Spice Cake Cupcakes with Cream Cheese Frosting
Perfectly spiced cupcakes with a slightly tangy cream cheese frosting, topped crunchy sweet and spiced crumble.
Ingredients
For the Crumble Topping
- 100 grams brown sugar
- 100 grams all-purpose flour
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 113 grams unsalted butter at room temperature
For the Cupcakes
- 210 grams cake flour
- ¾ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 and ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 113 grams butter at room temperature
- 200 grams brown sugar
- 120 grams sour cream
- 2 large eggs at room temperature
- 2 teaspoons vanilla extract
- 120 mL milk
For the Cream Cheese Frosting
- 8 ounces full-fat brick cream cheese at room temperature
- 226 grams unsalted butter at room temperature
- 390 -400 grams powdered sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
Instructions
Make the Crumble Topping
- Preheat oven to 350°F. In a medium mixing bowl, stir together the brown sugar, flour, cinnamon, and nutmeg. Add the softened butter. Stir & mash with a fork until combined and the mixture makes small clumps. Spread out on a lined baking sheet and bake at 350° F for 10 – 12 minutes. Let cool for 5 minutes then break up any large chunks. Let cool completely until ready to use.
Make the Cupcakes
- Preheat the oven to 350°F (177°C). Line cupcake tin with cupcake liners.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.
- In a stand mixer or with a hand mixer, cream the butter for about 1 minute until light and fluffy. Add the brown sugar and beat for 30 seconds. Add the eggs one at a time, then add the sour cream and vanilla extract, mixing to combine. Add the dry ingredients and mix just until combined. Slowly add the milk while mixing on low speed until combined.
- Scoop the batter into the cupcake liners, filling about ¾ full. Bake at 350 for 18 to 22 minutes.
- Remove the cupcakes from the oven when the top springs back when lightly poked. Allow to cool completely.
Make the Frosting
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium speed until smooth and creamy. Add half of the powdered sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Add the remaining powdered sugar and beat for another 2 minutes. Spread or pipe onto cooled cupcakes.
- Store in the refrigerator for up to 5 days. Bring to room temperature before serving.
Nutrition
Serving: 1servingCalories: 267kcalCarbohydrates: 25gProtein: 2gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 149mgPotassium: 55mgFiber: 0.4gSugar: 14gVitamin A: 557IUVitamin C: 0.1mgCalcium: 40mgIron: 0.4mg
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