Spice Cupcakes with Vanilla Buttercream


Alex asked me to make cupcakes for a company baseball game and cookout a few weeks ago and these are what I finally settled on after much deliberation. I was surprised as I looked back at all of my cupcake recipes to realize I hadn’t ever made a spice cake. I thought this would have been one of the basic ones I had made during the holidays but so far nothing! So here it is. I really hope it hits the spot, especially now that the weather is turning cooler and you’re looking for treats with these flavors.

I paired this with a vanilla buttercream to really let the spices in the cake pop. I’m not sure what other types of icing would work well, maybe a caramel? I don’t think a cream cheese would do well since it tends to be on the sour side. I’d suggest sticking with the vanilla buttercream since it will really compliment the cake.

Spice Cupcakes with Vanilla Buttercream


  • For the Cupcakes:
  • ½ Cup Oil
  • 1 Cup Sugar
  • ¼ Teaspoon Salt
  • 2 Eggs
  • ½ Cup + 2 Tablespoons Buttermilk
  • 1 ½ Cup Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Nutmeg
  • ½ Teaspoon Cinnamon
  • ½ Teaspoon Ginger
  • ¼ Teaspoon Cloves
  • For the Icing:
  • ½ Cup Butter
  • 2 Cups Powdered Sugar
  • 2 Teaspoons Vanilla
  • 2-3 Tablespoons Heavy Cream
  • Cocoa Powder (optional, for garnish)

To make the cupcakes:

Preheat the oven to 350 and line a 12 cup muffin tin with cupcake liners.

In the bowl of a stand mixer combine the oil, sugar, salt and egg on high until fluffy.

Add in the buttermilk and flour. Stir until combined.

Add in the baking powder, baking soda and spices. Beat on high until fluffy.

Transfer to the prepared muffin tin.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let cool completely before icing.

To make the frosting:

In the bowl of a stand mixer beat the butter on high until fluffy.

Add in the powdered sugar and vanilla. Stir until combined.

Slowly pour in the heavy cream and beat until light and fluffy.

Transfer to a piping bag fitted with a tip. Ice the cupcakes as usual.

Sprinkle with cocoa powder if desired.


Source: Cake adapted from: Food Network Magazine