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Spice Cupcakes with Cream Cheese Frosting

March 24, 2011

I made these cupcakes  from Martha Stewarts’ Cupcakes book this past Valentine’s day and I’ll admit I never got around to posting them. However, with Spring here and all the baby showers, wedding showers, and Easter, I think they provide the perfect palette for creating beautiful desserts for entertaining. They are also delicious! The cream cheese frosting is rich and decadent but it also makes a great canvas for piping flowers or adding pastel sprinkles. As you can see, I used them to accompany my adorable heart-covered cupcake wrappers, but I think they will look gorgeous with pastel or white wrappers as well.

The spice cake is very dense and more like a pound cake consistency and it it so aromatic that you can’t help but taste test the batter before they are finished. They also make your house smell incredible!

Recipe:

  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for tins
  • 4 cups cake flour (not self-rising), sifted, plus more for tins
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground mace
  • Pinch of ground cloves
  • 1 1/2 cups packed dark- brown sugar
  • 4 large eggs, room temperature
  • 1 1/2 cups milk, room temperature
  • Directions:
    Preheat oven to 350 degrees. Brush standard muffin tins with butter; dust with flour, tapping out excess. Sift together cake flour, baking powder, salt, and spices three times.
    With an electric mixer on medium-high speed, cream butter and brown sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in two batches, alternating with two additions of milk, and beating until combined after each.
    Divide batter evenly among prepared cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.
    To finish, place cupcakes on a wire rack set over a baking sheet; spoon glaze over cupcakes, and let set. Cupcakes are best eaten the same day they are glazed; keep at room temperature until ready to serve.
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