This post may contain affiliate links.
These cozy Spice Cupcakes are soft, fluffy, and packed with warm cinnamon, ginger, nutmeg, and cloves, all crowned with a swirl of tangy cream cheese frosting. I bake a batch the second the air turns crisp and the kids come running before they even cool. If you love these warm spice flavors, our spice layer cake is the showstopping version.
They come together in one bowl of batter and one bowl of frosting, so they are easy enough for a weeknight and pretty enough for a party.
Spice Cupcakes Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 18 minutes
- ⏳ Total Time: 36 minutes
- 🍽️ Serving: 24 cupcakes
- ⚡ Calories: 219kcal
- 🌶️ Flavor Profile: Warm and cozy with cinnamon, ginger, nutmeg, and tangy cream cheese frosting
- ✋ Difficulty: Easy, on par with our banana bundt cake
Quick Answer
Whisk cake flour with cinnamon, ginger, nutmeg, and cloves, then cream butter with brown and granulated sugar. Beat in eggs, sour cream, milk, and vanilla, then mix in the spiced flour. Fill cupcake liners and bake at 350 degrees for 15 to 18 minutes. Once cooled, top them with a simple whipped cream cheese frosting and a sprinkle of chopped pecans.
Jump to:
Why This Recipe Works
Click to see the technique science
- Four warm spices. Cinnamon, ginger, nutmeg, and cloves give these cupcakes that cozy, bakery spice cake flavor in every bite.
- Cake flour keeps them tender. The lower protein in cake flour gives the cupcakes a soft, delicate crumb instead of a dense one.
- Brown sugar adds moisture. Dark brown sugar brings molasses richness and keeps the cupcakes moist for days.
- Sour cream for richness. A scoop of sour cream makes the batter extra moist and adds a subtle tang that balances the sweetness.
- Tangy cream cheese frosting. The slightly tart cream cheese frosting is the perfect creamy counterpoint to the warm, spiced cake.
Why You’ll Love This Recipe
- They are soft, moist, and full of cozy fall spice flavor.
- The batter and frosting each come together in a single bowl.
- They are topped with the dreamiest cream cheese frosting, just like our chocolate cream cheese frosting fans love.
Key Ingredients
A handful of pantry staples plus warm baking spices is all it takes. Here are the ingredients that matter most.
- Cake flour: The secret to a soft, tender cupcake crumb. It is lighter than all purpose flour.
- Warm spices: Cinnamon, ginger, nutmeg, and cloves give these cupcakes their signature cozy flavor.
- Dark brown sugar: Adds moisture and a deep, molasses richness to the batter.
- Sour cream: Keeps the cupcakes moist and adds a gentle tang.
- Cream cheese: The base of the tangy, fluffy frosting that tops every cupcake.
See recipe card for exact quantities.
Variations and Substitutions
Here are a few easy ways to make these spice cupcakes your own.
- Add mix ins: Fold in chopped pecans, walnuts, or raisins for extra texture.
- Pumpkin spice: Swap a half cup of the milk for pumpkin puree and add a pinch of allspice for pumpkin spice cupcakes.
- Brown butter frosting: Use browned butter in the frosting for a nutty, caramel note.
- Make it a cake: Want a layer cake instead? Try our spice layer cake with the same warm flavors.
- Switch the cupcake: In the mood for something different, our lemon lime angel food cupcakes are light and bright.
How to Make Spice Cupcakes
- Preheat the oven to 350 degrees and line two cupcake tins with 24 liners. Whisk together the cake flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and cloves.
- Cream the butter with the brown sugar and granulated sugar for 3 minutes, then beat in the eggs for 2 minutes.
- Mix in the sour cream, milk, and vanilla until well combined.
- Add the spiced flour mixture and mix just until combined, then fill each liner with about 3 tablespoons of batter.
- Bake for 15 to 18 minutes until a toothpick comes out clean. Cool in the tin 5 minutes, then move to a wire rack to cool completely.
- For the frosting, cream the cream cheese with the butter until smooth.
- Add the powdered sugar a little at a time, then whip on medium high for 3 minutes until light and fluffy.
- Frost the cooled cupcakes and garnish with chopped pecans. Serve and enjoy.
Recipe Tips & Tricks
- Use room temperature ingredients. Softened butter, eggs, and cream cheese blend smoother and bake more evenly.
- Do not overmix the batter. Mix just until the flour disappears to keep the cupcakes light and tender.
- Fill liners two thirds full. About 3 tablespoons per liner gives you a nice domed top without overflowing.
- Cool completely before frosting. Warm cupcakes will melt the cream cheese frosting right off.
- Sift the powdered sugar. Sifting keeps the frosting silky smooth with no lumps.
- Toast the pecans. A quick toast in a dry pan deepens their flavor for the garnish.
Serving Ideas and Suggestions
Serve these spice cupcakes at room temperature so the frosting stays soft and swirly. They are perfect for fall gatherings, Thanksgiving dessert tables, or an after school treat with a glass of cold milk.
Pair them with more cozy bakes like our spice layer cake, a banana bundt cake, or a tray of mini cheesecakes for a dessert spread everyone will love.
For a fun, colorful contrast on the table, add our funfetti earthquake cake or a batch of lemon lime angel food cupcakes.
Spice Cupcakes FAQs
Yes. Substitute all purpose flour by removing 2 tablespoons per cup and replacing them with 2 tablespoons of cornstarch. The texture will be slightly denser but still delicious.
Absolutely. Bake the cupcakes up to 2 days ahead and store them unfrosted in an airtight container. Frost them the day you plan to serve for the freshest look.
Because of the cream cheese frosting, store them in the fridge in an airtight container for up to 4 days. Let them come to room temperature before serving for the best texture.
Yes. Freeze the unfrosted cupcakes in an airtight container for up to 3 months. Thaw at room temperature, then frost before serving.
Tangy cream cheese frosting is the classic pairing, but brown butter frosting, maple buttercream, or a simple vanilla buttercream all work beautifully with the warm spices.
Yes. Pour the batter into two 8 inch round pans and bake until a toothpick comes out clean, about 25 to 30 minutes, for a layered spice cake.
Want the cake version of this cozy classic? Try our spice layer cake next.
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
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
