Spice Cupcakes With Cream Cheese Icing Recipes

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SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Spice Cupcakes with Cream Cheese Frosting image

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

8 ounces all-purpose flour (1 3/4 cups)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
6 ounces unsalted butter, softened (3/4 cup)
6 ounces brown sugar (3/4 cup)
3 ounces white sugar (a shallow 1/2 cup)
4 large eggs
3 tsp vanilla extract
4 ounces milk (1/2 cup)
4 ounces unsalted butter, softened (1/2 cup)
4 ounces cream cheese, softened (1/2 cup)
1 tsp vanilla extract
pinch salt
4 1/2 cups powdered sugar, sifted

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

GINGER-SPICE CUPCAKES WITH CREAM CHEESE FROSTING (WHITE WHOLE WHEAT FLOUR)



Ginger-Spice Cupcakes with Cream Cheese Frosting (White Whole Wheat Flour) image

Wondering what type of molasses to use? Either light or dark molasses can be used in the cupcake batter. Light molasses is lighter in both flavor and color, while dark molasses is thicker and less sweet.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 18

Number Of Ingredients 20

Reynolds™ Baking Cups
1/2 cup granulated sugar
1/2 cup butter or margarine, softened
1/2 cup molasses
2 eggs
2 cups Gold Medal™ white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup water
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 teaspoons grated lemon peel
1 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups (1 lb) powdered sugar
1 to 2 teaspoons milk
Additional ground cinnamon, if desired

Steps:

  • Heat oven to 375°F. Place Reynolds Baking Cups in each of 18 regular-size muffin cups.
  • In large bowl, beat granulated sugar, 1/2 cup butter, the molasses and eggs with electric mixer on medium speed, or mix with spoon until well blended. Stir in flour, baking soda, salt, ginger, 1/2 teaspoon cinnamon, the allspice and water. Spoon about 1/4 cup batter into each muffin cup.
  • Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Remove from pans; place on cooling racks. Cool completely, about 20 minutes.
  • Meanwhile, in medium bowl, beat cream cheese, 1/4 cup butter, the lemon peel, 1 teaspoon cinnamon and the vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Beat in milk, 1 teaspoon at a time, until spreadable.
  • Pipe or spread generous amount of frosting on top of each cupcake; sprinkle lightly with cinnamon, if desired. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Cupcake

SPICE CUPCAKES



Spice Cupcakes image

These moist, spicy cupcakes with creamy caramel frosting are a delicious treat. The recipe has been in my family for years. When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time! -Carla Hodenfield, Ray, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 14 cupcakes.

Number Of Ingredients 20

2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each ground allspice, cinnamon and nutmeg
1/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 cup chopped walnuts
FROSTING:
1 cup packed brown sugar
1/3 cup half-and-half cream
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
1-1/4 cups confectioners' sugar
Coarsely chopped walnuts, optional

Steps:

  • In a large saucepan, bring water and raisins to a boil. Reduce heat; simmer for 10 minutes. Remove from heat and cool to room temperature (do not drain). , Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Stir in raisins. Combine dry ingredients; add to creamed mixture until well blended. Stir in walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack. , For frosting, in a large saucepan, combine the brown sugar, cream and salt. Bring to a boil over medium-low heat; cook and stir until smooth. Stir in butter and vanilla. Remove from the heat; cool slightly. Stir in confectioners' sugar until smooth. Frost cupcakes; top with nuts if desired.

Nutrition Facts : Calories 357 calories, Fat 12g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 257mg sodium, Carbohydrate 61g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.

ALLSPICE CREAM CHEESE FROSTING



Allspice Cream Cheese Frosting image

Cream cheese frosting with a little extra something. This is a good frosting for spice cakes that contain allspice.

Provided by v monte

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 20m

Yield 10

Number Of Ingredients 6

1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
¾ teaspoon ground allspice
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 48.3 g, Cholesterol 25.9 mg, Fat 9.2 g, Protein 0.8 g, SaturatedFat 5.8 g, Sodium 70.6 mg, Sugar 47.2 g

CREAM CHEESE FROSTING



Cream Cheese Frosting image

You know that no cake, cupcake, bar or cookie is complete without the perfect layer of cream cheese icing or frosting. Luckily, our spreadable and creamy homemade recipe is ready in just 5 minutes with 4 simple ingredients. Sweet with just the right amount of tang, this from-scratch Cream Cheese Frosting Recipe is the perfect finish for carrot cake, red velvet cupcakes, pumpkin-spice bars and more. Soon you'll be adding this cream cheese frosting recipe to everything on the dessert tray and more.

Provided by By Stephanie Wise

Categories     Dessert

Time 5m

Yield 32

Number Of Ingredients 4

1/2 cup unsalted butter, softened
1 package (8 oz) cream cheese, softened
1 teaspoon vanilla
3 cups powdered sugar, plus more as needed

Steps:

  • In large bowl, beat softened butter and cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy.
  • Stir in vanilla, then stir in powdered sugar. Add more powdered sugar as needed until frosting is a thick spreadable consistency.
  • Spread or pipe frosting on cooled cake or cupcakes.

Nutrition Facts : Calories 170, Carbohydrate 21 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 0 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 20 g, TransFat 0 g

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes with Cream Cheese Frosting image

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

3/4 cup butter, softened
2-1/2 cups sugar
3 large eggs, room temperature
1 can (15 ounces) solid-pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

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.

SPICE CUPCAKES WITH CREAM-CHEESE ICING



Spice Cupcakes with Cream-Cheese Icing image

Yield Makes 12 cupcakes

Number Of Ingredients 12

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/4 cup vegetable shortening
1/4 cup granulated sugar
1 large egg
1/2 cup unsulfured molasses stirred together with 1/2 cup boiling water
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup confectioners' sugar

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.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cream Cheese Frosting image

I'm making these tomorrow to take to my mom's on Sunday. They sound really good. I can't wait to try them. Cooking time doesn't include cooling time.

Provided by RachelB-KY

Categories     Dessert

Time 45m

Yield 24 Cupcakes, 24 serving(s)

Number Of Ingredients 17

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 (15 ounce) can solid-pack pumpkin
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 340.6, Fat 13.8, SaturatedFat 8.4, Cholesterol 62.7, Sodium 230.4, Carbohydrate 52.5, Fiber 0.6, Sugar 41.3, Protein 3.4

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING



Pumpkin Spice Cupcakes With Cream Cheese Frosting image

Definitely a hit for Halloween!

Provided by Cupcakebakinfeind

Categories     Fruits and Vegetables     Vegetables     Squash

Time 50m

Yield 24

Number Of Ingredients 15

2 ½ cups white sugar
¾ cup butter, softened
3 eggs
1 (15 ounce) can solid-pack pumpkin puree
2 ⅓ cups all-purpose flour
1 tablespoon pumpkin pie spice
1 tablespoon ground cinnamon
¾ teaspoon baking powder
½ teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
½ cup butter, softened
4 cups confectioners' sugar
2 teaspoons ground cinnamon
1 teaspoon vanilla extract

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

CUPCAKES WITH CREAM CHEESE FROSTING



Cupcakes with Cream Cheese Frosting image

You can also use raisins, chocolate chips, gumdrops, Red Hots, or nuts for decorations on these Cupcakes with Cream Cheese Frosting.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 13

3 cups cake flour, (not self-rising), sifted
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups sugar
5 large eggs
1 1/2 teaspoons pure vanilla extract
1 teaspoon pure almond extract
1 cup nonfat buttermilk
2 recipes Cream Cheese Frosting
1/2 pint blueberries, for decorating
1/2 pint raspberries, for decorating
White sprinkles and nonpareils, for decorating

Steps:

  • Heat oven to 350 degrees. Line two 12-holed muffin pans with baking cups; set aside. In a medium bowl, sift together flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium speed until pale, light, and fluffy, 3 to 5 minutes. With the mixer running, add eggs, vanilla extract, and almond extract; beat until combined.
  • With mixer on low speed, add 1 cup reserved flour mixture; mix until combined. Add 1/2 cup buttermilk; combine. Alternate adding flour mixture and buttermilk, ending with flour, until all has been incorporated.
  • Fill each baking cup with 1/4 cup batter; batter should almost reach tops of cups. Bake until a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Transfer tins to a wire rack to cool.
  • Remove cupcakes from tins, and frost with cream-cheese frosting. If desired, use a pastry bag fitted with a plain writing tip to pipe letters or designs onto cupcakes. Decorate with berries, sprinkles, and nonpareils.

PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE



Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe image

Make and share this Pumpkin Spice Cupcakes With Cream Cheese Frosting Recipe recipe from Food.com.

Provided by Lavender Lynn

Categories     Dessert

Time 45m

Yield 24 serving(s)

Number Of Ingredients 17

3/4 cup butter, softened
2 1/2 cups sugar
3 eggs
1 (15 ounce) can solid-pack pumpkin
2 1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon

Steps:

  • 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 the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 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 the confectioners' sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

Nutrition Facts : Calories 339.8, Fat 13.7, SaturatedFat 8.2, Cholesterol 59.5, Sodium 249.6, Carbohydrate 52.7, Fiber 0.6, Sugar 41.5, Protein 3.2

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CHAI LATTE CUPCAKES FROSTED WITH CINNAMON SPICED CREAM CHEESE ...
May 1, 2012 - Chai Latte cupcakes frosted with cinnamon spiced cream cheese buttercream frosting for an indian themed dinner party. so good. May 1, 2012 - Chai Latte cupcakes frosted with cinnamon spiced cream cheese buttercream frosting for an indian themed dinner party. so good. Pinterest. Today. Explore . When autocomplete results are available use up and down …
From pinterest.ca


SPICE CUPCAKES WITH CREAM-CHEESE ICING RECIPE
What Makes This Spice Cupcakes With Cream-cheese Icing Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Spice Cupcakes With Cream-cheese Icing. Ready to make this Spice Cupcakes With Cream-cheese Icing Recipe? Let’s do it! Oh, before I forget…If you’re …
From bakerrecipes.com


SPICED ZUCCHINI CUPCAKES {WITH CREAM CHEESE FROSTING}
2015-08-16 Instructions. Preheat oven to 350 degrees. Line 12 muffin cups with paper liners. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, set aside. In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended.
From cookingclassy.com


KETO SPICE CAKE ZUCCHINI CUPCAKES - LOW CARB YUM
2020-09-22 In another large bowl, mix together the wet ingredients: coconut oil, eggs, and vanilla extract. Mix the grated zucchini into the wet mixture. Stir the flour mixture into the zucchini mixture. Divide the batter between twelve lined muffin tins. Bake for 25 to 35 minutes until tops are lightly browned.
From lowcarbyum.com


SPICED ZUCCHINI CUPCAKES WITH CREAM CHEESE FROSTING RECIPE
Instructions. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves for 20 seconds, then set aside. In a separate mixing bowl whisk together sugar, vegetable oil, buttermilk, eggs and vanilla until well blended.
From recipes.net


PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE: HOW …
Directions 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.
From stage.tasteofhome.com


SPICE CUPCAKES WITH WHIPPED CREAM CHEESE FROSTING
2012-04-25 Frosting: In a mixing bowl, beat the whipping cream until stiff peaks form and set aside. In a second bowl, beat the cream cheese, butter, confectioners’ sugar, vanilla and lemon juice until creamy. Stir the whipped cream into the cream cheese mixture. Frost the cupcakes.
From cookiemadness.net


SPICE CUPCAKES WITH CREAM CHEESE FROSTING - EASY FALL …
2017-09-26 Cupcakes: Preheat the oven to 350°F. Line 2 dozen muffin tins with paper liners. In a medium mixing bowl, sift together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt. In a large mixing bowl, or the bowl of a stand mixer fitted with a paddle attachment, beat the butter until light and fluffy.
From savoryexperiments.com


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