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If you’re looking for a dessert that perfectly captures the cozy flavors of fall, these Spice Cupcakes topped with Cream Cheese Frosting are just what you need.
With the warm flavor of spices like cinnamon, ginger, nutmeg, and cloves, these spice cupcakes are bursting with delicious flavor.
Topped with a silky cream cheese frosting, they’re the perfect treat for any occasion—whether it’s a cozy night in or a festive gathering.
These spice cake cupcakes are not only full of flavor, but they’re also super easy to make. With simple ingredients and a straightforward process, you can whip up a batch in no time. The best part?
You don’t need any fancy equipment—just a large bowl, an electric mixer, and your favorite muffin tin. Plus, the recipe is flexible, so you can get creative with add-ins and toppings to make these cupcakes your own.
Whether you’re a seasoned baker or just starting out, these cupcakes are a great recipe to have in your repertoire.
They’re a hit with kids and adults alike, making them a perfect choice for fall birthdays, Thanksgiving, or just because you’re in the mood for something sweet and spicy.
These Spice Cupcakes are one of my favorite fall desserts. Keep hold of that recipe card!
Some of our other favorite CUPCAKE RECIPES we have on our site include: Banana Cupcakes with Brown Sugar Frosting, From Scratch Apple Pie Cupcakes Recipe, and Coconut Cupcakes with Fluffy Coconut Frosting.
WHY THIS RECIPE WORKS:
- Warm Spices: The perfect combination of cinnamon, ginger, nutmeg, and cloves creates a cozy, comforting flavor that’s perfect for fall.
- Cream Cheese Frosting: The tangy cream cheese frosting in this cupcake recipe pairs perfectly with the warm spices. It adds a creamy, rich finish to each bite.
- Simple Ingredients: With baking essentials like cake flour, brown sugar, and sour cream, these fluffy cupcakes are easy to make with ingredients you likely already have on hand.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cake flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground ginger
- Ground nutmeg
- Ground cloves
- Salted butter
- Dark brown sugar
- Granulated sugar
- Large eggs
- Sour cream
- Milk
- Vanilla extract
- Cream cheese
- Powdered sugar
- Chopped pecans (optional for garnish)
HOW TO MAKE SPICE CUPCAKES:
- Preheat the oven to 350°F. Line cupcake tins with 24 liners and set aside.
- In a medium-sized bowl, stir together the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves, and set aside.
- In the body of a stand mixer with the paddle attachment, cream the butter with the brown sugar and granulated sugar for 3 minutes.
- Add the eggs and mix them in for 2 minutes.
- Add the sour cream, milk, and vanilla, and mix it well to combine.
- Add the flour mixture and mix to combine. Scrape down the sides as needed.
- Fill each cupcake liner with 3 tablespoons of the batter.
- Bake for 15-18 minutes, until a toothpick inserted, comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the frosting by creaming the cream cheese with the butter until smooth.
- Add the powdered sugar a little at a time until mixed in. Turn the mixer on medium-high speed and whip for 3 minutes.
- Frost the cupcakes once they are cool.
- Lastly, add chopped pecans for optional garnish, serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A DIFFERENT FROSTING?
Absolutely!
While the cream cheese frosting is delicious, you can also try cinnamon buttercream, vanilla buttercream, or even caramel frosting for a different twist.
Each option pairs beautifully with the warm spices in these cupcakes.
DO I HAVE TO USE DARK BROWN SUGAR?
No, you can use light brown sugar if that’s what you have on hand.
However, dark brown sugar adds a deeper, richer flavor thanks to its higher molasses content, which complements the spices really well.
ANY ADDITIONS?
These simple cupcakes might just be the perfect fall dessert.
The following ingredients will only level them up more!
- White chocolate chips: Mix into the batter for extra sweetness.
- Chopped pecans: Add for a crunchy texture.
- Cinnamon chips: Enhance the cinnamon flavor.
- Raisins: Add for a chewy texture and natural sweetness.
- Pumpkin puree: For that amazing pumpkin flavor, replace some of the sour cream with pumpkin puree. Hello, Pumpkin Spice Cupcakes!
- Caramel drizzle: Drizzle on top of the frosting for added sweetness.
- Maple syrup: Add to the frosting for a maple-flavored twist.
- Apple chunks: Fold in for an apple spice cupcake.
- Nutmeg dusting: Sprinkle on top of the frosting for extra warmth.
- Coconut flakes: Add on top for a tropical twist.
ANY SUBSTITUTIONS?
Fall always brings such delicious flavors. This one is no exception.
Bring on the cupcake batter!
- Cake flour: Use all-purpose flour, but remove 2 tablespoons per cup.
- Sour cream: Substitute with Greek yogurt or buttermilk for a tangy flavor.
- Butter: Use vegetable oil for a lighter texture.
- Dark brown sugar: Replace with light brown sugar or granulated sugar.
- Cream cheese: Substitute with mascarpone for a milder frosting.
- Chopped pecans: Use walnuts or almonds instead.
HOW TO STORE:
Refrigerator: Store the cupcakes in an airtight container in the refrigerator due to the cream cheese frosting.
They will stay fresh for up to 7 days.
Freezer: Freeze the cupcakes (without frosting) in a single layer on a baking sheet.
Once frozen, transfer them to a freezer-safe bag or container.
They can be frozen for up to 3 months.
Thaw in the refrigerator before frosting and serving.
DANA’S TIPS AND TRICKS:
- Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature for the best results. This helps the ingredients mix together smoothly, creating a fluffy cupcake.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Use a Large Cookie Scoop: For even cupcakes, use a large cookie scoop to fill the muffin cups. This ensures they all bake evenly.
- Test with a Toothpick: Insert a toothpick into the center of a cupcake to check for doneness. If it comes out clean or with a few crumbs, they’re ready.
- Cool Completely: Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Get Creative with Frosting Tips: Use different piping tips to create fun designs with the frosting. A star tip is great for a classic swirl.
These Spice Cupcakes are the perfect fall treat, bringing together the warm flavors of cinnamon, ginger, nutmeg, and cloves in a moist, fluffy cupcake.
So, grab your large mixing bowl and get ready to bake up a batch of this cozy, comforting perfect dessert
If you like this recipe, you might also like:
If you’ve tried these SPICE CUPCAKES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Spice Cupcakes with Cream Cheese Frosting
Ingredients
- 2 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup salted butter softened
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
For the frosting:
- 8 ounces cream cheese softened
- ½ cup salted butter softened
- 6 cups sifted powdered sugar
- ¼ cup chopped pecans for garnish
Instructions
- Preheat the oven to 350°F. Line cupcake tins with 24 liners and set aside.
- In a medium-sized bowl, stir together the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves, and set aside.2 cups cake flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 2 ½ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- In the body of a stand mixer with the paddle attachment, cream the butter with the brown sugar and granulated sugar for 3 minutes.½ cup salted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add the eggs and mix them in for 2 minutes.3 large eggs
- Add the sour cream, milk, and vanilla, and mix it well to combine.½ cup sour cream, ½ cup milk, 1 teaspoon vanilla extract
- Add the flour mixture and mix to combine. Scrape down the sides as needed.
- Fill each cupcake liner with 3 tablespoons of the batter.
- Bake for 15-18 minutes, until a toothpick inserted, comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the frosting by creaming the cream cheese with the butter until smooth.8 ounces cream cheese, ½ cup salted butter
- Add the powdered sugar a little at a time until mixed in. Turn the mixer on medium-high speed and whip for 3 minutes.6 cups sifted powdered sugar
- Frost the cupcakes once they are cool.
- Lastly, add chopped pecans for optional garnish, serve immediately.¼ cup chopped pecans
Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and sour cream are at room temperature for the best results. This helps the ingredients mix together smoothly, creating a fluffy cupcake.
- Don’t Overmix: When adding the dry ingredients to the wet ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Use a Large Cookie Scoop: For even cupcakes, use a large cookie scoop to fill the muffin cups. This ensures they all bake evenly.
- Test with a Toothpick: Insert a toothpick into the center of a cupcake to check for doneness. If it comes out clean or with a few crumbs, they’re ready.
- Cool Completely: Make sure the cupcakes are fully cooled before frosting to prevent the frosting from melting.
- Get Creative with Frosting Tips: Use different piping tips to create fun designs with the frosting. A star tip is great for a classic swirl.
Nutrition
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