Spice Cupcakes with Whipped Cream Cheese Frosting

Still in cupcake mode, I've been baking cupcakes, putting them in little containers, and passing them out to friends. The latest victims (Fuzz's teachers) received a batch of these spice cupcakes.

Spice Cupcakes are similar to the vanilla cupcakes from a few days ago, but with a spicy flavor and darker color. I frosted them with a cream cheese frosting, and at the last minute added a little caramel ice cream syrup just for garnish. They syrup was an afterthought, but I would definitely go out of my way to buy it and use it again because it added a nice flavor.

Two Stage Method

I'm updating this to add a little more about the method used to mix these cupcakes. It's called the two-stage method, and it's when you mix the dry ingredients first, coat them with some softened fat to curb gluten-formation, stir again, then add the eggs and liquid last. The result should be a velvety or softer texture. I need to take a new photo, so next time I make these throw in some pictures of the soft crumb.

• Peanut Butter Slice and Bakes
• Cook's Illustrated Fluffy Yellow Cake -- Best Yet!
• Spiced Cocoa Muffins
• Brown Sugar Chocolate Cake Cupcakes
• Peanut Butter Pie Cupcakes

Recipe

Spice Cupcakes with Whipped Cream Cheese Frosting

Anna

Spice cake cupcakes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Cooling 1 hour hr

Course Dessert

Cuisine American

Servings 24 cupcakes

Ingredients

 

• 2 large eggs
• 1 cup buttermilk or sour milk, divided
• 1 teaspoon vanilla extract
• 2 ¼ cups cake flour (260 grams)
• 1 ½ teaspoons baking powder
• ¾ teaspoons baking soda
• 1 teaspoon salt
• ¾ teaspoon cinnamon
• ¾ teaspoon ground cloves
• 1 cup granulated sugar (200 grams)
• ½ cup brown sugar (100 grams)
• 12 tablespoons unsalted butter, softened (170 grams)

Whipped Cream Cheese Frosting

• ½ cup heavy cream, cold (120 grams)
• 8 oz cream cheese, softened (228 g rams)
• 2 oz unsalted or salted butter, softened (56 grams)
• 2 cups confectioners' sugar (210-230 grams)
• 1 teaspoon vanilla
• 1 teaspoon lemon juice fresh

Instructions

 

• Preheat oven to 350 degrees F. Line 24 cupcake cups with paper liners.
• In a small bowl, mix together eggs, ⅓ cup of buttermilk and vanilla.
• In the bowl of a stand mixer or large mixing bowl, mix together the cake flour, baking powder, baking soda, salt, cinnamon and cloves. Mix well, then stir in both sugars. Add the softened butter and mix on low speed until it's mashed into the dry mixture, then add the remaining ⅔ of buttermilk and beat until smooth.
• With mixer on medium, add the egg mixture in three parts, being careful not to beat in a lot of extra air and scraping the side of the bowl after every addition.
• Divide the batter among the cupcake liners. Bake for 18-22 minutes or until tops are brown.
• Frosting: In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners' sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.

Keyword Cream Cheese, Spice Cake, Whipped Cream Cheese Frosting

Tried this recipe?Let us know how it was!