Spice Cake Cupcakes

I’ve mentioned before that spice cakes are my favorite. So when someone told me to “just make something cinnamon”, that’s immediately where my mind went. These cupcakes were also going to adults, not kids, and adults just seem to favor spice cakes (just based on my own research). Neither buttercream nor cream cheese frosting sounded like a good pair, so I went for a cinnamon mascarpone frosting. Great decision.

Spice Cake Cupcakes
Yes- these are minis, not regular sized cupcakes!

Spice Cake Cupcakes (~2 dozen)

  • 2 1/2 cups flour, sifted
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. allspice
  • 1/4 tsp. cloves
  • 1/4 tsp. nutmeg
  • 1/2 cup butter, softened
  • 1 1/4 cups packed brown sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp. vanilla

Preheat the oven to 350* and line a muffin pan. Whisk together flour, baking powder, baking soda, salt, and spices. In the bowl of an electric mixer, cream together the butter and sugar. Add eggs one at a time, and then add the vanilla. Alternately add the flour mixture and buttermilk to the butter and sugar mixture, starting and ending with the flour mixture. Divide among cups. Bake for ~20 minutes.

Cinnamon Mascarpone Frosting

  • 1/2 cup shortening
  • 8 oz. mascarpone cheese
  • 2 tsp. vanilla
  • 1 Tsbp. cinnamon
  • 4-6 cups powdered sugar
  • dash of salt
  • 1/3 cup heavy cream

Cream everything but the powdered sugar together. Gradually add the powdered sugar. Add extra cream if needed to reach the consistency you want. You may have to alter the amount of powdered sugar and cream- as always, this is an estimate of what I used.

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