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.
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
- Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Set aside.
- 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.
- 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.
- 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.
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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.