Spice Cupcakes with Vanilla Cream Cheese Frosting

So we’ve been invited to a cookout tonight and I asked to bring something. My mom raised me with manners! I’ve been instructed to bring dessert “like brownies or something.” I’m not good with brownies, I don’t know – they really don’t excite me.

You know what excites me? Cupcakes. Who doesn’t love cupcakes? If you answered “me” you’re un-American. If you aren’t American in the first place, I can’t help with that – you should like cupcakes.

Anyhoo…I started looking for recipes that I could make with the ingredients I have in the pantry and it turns out I have everything for spiced cupcakes. And I love spice cake. Yay me!

Ingredients for the Spiced Cupcakes:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1/4 cup butter, softened
  • 1/3 cup canola oil
  • 1 1/4 cups packed brown sugar
  • 3 large eggs
  • 1 tsp vanilla
  • 1 1/4 cups milk

Preheat the oven to 350°F.

In a medium bowl, stir together the flour, baking powder, spices, and salt – set aside. In a larger bowl, beat the butter, oil and sugar until light and fluffy. {This is always kind of messy to me, but today it actually looked pretty right on} Add the eggs and vanilla, blend until fluffy – about one minute.

Add about 1/3 of the flour mixture to the butter mixture and stir it in by hand until it’s combined. Add about half the milk in the same manner, then another third of the flour, the rest of the milk, and the rest of the flour, mixing just until the batter is blended.

Divide the batter between paper-lined muffin tins and bake for 20 minutes, or until the tops are springy to the touch. Let the cupcakes cool completely before frosting, the frosting recipe is below. Makes about 20 cupcakes.

Vanilla Cream-Cheese Frosting

  • 8 ounces unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoon vanilla extract

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract {at this point you can do half vanilla and half another flavor like orange.}

Turns out this cupcake isn’t too sweet, but the cream cheese frosting adds a nice hint of sweetness!



P.S. This is the special bundt cake – cupcake I made for the B Hubby 🙂

Spiced Cupcakes


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