Today is the last day at work for someone at my fiance’s office and I REALLY felt like baking something so I thought why not bake something for her? So I messaged my friend who also works at his office to see what she might like- much like me, she likes pumpkin and cinnamon flavours! My original plan was to go to the store a bit later to pick up some pumpkin, but it can be hard to tear my future hubby away from his computer while he’s working. After pacing back and forth in the kitchen wondering if it was worth waiting to go to the store- if it meant i’d likely have to wait until after dinner to do it- I had a thought… why not try to make a cupcake with all of the traditional pumpkin pie spices, but without the pumpkin?
And thus my Cinnamon Spice cupcakes were born- saving me from having to stay up until midnight to bake and decorate for the next day. These cupcakes turned out fantastic- very soft and springy with just the right amount of spice- i’m really happy with the recipe and I hope you will like it too 🙂
CINNAMON SPICE CUPCAKES
Makes about 14 cupcakes
– 1 cup white sugar
– 1/2 cup unsalted butter (at room temperature)
– 3 eggs
– 2 teaspoons vanilla
– 1 and 1/2 cups all-purpose flour
– 1 and 3/4 teaspoons baking powder
– 1/2 teaspoon cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon allspice
– 1/2 cup milk
1) Preheat your oven to 350 degrees and line your trays with cupcake liners.
2) With a mixer, combine the butter and sugar until smooth, then stir in your vanilla extract.
3) In a separate bowl combine the flour, baking powder, cinnamon, nutmeg and allspice.
4) Beat the eggs into your butter and sugar mixture one at a time.
5) Stir your dry ingredients into your wet ingredients- it works best to do it about 1/2 of a cup at a time. Once your dry ingredients are completely incorporated, stir in your milk slowly, adding a little bit at a time.
6) Fill each of your cupcake liners about 3/4 full and bake for 20-25 minutes or until a toothpick inserted into the centers comes out clean.
It really took me less than an hour to get all of these baked and frosted- it’s a really simple recipe but it has a perfect Autumn-Christmasy taste to it that is great for the holiday season. I frosted mine with a buttercream-based cream cheese frosting (I wanted them to be able to stand up to the car ride a bit better) and decorated them with some handmade fondant stars to match the cute little damask liners I found.
BUTTERCREAM-CREAM CHEESE FROSTING
– 1/2 cup- 1 cup unsalted butter (depending on your preference)
– 1-3 cups icing sugar
– 1/2 teaspoon vanilla
– 2-3 tablespoons cream cheese
1) In a bowl, beat your butter until smooth and add in your vanilla extract.
2) Add your icing sugar to the butter mixture in small increments, blending in between.
3) Add your cream cheese- 1 tablespoon at a time and blend until you get your desired taste and consistency.
Here are a few of my finished cinnamon spice cupcakes 🙂
Let me know if you give the recipe a try- and post your pictures on the Facebook group:
Happy eating! xo