Warm cinnamon, ginger and nutmeg cupcakes made with brown sugar and oil, the base for cream cheese or caramel frosting and apple or pumpkin fillings.
Spice Cupcakes
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Cakes cupcakes
Vanilla: Extract
Easy
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Warm cinnamon, ginger and nutmeg cupcakes made with brown sugar and oil, the base for cream cheese or caramel frosting and apple or pumpkin fillings.
Prep
20 min
Cook
19 min
Cooling
45 min
Total
1 hr 24 min
Yield
12 cupcakes
Diet
—
Ingredients
Adjust yield
cupcakes
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
- 1 ½ cups (190.0 g)all-purpose flour
- 1.0 tsp (5.0 g)baking soda
- ¼ tsp (1.5 g)fine sea salt
- 1 ½ tsp (4.0 g)ground cinnamon
- ¾ tsp (1.5 g)ground ginger
- ¼ tsp (0.5 g)ground nutmeg
- ¾ cup (160.0 g)light brown sugar, packed
- 2.0 (100.0 g)large eggs
- ½ cup (120.0 ml)vegetable oil
- 2.0 tsp (10.0 ml)pure vanilla extract
- ½ cup (120.0 ml)buttermilk
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Instructions
- Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
- Whisk the flour, baking soda, salt and spices. Whisk the brown sugar, eggs, oil and vanilla until smooth.
- Stir the flour into the egg mixture alternating with the buttermilk, just until combined.
- Divide the batter between the liners, about two-thirds full. Bake 18 to 21 minutes until the tops spring back and a toothpick comes out clean. Cool 5 minutes in the pan, then on a rack.
Tips
- Fill liners no more than two-thirds full; cupcakes that overflow lose their domes.
- Cool completely before coring or frosting; warm cake melts both filling and frosting.
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Recipe FAQ
How long does it take to make spice cupcakes?
Plan on 20 minutes of prep and 19 minutes of cooking, plus 45 minutes to rest. The recipe makes 12 cupcakes.
How should I store spice cupcakes?
Keep unfrosted cupcakes in an airtight container at room temperature up to 2 days or freeze up to 2 months.
Can I make spice cupcakes ahead?
Bake a day ahead and store airtight; fill and frost the day you serve.
Can I use a different form of vanilla?
Yes. This recipe uses 2 tsp pure vanilla extract (10 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
209
Calories / serving
10.3g
Fat
26.1g
Carbs
3.0g
Protein
13.7g
Sugar
Whole recipe (12 servings): ~2508 cal · 124g fat · 313g carbs · 36g protein · 164g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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