re serving these at a party, consider adding a small cinnamon stick as garnish or a sprinkle of chopped nuts on top of the frosting for some crunch. These small details can elevate your presentation and make your guests feel special.
These cupcakes also work well as a midday treat or a sweet snack with a glass of milk. Their balanced sweetness and texture make them satisfying but not too heavy.
Expert Tips for Perfect Spice Cupcakes
When making these cupcakes, a few simple tips can help you get the best results. First, always use room temperature ingredients. This ensures your batter mixes evenly, which means a better texture in the finished cupcakes.
When measuring flour, use a spoon to fluff it up before scooping it into your measuring cup. Packing flour too tightly can lead to dry cupcakes, so fluffing helps keep the texture light and moist.
Be gentle when mixing the dry ingredients into the wet. Stir just until everything is combined to avoid overdeveloping gluten, which can make the cupcakes tough.
If you want to add extra moisture, consider swapping out some of the sour cream for plain yogurt or adding a tablespoon of applesauce. These substitutions add moisture without changing the flavor profile much.
For frosting, ensure your butter and cream cheese are properly softened. Cold ingredients will make the frosting lumpy and hard to spread or pipe.
If you want your cupcakes to look extra fancy, chill the frosting for about 10 minutes before piping. This helps it hold its shape better.
How to Store Spice Cupcakes
Keeping your cupcakes fresh is simple if you follow a few storage tips. Once frosted, cupcakes can sit out at room temperature for a few hours — perfect for serving at a party.
If you plan to keep them longer, place them in an airtight container and refrigerate. They will stay fresh in the fridge for up to five days. Just be sure to bring them to room temperature before serving for the best flavor and texture.
You can also store unfrosted cupcakes in an airtight container at room temperature for one day or refrigerate them for up to five days. For longer storage, freeze the unfrosted cupcakes for up to a month. When you’re ready to enjoy them, thaw in the fridge overnight.
Leftover frosting keeps well in the fridge in a sealed container for about a month or in the freezer for up to three months. Always stir the frosting well after thawing to restore its creamy texture.
Variations of Spice Cupcakes
There are plenty of ways you can customize this spice cupcake recipe to suit your tastes or the occasion. If you want to add a little crunch, mix in chopped nuts like pecans or walnuts into the batter before baking.
For a fruity twist, add a handful of raisins or dried cranberries to the cupcake batter. These dried fruits complement the warm spices beautifully.
You could swap out the cream cheese frosting for a simple vanilla or cinnamon buttercream if you prefer something lighter. Alternatively, a drizzle of caramel sauce on top adds an indulgent touch.
If you like your cupcakes a bit more spicy, increase the amounts of cinnamon and ginger slightly or add a pinch of cayenne pepper for a subtle heat that pairs surprisingly well with the sweet frosting.
Mini cupcake versions are perfect for gatherings or kids’ parties and bake faster—about 9 to 10 minutes. Just adjust baking time accordingly.
Frequently Asked Questions About Spice Cupcakes
What makes these spice cupcakes so moist?
The combination of sour cream and a little vegetable oil adds moisture and tenderness, keeping the cupcakes soft even after baking.
Can I make these cupcakes dairy-free?
Yes, you can substitute the butter and cream cheese with dairy-free alternatives. Use coconut or vegan butter and a plant-based cream cheese substitute for the frosting.
How long do spice cupcakes last?
Frosted cupcakes last up to five days in the refrigerator. Unfrosted cupcakes keep for one day at room temperature or up to five days in the fridge. They can also be frozen for up to a month.
Can I prepare these cupcakes ahead of time?
Absolutely. You can bake and freeze unfrosted cupcakes, and make the frosting in advance. Just thaw the cupcakes and whip the frosting before serving.
Spice Cupcakes
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup full-fat sour cream (room temperature)
- 1 tablespoon vegetable or canola oil
- 1 teaspoon vanilla extract (or vanilla bean paste)
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 cup unsalted butter (room temperature, for frosting)
- 1/4 cup full-fat cream cheese (room temperature)
- 1 1/2 teaspoons vanilla extract (or vanilla bean paste, for frosting)
- 1/4 teaspoon fine salt (for frosting)
- 2 1/2 cups powdered sugar
- 1 tablespoon heavy cream or milk (room temperature, for frosting)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Cream the butter and sugars together on high speed until light and fluffy, about 2 minutes.
- Add eggs one at a time, mixing on medium speed and scraping down the bowl as needed.
- Mix in sour cream, oil, and vanilla until combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg, ginger, and cloves. Gradually add to the wet mixture and mix on low until just combined.
- Divide the batter into the cupcake liners, filling each about two-thirds full.
- Bake for 18 to 21 minutes or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese until smooth. Add vanilla and salt, then gradually mix in powdered sugar and heavy cream until creamy.
- Once cupcakes are cooled, pipe frosting on top and dust with cinnamon if desired.
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