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4.1 from 72 votes

Spice Cupcakes with Cream Cheese Frosting

Spice Cupcakes are an easy cupcake recipe perfect for fall. Frost with rich cream cheese frosting and a few embellishments for festive fall cupcakes.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 24 cupcakes
Calories: 291 kcal
Course: Dessert
Cuisine: American

Ingredients

Cupcakes:
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsalted butter , softened
  • 1 1/4 cups light brown sugar , packed
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups milk
Cream Cheese Frosting:
  • 1/2 cup unsalted butter , softened
  • 8 ounces cream cheese , full fat and softened
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon fine sea salt
  • 4 cups powdered sugar
  • 1 tablespoon milk or cream , if needed

Instructions

Cupcakes:
    Cup of Yum
  1. Preheat the oven to 350°F. Line 2 dozen muffin tins with paper liners.
  2. In a medium mixing bowl, sift together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt.
  3. In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy.
  4. Add the sugar and continue to beat for 2 minutes. Add the eggs one at a time, beating well after each and scraping down the sides after each. Incorporate the vanilla until fully blended.
  5. Alternate adding the milk and the flour mixture until fluffy combined. Mixture will be slightly runny.
  6. Divide the batter between lined tins, filling them 1/2 -3/4 full.
  7. Bake for 20-25 minutes until the cupcakes are golden and tops are springy to the touch and pass the toothpick test.
  8. Remove from the muffin tins to cool completely.
Cream Cheese Frosting:
  1. In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese and butter until smooth and no lumps remain. Add brown sugar and beat again.
  2. Add the vanilla and salt, mixing well.
  3. FInally, add the powdered sugar, beating well until smooth. If the mixture is too thick for a piping bag, add 1 tablespoon of milk or cream until a spreadable consistency.
  4. Frost cupcakes with an offset spatula or a piping bag with a star tip.
  5. If you've tried this recipe, come back and let us know how it was! 

Nutrition Information

Calories 291kcal (15%) Carbohydrates 43g (14%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 53mg (18%) Sodium 122mg (5%) Potassium 107mg (3%) Fiber 1g (4%) Sugar 32g (64%) Vitamin A 423IU (8%) Vitamin C 1mg (1%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 24cupcakes

Amount Per Serving

Calories 291

% Daily Value*

Calories 291kcal 15%
Carbohydrates 43g 14%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 53mg 18%
Sodium 122mg 5%
Potassium 107mg 2%
Fiber 1g 4%
Sugar 32g 64%
Vitamin A 423IU 8%
Vitamin C 1mg 1%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.