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Spice Cake Cupcakes with Cinnamon Cream Cheese Frosting

/5
COOK TIME
22 min
TOTAL TIME
37 min
SERVINGS
12-16 cupcakes

I’m not gonna lie, I started off with these tiny pie crust leaves and then thought of something to pair with them. I had leftover pie dough and a new leaf cookie cutter so voila- tiny pie crust leaves. How stinking cute are they?? I just love them and want to put them on everything. 

Of course, what else goes with pie crust leaves, but spice cake cupcakes with cinnamon cream cheese frosting. Fall= pie and Fall= spice cake. So here we are. 

If you can get past the cuteness of the leaves, then you will become a fast friend of this cupcake. These have that perfect fall spice taste plus cinnamon cream cheese frosting. I am a sucker for anything that cream cheese frosting goes on. And it’s super moist (ugh) which makes me want to share them with everyone I know so we can all know the deliciousness of this cupcake. 

Follow me over on Facebook and Instagram @lolohomekitchen. Be sure to snap a pic if you make a Lolo’s recipe and tag it with #lolohk. I love to see what you are making!

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Spice Cake Cupcakes with Cinnamon Cream Cheese Frosting

These have that perfect fall spice taste plus cinnamon cream cheese frosting. I am a sucker for anything that cream cheese frosting goes on.

Prep time: 15 min  |  Cook time: 22 min  |  Total: 37 min

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Ingredients

1 and 3/4 cups cake flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1 and 1/2 teaspoons cinnamon

1 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon kosher salt

1/2 cup unsalted butter, room temperature

1 cup dark brown sugar, packed

2 large eggs

2 teaspoons pure vanilla extract

1/2 cup full-fat sour cream

1/2 cup whole milk

Cinnamon Cream Cheese Frosting

1 block full fat cream cheese

1 stick (1/2 cup) unsalted butter

3 1/2 cups powdered sugar

1/4 teaspoon pure vanilla

1/8 teaspoon kosher salt

1 1/2 teaspoons cinnamon

Instructions

  1. Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Set aside.
  3. In a mixer, beat the butter on high for about 2 minutes until creamy. Add the brown sugar and mix again on high for about 1 minute.
  4. Scrape the sides of the bowl, then add the eggs and vanilla. Mix again until combined. Add the sour cream then mix again until combined.
  5. Add the dry ingredients a little bit at a time, mixing on low after each addition. Pour in the milk and mix again until just combined. Careful not to over mix, you can finish mixing by hand if needed as well.
  6. Fill the cupcake liners about 2/3 full. Bake for 19-22 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.

Notes

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