These Spice Cupcakes from The Sprinkles Baking Book are kids approved! These cupcakes taste like a molasses cookie with the addition of cinnamon cream cheese frosting! Yummy in my tummy! These are a great holiday dessert.

How To Make Sprinkles Spice Cupcakes

First, gather all your ingredients.

1 & 1/2 cups all-purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (I used ground nutmeg)
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup buttermilk, shaken (homemade recipe below)
1/3 cup of molasses
1 teaspoon pure vanilla extract
2/3 cup unsalted butter, slightly softened
2/3 cup granulated sugar
2 large eggs

FOR THE CINNAMON CREAM CHEESE FROSTING (MAKES 2 CUPS):

1 (8 ounce) package of cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 & 3/4 cups confectioners sugar, sifted
1 & 1/2 teaspoons ground cinnamon
1/4 teaspoon pure vanilla extract

Next, preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.

In a medium bowl whisk together the flour, allspice, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.

In a small bowl, stir together the buttermilk, molasses, and vanilla.

In the bowl of a stand mixer fitted with a paddle attachment or with a large bowl with a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.

Reduce the speed to medium-low, add the eggs on at a time, and beat until creamy, 1 to 2 minutes.

Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.

Divide batter evenly among the liners and bake until the cupcakes are dry to the touch and a toothpick inserted into the center comes out clean, 16 to 18 minutes.

Transfer the pan to a wire rack and cool completely before frosting with cinnamon cream cheese frosting.

FOR THE CINNAMON CREAM CHEESE FROSTING:

In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the cream cheese, butter, salt on medium speed until light and fluffy, 2 minutes.

Reduce the speed to low, gradually add the confectioners sugar, and beat until incorporated.

Increase the speed to medium, add the cinnamon and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.

How To Bake As A Cake

Butter two 9-inch round cake pans, line the bottoms with parchment paper cut to fit, and butter (I like to use non stick cooking spray) the parchment paper.

Flour the pans, coating the bottom and sides of each pan, then tap out the excess flour.

Divide the batter between the two pans and bake until the tops are dry to the touch, the sides of the cake start to pull away from the pan, and a toothpick inserted into the center comes out clean. Generally you bake the cakes at the same baking time as the cupcake recipe.

Let the cakes cool on a wire rack, then remove each cake from its pan, discard the parchment paper, and set one cake layer on a cake round, frosting turntable, or the final serving platter.

Frost the top of that cake layer with the frosting, stack the second layer on top, frost the top and sides with the remaining frosting.

How To Make Homemade Buttermilk

All you need is whole or 2-percent milk and fresh lemon juice or white distilled vinegar.

Pour the milk into a liquid measuring cup.
For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes.
The acid will curdle the milk slightly.
Use the thickened milk — curds and all — just as you would buttermilk in your recipe.

Tips & Tricks

You can substitute the buttermilk with any kind of milk. Even non-dairy milk like almond or rice milk works. Simply mix it with 1 tablespoon of white vinegar or lemon juice to make 1 cup.
I love using Wilton baking pans. I feel like they are the best quality pans out there for the price. They don’t rust, are durable, and easy to clean. For muffins or cupcakes, I love using the 24 count muffin tin. It is so awesome! I love how you only need to use the oven once instead of twice with a 12 count muffin tin. My time is precious to me, as it probably is for you too, so saving time in the kitchen is key. I found all my Wilton baking essentials at my favorite store, TARGET!
For all-purpose flour I love using Bob’s Red Mill Gluten Free All Purpose Baking Flour. I first fell in love with this brand when I started eating healthy back in 2012, shortly after our twins were born. I first tried their Steel Cut Oats. Then when I had more time to bake I started using a lot of their other products such as, Almond Flour, Coconut Flour, Gluten Free Flour, Whole Wheat Flour, Pastry Flour, Bread Flour, and Xanthan Gum. They have so much more too! Baking mixes, Oats, Bars, Cereal, Granola, Grains, Beans, Seeds, Baking Aids, and more Flours! Seriously go check them out. Best quality baking products out there and no I am not getting paid to say this, I just love their products that much!
Since I bake quite often I like to buy stuff in bulk. I love buying my flour, sugars, pure vanilla extract, butter, oil, eggs, and spices at Costco.
Costco, Target, & Amazon are my favorite stores to shop at!

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Spice Cupcakes

Adapted from The Sprinkles Baking Book: Spice Cupcakes

By: Tammie

March 15, 2019
12
1 hr
Print this

Ingredients

1 & 1/2 cups all purpose flour
1/2 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg (I used ground nutmeg)
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/2 cup buttermilk, shaken
1/3 cup of molasses
1 teaspoon pure vanilla extract
2/3 cup unsalted butter, slightly softened
2/3 cup granulated sugar
2 large eggs
FOR THE CINNAMON CREAM CHEESE FROSTING (MAKES 2 CUPS):
1 (8 ounce) package of cream cheese, slightly softened
1/2 cup (1 stick) unsalted butter, slightly softened
1/8 teaspoon fine sea salt
3 & 3/4 cups confectioners sugar, sifted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon pure vanilla extract

Directions

Step 1: Preheat the oven to 325°F degrees. Line a 12-cup cupcake pan with paper liners.
Step 2: In a medium bowl whisk together the flour, allspice, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt.
Step 3: In a small bowl, stir together the buttermilk, molasses, and vanilla.
Step 4: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
Step 5: Reduce the speed to medium-low, add the eggs on at a time, and beat until creamy, 1 to 2 minutes.
Step 6: Slowly add half the flour mixture, then the buttermilk mixture, then the remaining flour mixture, beating until just blended after each addition.
Step 7: Divide batter evenly among the liners and bake until the cupcakes are dry to the touch and a toothpick inserted into the center comes out clean, 16 to 18 minutes.
Step 8: Transfer the pan to a wire rack and cool completely before frosting with cinnamon cream cheese frosting.
Step 9: FOR THE CINNAMON CREAM CHEESE FROSTING: In the bowl of a stand mixer fitted with a paddle attachment or a large bowl with a handheld mixer, beat the cream cheese, butter, salt on medium speed until light and fluffy, 2 minutes.
Step 10: Reduce the speed to low, gradually add the confectioners sugar, and beat until incorporated.
Step 11: Increase the speed to medium, add the cinnamon and vanilla, and beat until fully blended, 1 to 2 minutes, making sure not to incorporate too much air into the frosting.