Treat your taste buds to a delightful indulgence with our specially curated recipe for spiced cupcakes topped with a velvety cinnamon cream cheese frosting. This sweet symphony combines the warmth of autumn spices with the tangy sweetness of cream cheese, resulting in a dessert that is both comforting and captivating. Let us embark on a culinary journey as we explore the secrets behind this exquisite treat, ensuring you create a batch of cupcakes that will tantalize your senses and leave you craving more.
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SPICE CUPCAKES WITH CREAM CHEESE FROSTING
Fluffy and sweet spiced cupcakes with an easy to make cream cheese frosting are perfect for the fall and winter seasons
Provided by Mikayla M
Categories Dessert
Time 51m
Number Of Ingredients 18
Steps:
- Preheat your oven to 325°F and line a muffin tin with cupcake liners.
- Combine all the dry ingredients: flour, spices, salt, and baking powder, in a bowl and whisk to blend. Set aside.
- In a large bowl beat the sugars and butter together until blended and fluffy, about 2 minutes on medium speed.
- Add one egg at a time, beating each addition into the sugar/butter mixture completely before adding the next one.
- Add in the milk and vanilla and beat until completely incorporated as well.
- Add the dry ingredients into the wet batter and using a rubber spatula or spoon, fold the flour into the mix. Continue to gently lift and fold, scraping down the sides and bottom of the bowl until all the flour is incorporated and no dry spots remain.
- Scoop into the cupcake liners so they're 3/4 of the way full. Place in oven and bake for 18 minutes. When the tops are golden brown and spring back against a gentle touch, or a toothpick inserted comes out clean, remove from the oven.
- Take baked cupcakes out of the tin and onto a cooling rack to cool, then repeat with the remaining batter.
- Allow the cupcakes to cool completely before frosting or storing. Store unfrosted cupcakes in an airtight container for 2 days at room temperature or in the fridge for 1 week.
- Beat together cream cheese, butter, salt, and vanilla until well blended and creamy.
- Add one cup of sifted powdered sugar at a time, beating between each addition until all the powdered sugar is added and you have a creamy, sweet frosting with no lumps.
- Add to piping bag or decorate cool cupcakes as desired.
- Store unused frosting in the fridge for 1 week, and store frosted cupcakes in the fridge for up to 1 week. Allow to come to room temp before serving.
Nutrition Facts : ServingSize 1 cupcake, Calories 377 kcal, Carbohydrate 55 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 88 mg, Sodium 111 mg, Fiber 1 g, Sugar 44 g
PUMPKIN SPICE CUPCAKES
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
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 WITH CREAM-CHEESE ICING
Yield Makes 12 cupcakes
Number Of Ingredients 12
Steps:
- In a bowl whisk together the flour, the baking soda, the spices, and a pinch of salt. In another bowl with an electric mixer cream together the shortening and the granulated sugar, beat in the egg, and beat in the flour mixture alternately with the molasses mixture, beating well after each addition. Divide the batter among 12 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 350°:F. oven for 15 to 20 minutes, or until a tester comes out clean. Turn the cupcakes out onto a rack and let them cool completely.
- In another bowl beat together the cream cheese, the butter, and the confectioners' sugar until the icing is fluffy and spread the icing on the cupcakes.
EASY PUMPKIN SPICE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
A quick and easy doctored cake-mix recipe that's perfect for Halloween parties and birthday parties in the fall. I've decreased the fat content by using some lower fat ingredients and the flavors are still amazing.
Provided by RunninLion
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F and line two 12-muffin pans with paper baking cups.
- In a large mixing bowl, combine the cake mix, egg whites, water, oil, pumpkin, pumpkin pie spice and cinnamon.
- Beat on medium speed for 2-3 minutes until smooth.
- Fill each paper cup about 3/4 full with batter.
- Bake for 18-22 minutes or until an inserted toothpick in the center comes out clean. Set aside on metal rack to cool.
- Prepare frosting by placing cream cheese, butter, sugar and cinnamon in a small mixing bowl.
- Beat on medium until well-combined and smooth.
- For a prettier, more elegant presentation, use a piping bag to frost cooled cupcakes. Decorate with sprinkles or other fall/halloween deco items if desired.
Nutrition Facts : Calories 210, Fat 8.7, SaturatedFat 2.6, Cholesterol 10, Sodium 183.4, Carbohydrate 31.3, Fiber 0.6, Sugar 22.2, Protein 2.6
PUMPKIN CUPCAKES & CINNAMON-CREAM CHEESE FROSTING
Bake up a batch of Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting for a taste of Fall! Pumpkin Cupcakes with Cinnamon-Cream Cheese Frosting are sure to be a hit at the dessert table!
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h22m
Yield 24 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Beat first 5 ingredients with mixer until blended; spoon into 24 paper-lined muffin cups.
- Bake 20 to 22 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans to wire racks. Cool completely.
- Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Blend in cinnamon. Spread over cupcakes.
Nutrition Facts : Calories 250, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.6001 g, Sugar 0 g, Protein 3 g
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
This is a wonderful recipe I discovered and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. -Debbie Wiggins, Longmont, Colorado
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 233mg sodium, Carbohydrate 53g carbohydrate (41g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING
Definitely a hit for Halloween!
Provided by Cupcakebakinfeind
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- Beat white sugar and 3/4 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Beat pumpkin into creamed butter mixture.
- Mix flour, pumpkin pie spice, 1 tablespoon cinnamon, baking powder, and ginger together in a bowl; stir into creamed butter mixture, alternating with buttermilk, until batter is smooth. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool in muffin tin for 10 minutes before transferring to wire rack.
- Beat cream cheese and 1/2 cup butter together in a bowl using an electric mixer until fluffy. Beat confectioners' sugar, 2 teaspoons cinnamon, and vanilla extract into creamed butter until frosting is smooth. Spread frosting on each cupcake.
Nutrition Facts : Calories 345.3 calories, Carbohydrate 53.8 g, Cholesterol 59.3 mg, Fat 13.8 g, Fiber 1.1 g, Protein 3.4 g, SaturatedFat 8.4 g, Sodium 173.9 mg, Sugar 42.5 g
Tips:
- For a richer flavor, use dark brown sugar instead of light brown sugar in the cupcake batter.
- Be careful not to overmix the batter, as this can result in tough cupcakes.
- For a light and fluffy frosting, make sure the cream cheese is at room temperature before beating it.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the frosting onto the cupcakes.
- To make the cupcakes ahead of time, bake them according to the recipe and then freeze them. When you're ready to serve, thaw them at room temperature for about an hour before frosting.
Conclusion:
These spiced cupcakes with cinnamon cream cheese frosting are a delicious and festive treat that are perfect for any occasion. The cupcakes are moist and flavorful, with a perfect balance of spices. The frosting is smooth and creamy, with a hint of cinnamon that complements the cupcakes perfectly. These cupcakes are sure to be a hit with everyone who tries them!
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