Spice Cupcakes with Cinnamon Cream Cheese Frosting
At the first hint of fall, these flavorful cupcakes will be the perfect dessert. The cinnamon cream cheese frosting pairs nicely with the spice of the cake.
Ingredients
Cupcakes
- 2 1/4 cups cake flour
- 1 cup sugar
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp salt
- 3/4 tsp cinnamon
- 3/4 tsp ground cloves
- 3/4 cup brown sugar
- 3/4 cup butter
- 1 cup buttermilk
- 3 eggs
Frosting
- 8 ounce cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 3 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- pinch salt
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line two muffin pans with 20 liners.
- In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, cloves, and cinnamon. Set aside.
- In large mixing bowl, combine brown sugar and butter. Beat until well combined. Add eggs. Mix well. Add milk alternately with dry ingredients and beat 2-3 minutes more.
- Fill cupcake liners 2/3 full, dividing batter evenly between them. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cupcakes from pan and let cool on wire racks.
Frosting
- In large mixing bowl, combine butter and cream cheese and beat well. Add powdered sugar, vanilla, cinnamon and salt and beat until of a spreadable consistency. If frosting is too thin, refrigerate for 15 minutes. If too thick, thin with a bit of cream or milk. Top with a sprinkle of cinnamon.
Notes
Substitutions:
- If you don’t have cake flour, measure 2 1/4 cups of all-purpose flour. Remove four tablespoons of flour and replace with four tablespoons of cornstarch.
- If you don’t have buttermilk, measure slightly less than one cup of milk and add 1 tablespoon white vinegar.