Spice Cupcakes

Spice Cupcakes

Kackie 1

"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."

Ingredients 35 m {{adjustedServings}} servings 238 cals

Serving size has been adjusted!

Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 238 kcal
  • 12%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 32.1g
  • 10%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 15 muffin cups with paper muffin liners.
  2. Sift the flour, cornstarch , baking powder, cinnamon, nutmeg, and salt together in a bowl.
  3. 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.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes.
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Reviews 18

  1. 20 Ratings


Pretty caramel-beige in color, perfectly shaped, moist cupcakes. Just mildly sweet, they’re an ideal foundation for sweet frosting. The cornstarch acts as cake flour would, making these very light and fluffy with a tender crumb. They are, quite simply, above criticism. Except for one thing….they are WIMPY in terms of spice! I mean, you barely notice any spice flavor at all. For the “four pinches” each of salt and nutmeg called for I used 1/4 tsp. salt, and 1/2 tsp. nutmeg. If I were to make these again I’d probably double both the cinnamon and the nutmeg and might even consider adding 1/4 tsp. each of cloves and ginger as well. Paired with "Caramel Frosting IV," also from this site, these were a beautiful cupcake. Don't be shy about making 'em - just add more spice! Update: Unfortunately I have to change my rating from four stars to three. While these were good and moist after I baked them, the next morning they were disappointingly dry. Perhaps adding a couple of tablespoons of vegetable oil would help.


OMG!!!!This is the best cupcake I have EVER eaten. I make cakes for a living and refer to this site for flavor profiles all the time. I stumbled onto this recipe and think it is absolutely fantastic! I added a few more shavings of fresh nutmeg and used Jamacian Allspice. This is spectacular I am puttin two more stars here **!


So tasty and only a hint of sweet. I prefer a little more spice so I add a bit more to taste of the nutmeg and cinnamon. Topped with a classic vanilla buttercream, these are amazingly easy and good!