SPICE CUPCAKES
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
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.
SPICE CUPCAKES
This recipe is a favorite at all the breakfasts I attend. It yields different amounts each time. Just fill the tins until you run out of batter.
Provided by Kackie
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 15
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
- Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
- Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture alternately with the milk. Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
Nutrition Facts : Calories 238 calories, Carbohydrate 32.1 g, Cholesterol 74.7 mg, Fat 10.9 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 6.4 g, Sodium 136.1 mg, Sugar 18.4 g
SPICE CUPCAKES WITH SUGARED CRANBERRIES
Provided by Food Network Kitchen
Time 4h
Yield 12 cupcakes
Number Of Ingredients 20
Steps:
- Make the sugared cranberries: Put the cranberries in a medium bowl. Bring 1/2 cup sugar and the water to a simmer in a small saucepan over medium-high heat; cook, stirring, until the sugar dissolves, about 2 minutes. Pour over the cranberries and set aside 1 hour. Drain the cranberries, then toss with the remaining 1/4 cup sugar. Spread the cranberries and sugar on a baking sheet and set aside to dry, rolling occasionally in the sugar to coat, 2 to 3 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, cocoa powder, allspice, cloves and salt in a medium bowl. Whisk the molasses, sugar, vegetable oil and vanilla in a large bowl. Dissolve the baking soda in the boiling water in a liquid measuring cup, then whisk into the molasses mixture. Whisk in the flour mixture, then the egg, until combined.
- Divide the batter among the prepared muffin cups, filling each about two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 22 minutes. Let cool 5 minutes in the pan, then transfer to a rack to cool completely.
- Make the frosting: Beat the egg whites in a stand mixer fitted with the whisk attachment on medium-high speed until soft peaks form. Put 1/4 cup sugar on a large plate; set aside. Combine the remaining 1 cup sugar, the water and rosemary sprigs in a small saucepan over medium heat; cook, stirring, until the sugar dissolves. Increase the heat to medium high and bring to a boil. Cook until the syrup registers 235 degrees F on a candy thermometer, about 5 minutes; remove from the heat. Working quickly, remove the rosemary with tongs and transfer to the plate with the sugar; toss to coat, then set aside. Turn the mixer on high and slowly drizzle the hot syrup into the bowl with the egg whites, aiming the syrup between the side of the bowl and the beater. Continue beating until both the bowl and the mixture are cool to the touch, 12 to 15 minutes. Switch to the paddle attachment and beat in the butter on medium speed, 1 piece at a time, until the frosting is smooth and thick.
- Transfer the frosting to a piping bag fitted with a large round tip; pipe onto the cupcakes. Top each with a few candied rosemary needles and 2 sugared cranberries.
MRS. KOSTYRA'S SPICE CUPCAKES
These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes would be equally delicious topped with cream-cheese frosting or brown-butter icing.This recipe is from "Martha Stewart's Cupcakes."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
- With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
- Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
- To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.
WINTER SPICED CUPCAKES
These cupcakes are an exciting change from mince pies to enjoy over Christmas. They are ideal to share with freinds and family.
Provided by barlowethan2003
Time 1h
Yield Makes 12 cupcakes
Number Of Ingredients 0
Steps:
- Place a case into a cupcake or bun tin.
- Soften 150g until it is soft and squidgy.
- Using an electric whisk or wooden spoon, beat the softened butter and the dark brown sugar together in a mixing bowl.
- Fold in the self-raising flour and mixed spices until it is evenly combined.
- Beat in the eggs, zest and juice of an orange. Stir in the mixed fruit with the mixture.
- Divide the cupcake mixture between the paper cases and bake in the centre of a preheated oven for 30-35 minutes until risen and golden brown.
- Leave the cupcakes to cool on the tin for 15 minutes then transfer to a wire rack to cool completely before decorating.
- Soften the remaining 100g of butter until it is soft and squidgy in a large bowl.
- Gradually beat in the the icing sugar. When mixed and smooth add in the water, brandy or lemon juice and beat again until light and creamy.
- Using a round bladed knife or a pallet knife spread the icing on top of the cupcakes so they are all even.
- Serve as they are or decorate with silver balls (optional) or a decoration of your choice.
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
CARAMEL SPICE CUPCAKES
Add these caramel spice cupcakes made using Betty Crocker™ Super Moist™ cake mix to your dessert table.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- In 2-quart saucepan, heat brown sugar, whipping cream and butter to boiling over medium heat, stirring constantly. Boil 1 minute. Remove from heat. Add powdered sugar; stir with wooden spoon until spreadable. Frost cupcakes. Sprinkle with 1/2 teaspoon apple pie spice.
Nutrition Facts : Calories 285, Carbohydrate 45 g, Fat 2, Fiber 1/2 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 189 mg
PUMPKIN SPICE CUPCAKES
Rustle up a batch of these moreish pumpkin spice cupcakes as a treat in the autumn. Top with cream cheese icing and dust with extra pumpkin spice
Provided by Liberty Mendez
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Beat the butter and sugar together using an electric whisk until the mixture is light and fluffy, scraping down the edges to combine. Gradually beat in the eggs and vanilla.
- Fold in the flour and pumpkin spice, followed by the milk, and combine until you have a smooth batter. Using a tablespoon, divide the mixture between the cupcake cases, around two-thirds full. Bake for 12-15 mins - they should be firm to the touch and slightly golden brown. Cool in the tin for 5 mins, then lift them out gently onto a wire rack and leave to cool completely.
- Meanwhile, make the cream cheese icing. Using a stand mixer or electric whisk, beat the butter, icing sugar and pumpkin spice mix together until it turns smooth and pale, about 1-2 mins. Add the soft cheese and whisk for a further 3-4 mins until it thickens - it will turn runny and then thicken up again.
- You can either put the icing into a piping bag and pipe it in a circle on top of the cooled cupcakes, or spoon it on top of the cupcakes and swirl it with the back of a spoon. Dust with extra pumpkin spice, if you like.
Nutrition Facts : Calories 328 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.61 milligram of sodium
BUTTERMILK SPICE CUPCAKES
I love to bake these in fall and winter; the aroma is so warm and inviting as these bake and the cakes are so tender. Frost with a cream cheese or maple frosting and serve with mugs of warm cider. Yummy!
Provided by JamesDeansGirl
Categories Dessert
Time 38m
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350*F.
- Grease and flour 12 muffin cups, or line with paper wrappers; set aside.
- In a small bowl, whisk together the flour, baking powder, baking soda, spices, and salt; set aside.
- In a large bowl, using an electric mixer on high speed, beat together the butter and both sugars until well blended.
- Reduce mixer speed to medium; beat in the eggs, one at a time, then the vanilla.
- Reduce mixer speed to low; beat in the flour mixture alternately with the buttermilk, mixing just until combined.
- Spoon batter into the prepared muffin tins; bake for 20-25 minutes, until the tops are golden and spring back when lightly pressed with a fingertip.
- Cool 15 minutes in the tins; invert onto wire racks and cool completely before frosting.
Nutrition Facts : Calories 184.1, Fat 6.9, SaturatedFat 4, Cholesterol 51.1, Sodium 188.7, Carbohydrate 27.5, Fiber 0.5, Sugar 15.3, Protein 3.2
More about "spice cupcakes recipes"
EASY SPICE CUPCAKES RECIPE {WITH CARAMEL BUTTERCREAM …
From thebestcakerecipes.com
Calories 252 per serving
- Add the flour mixture alternately with the buttermilk, scraping the sides of the bowl as needed. Mix just until smooth.
SPICE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
Servings 24
- Combine flour, baking powder, soda, salt, and spices; add to creamed mixture alternately with milk, beginning and ending with flour mixture.
- Spoon batter into greased muffin pans. Bake at 350° for 20 to 25 minutes. Remove to wire racks to cool completely. Frost with Lemon Frosting, and sprinkle with grated lemon rind.
BEST PUMPKIN SPICE CUPCAKES WITH BUTTERCREAM FROSTING RECIPES
From foodnetwork.ca
SPICE CUPCAKES WITH LEMON BUTTERCREAM | THE BEST CAKE RECIPES
From thebestcakerecipes.com
APPLESAUCE SPICE CUPCAKES - COOKING CLASSY
From cookingclassy.com
SPICE CUPCAKE RECIPES | TASTE OF HOME
From tasteofhome.com
BUTTERMILK-SPICE CUPCAKES RECIPE | MYRECIPES
From myrecipes.com
18 BEST CUPCAKE RECIPES - THE SPRUCE EATS
From thespruceeats.com
10 BEST SPICE CAKE MIX CUPCAKE RECIPES | YUMMLY
From yummly.com
SPICE CAKE CUPCAKES WITH CINNAMON CREAM CHEESE FROSTING
From ohsweetbasil.com
SPICED CUPCAKES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
OMBRé SPICE CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
SPICED CUPCAKES WITH VANILLA BUTTERCREAM - BEYOND FROSTING
From beyondfrosting.com
BEST CHOCOLATE SPICE CUPCAKE WITH CHOCOLATE "SWIRL" FROSTING …
From foodnetwork.ca
SMALL-BATCH SPICE CUPCAKES | DOUGH-EYED
From dougheyed.com
CHAI SPICE CUPCAKES – PURECANE
From purecane.com
KETO MUFFINS | PUMPKIN SPICE KETO CUPCAKES RECIPE - KETOGENIC.COM
From ketogenic.com
SPICE CUPCAKES - KELLY LYNN'S SWEETS AND TREATS
From kellylynnssweetsandtreats.com
BOURBON SPICE CUPCAKES - RECIPES FROM A PANTRY
From recipesfromapantry.com
CHOCOLATE SPICE CUPCAKE WITH CHOCOLATE "SWIRL" FROSTING
From bakewithannaolson.com
APPLE SPICE CUPCAKES W/ CINNAMON FROSTING ⋆ SPRINKLE SOME FUN
From sprinklesomefun.com
PUMPKIN SPICE CUPCAKES RECIPE | MY BAKING ADDICTION
From mybakingaddiction.com
APPLE SPICE CUPCAKES RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
PUMPKIN SPICE CUPCAKES | EASY CUPCAKES RECIPE - THE BUSY BAKER
From thebusybaker.ca
APPLE SPICE CUPCAKES WITH SALTED CARAMEL FROSTING
From sallysbakingaddiction.com
10 BEST SPICE CAKE MIX CUPCAKE RECIPES | YUMMLY
From yummly.com
APPLE SPICE CUPCAKES - FALL CUPCAKES WITH SALTED CARAMEL FROSTING!
From thefirstyearblog.com
INCREDIBLY MOIST AND EASY SPICE CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
SPICY CHOCOLATE CUPCAKES | RICARDO
From ricardocuisine.com
APPLE SPICED CUPCAKES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
SPICE CUPCAKES WITH CREAM CHEESE FROSTING - EASY FALL CUPCAKE …
From savoryexperiments.com
THE BEST PUMPKIN SPICE CUPCAKES RECIPE – PERFECT FOR FALL!
From scatteredthoughtsofacraftymom.com
SPICE CUPCAKES WITH CREAM CHEESE FROSTING - THE FLOUR HANDPRINT
From theflourhandprint.com
PUMPKIN SPICE CUPCAKES RECIPE WITH CREAM CHEESE FROSTING
From 2dadswithbaggage.com
CINNAMON SPICE CUPCAKES - SHUGARY SWEETS
From shugarysweets.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
SPICE CUPCAKES WITH BROWN SUGAR ICING - DINNER WITH JULIE
From dinnerwithjulie.com
SPICE CUPCAKES RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
APPLE SPICE CUPCAKES | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #for-large-groups #cupcakes #desserts #cakes #number-of-servings #4-hours-or-less
You'll also love