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spice cupcakes

Spice Cupcakes

Moist and flavorful cupcakes made with warm spices and topped with creamy cream cheese frosting.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 cupcakes
Calories 300 kcal

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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Notes

Store frosted cupcakes in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Keyword Cream Cheese Frosting, Cupcakes, Spice