When I think of spice cake I’m taken back to when my mom went through a spice cake phase. She typically made chocolate desserts, but there was a year or two where she made a lot of spice cakes. I remember it being so good, crumbly, and moist. It tasted like fall and winter with the warming spices in the cake. So when I started to think of what I wanted to make for my Thanksgiving dessert this year, I remembered my mom’s spice cake. I knew I wanted to try a spiced cake of my own, but make them into spiced cupcakes with maple spiced cream cheese frosting.
Spice cake typically has cinnamon, nutmeg, ginger, clove, and allspice. I add most of these in mine, cranking up the spices to deliver that spice forward taste. I recommend having fresh spices on hand as they will be more flavorful and pungent in flavor. My favorite spice shop for fresh flavorful spices is the Savory Spice Shop.
Although this recipe is for spiced cupcakes, you could easily turn this batter into a sheet cake. It will just need a longer time to bake in the oven. You could also make this into a double layer cake by doubling the recipe.
When it comes to cream cheese frostings, I prefer mine more on the tangy side. I think the tang of the cream cheese pairs really well with the spice of the cupcakes. But, if it’s too tangy for your liking, add another quarter cup of powdered sugar and an extra teaspoon of maple syrup. I’ll take the frosting from tangy to sweeter. And a tip for frosting cupcakes and cakes, make sure your cakes are completely cooled before frosting. If they’re too warm, the frosting will melt right off.
Cupcakes are for dessert right? But feel free to indulge for breakfast! With applesauce and buttermilk in the batter, these spiced cupcakes taste a little like breakfast. When you pair a cupcake with a hot cup of coffee and you’re set for a happy morning!
Spiced Cupcakes with Maple Spiced Cream Cheese FrostingPrint This
- 1 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 14 tsp salt
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger powder
- 1/4 tsp freshly grated nutmeg or ground nutmeg
- 1/2 tsp ground clove
- 3/4 cup light brown sugar
- 1/3 cup vegetable oil
- 1/4 cup of unsweetened applesauce
- 1/2 tsp vanilla
- 2 medium eggs
- 1/2 cup buttermilk
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/4 cup powdered sugar
- 1 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/2 tsp freshly ground nutmeg
Preheat the oven to 375 F.
In a large bowl, whisk together all of the dry ingredients except for the brown sugar (flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and clove). Set aside.
In a separate bowl, whisk together the brown sugar, vegetable oil, applesauce, vanilla, eggs, and buttermilk.
Using a wooden spoon, gently and slowly mix the dry ingredients into the wet ingredients until just combined.
Using a muffin tin, line 10 of the holes with parchment baking cups. Using a 1/4 cup measuring cup, scoop the batter into each baking cup. Make sure they’re all even to ensure even baking. Place in the oven for 25 minutes or until the cake tester or toothpick comes out clean.
Remove each cupcake from the tin and place on a wire rack to completely cool, roughly 10-15 minutes on a cold day.
While the cupcakes are cooling, begin making your frosting. In a large mixing bowl and using a hand mixer, whip the cream cheese for 30 seconds to 1 minute. Add butter and mix for another 30 seconds. Add in the spices, maple syrup, and powdered sugar. Continue to mix together until fully mixed.
Once the cupcakes have cooled, frost each spiced cupcake with the spiced maple frosting. Serve fresh or store in the fridge for up to 3 days.