Spice Cupcakes Recipes

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TROPICAL SPICE CUPCAKES



Tropical Spice Cupcakes image

These delicious and tender cupcakes taste of spice, orange and coconut, and are topped with a creamy orange flavored frosting. Developed for RSC #9.------

Provided by PanNan

Categories     Dessert

Time 50m

Yield 18 cupcakes

Number Of Ingredients 22

2 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup butter, room temperature
1/2 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon Grand Marnier
1 large orange, juice and zest of, for use in the recipe
1/2 cup coconut milk
1/2 cup buttermilk
1/2 cup coconut
2 tablespoons orange juice, from the freshly juiced oranges (see above ingredients)
2 tablespoons coconut milk
1/2 teaspoon Grand Marnier
2 ounces cream cheese, room temperature
3 1/2-4 cups confectioners' sugar

Steps:

  • Preheat oven to 350 degrees.
  • Place 18 cupcake liners in muffin tins.
  • In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk the mixture lightly until there are no clumps, and the spices are mixed throughout. Set aside.
  • Cream the butter with a mixer for a few minutes until soft and fluffy.
  • Add the sugars and eggs to the butter, and beat until light in color and fluffy in texture (about 5 minutes).
  • Next, add the Grand Marnier and beat until incorporated.
  • Add 1/4 cup juice from the freshly squeezed orange and 1/3 of the flour mixture, and beat until incorporated, scraping the batter down into the bowl as necessary. Add the coconut milk and 1/2 the remaining flour mixture, and beat until blended. Add the buttermilk and the rest of the flour mixture and again beat until incorporated, scraping the bowl as necessary.
  • Measure 2 - 3 tbsp orange zest from the freshly zested orange, and add to the mixture; also add the coconut and mix until blended.
  • Using an ice cream scoop, fill the cupcake liners with one scoop of batter each (filling the liners about 3/4 full).
  • Bake 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  • Remove from the oven and let rest in the muffin pan for 15 minutes.
  • Remove the cupcakes from the muffin tin, and place on a rack to cool thoroughly before frosting.
  • Make frosting: Beat the cream cheese in a medium bowl until creamy.
  • Measure 2 tbsp juice from the freshly squeezed orange and add to the cream cheese.
  • Measure 1 cup of confectioner's sugar and add to the cream cheese mixture. Beat until the ingredients are smooth.
  • Add the coconut milk, the Grand Marnier, and another cup of confectioner's sugar. Beat until smooth.
  • Add another cup of confectioner's sugar and beat until smooth.
  • Add 1/2 cup confectioner's sugar and beat until smooth.
  • At this point, check the consistency. If it is firm enough to spread on the cupcake, it's finished. Add a little more confectioner's sugar (a few tablespoons at a time) if it needs to be firmer.
  • Spread the frosting on the cooled cupcakes.

APPLESAUCE SPICE CUPCAKES



Applesauce Spice Cupcakes image

I began making these moist cupcakes in grade school and still bake them today. -Edna Hoffman, Hebron, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1 dozen.

Number Of Ingredients 13

1/3 cup butter, softened
3/4 cup sugar
2 large eggs. room temperature
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3/4 cup applesauce
1 cup prepared cream cheese frosting

Steps:

  • In a large bowl, cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine dry ingredients; add to creamed mixture alternately with applesauce., Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to a wire rack. Frost cooled cupcakes.

Nutrition Facts : Calories 258 calories, Fat 9g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 291mg sodium, Carbohydrate 41g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.

MRS. KOSTYRA'S SPICE CUPCAKES



Mrs. Kostyra's Spice Cupcakes image

These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes would be equally delicious topped with cream-cheese frosting or brown-butter icing.This recipe is from "Martha Stewart's Cupcakes."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 13

1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins
4 cups cake flour (not self-rising), sifted, plus more for tins
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground mace
Pinch of ground cloves
1 1/2 cups packed dark- brown sugar
4 large eggs, room temperature
1 1/2 cups milk, room temperature
Citrus Glaze for Triple-Citrus Cupcakes, made with orange juice and zest

Steps:

  • Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
  • With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
  • Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
  • To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.

SPICE CUPCAKES



Spice Cupcakes image

This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.

Provided by Kackie

Categories     Desserts     Cakes     Cupcake Recipes

Time 35m

Yield 15

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
4 pinches ground nutmeg
4 pinches salt
12 tablespoons butter
1 ⅓ cups sugar
4 eggs
1 teaspoon vanilla extract
½ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
  • Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g

PUMPKIN SPICE CUPCAKES



Pumpkin spice cupcakes image

Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice

Provided by Liberty Mendez

Categories     Dessert

Time 40m

Number Of Ingredients 11

140g butter, softened
120g golden caster sugar
2 eggs
1 tsp vanilla extract
140g self-raising flour
2 tbsp pumpkin spice mixture or you can make your own (see 'goes well with')
2-3 tbsp milk, plus extra for the icing if needed
100g unsalted butter, softened
100g icing sugar, sieved
½ tbsp pumpkin spice mixture
200g full-fat soft cheese

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
  • Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
  • Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
  • You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.

Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.61 milligram of sodium

PUMPKIN SPICE CUPCAKES



Pumpkin Spice Cupcakes image

This hearty pumpkin cupcake with a cinnamon-cream cheese frosting is good in the fall or any other time of the year.

Provided by Javaru

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h40m

Yield 24

Number Of Ingredients 20

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground allspice
½ teaspoon salt
1 tablespoon baking powder
½ teaspoon baking soda
½ cup butter, softened
1 cup white sugar
⅓ cup brown sugar
2 eggs, room temperature
¾ cup milk
1 cup pumpkin puree
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
  • Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
  • While the cupcakes are cooling, make the frosting by beating the cream cheese and 1/4 butter with an electric mixer in a bowl until smooth. Beat in the confectioners' sugar a little at a time until incorporated. Add the vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy. Once the cupcakes are cool, frost with the cream cheese icing.

Nutrition Facts : Calories 243.9 calories, Carbohydrate 37.2 g, Cholesterol 41.6 mg, Fat 9.8 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 220.1 mg, Sugar 26.8 g

SPICE CUPCAKES



Spice Cupcakes image

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 cupcakes.

Number Of Ingredients 20

2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup chopped walnuts
FROSTING:
1 cup packed brown sugar
1/3 cup half-and-half cream
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1-1/4 cups confectioners' sugar
Coarsely chopped walnuts, optional

Steps:

  • In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

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