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When temperatures drop people go crazy for anything “spiced”and we are no exception. There’s something about spiced baked goods and beverages that really make the changing seasons special, and we like to take full advantage of that to help us get into the spirit of things. These spiced cupcakes are so good, it’s ridiculous; filled with spices that warm you from the inside and paired with a light whipped cream frosting, they’re absolute perfection! Whether you’re looking for a new recipe to sample for your own benefit, or looking for something to share with others, let this one be your pick. You’ll blow yourself away with the flavor, and the added seasonal cheer is just a perk!

Ginger Spice Cupcakes with Whipped Cream Frosting

Serves 12



  • 1 1/3 cups all-purpose flour
  • 1/2 cup unsalted butter, room temperature
  • 2/3 cup dark brown sugar, packed
  • 1 egg
  • 1/2 cup buttermilk, room temperature
  • 1/3 cup molasses
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon allspice
  • 1/4 teaspoon salt


  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Optional: Cinnamon or unsweetened cocoa powder


  1. Preheat oven to 350º F and line muffin tin with paper cupcake liners.
  2. In a medium bowl, sift together flour, baking powder and soda, salt, cinnamon, nutmeg, ginger, cloves and allspice. Set aside.
  3. In a large bowl or mixer, cream together the butter and brown sugar for 3-4 minutes, or until lightened in color and fluffy.
  4. Scrape down the sides of the bowl and beat in egg. Then, while still whipping, add in molasses and vanilla extract.
  5. Alternate between adding the dry ingredients from the medium bowl (1/3 cup at a time) and buttermilk, beginning and ending with the flour mixture. Stir until just incorporated.
  6. Pour batter into cupcake liners, filling 2/3 of the way full.
  7. Place in oven and bake for 20 minutes, or until toothpick inserted in center comes out mostly clean and cakes are springy to the touch.
  8. Cool completely.
  9. For frosting: In a small bowl, combine powdered sugar and cornstarch.
  10. Using a hand mixer or mixing bowl, beat the heavy cream until soft peaks form, then slowly add in powdered sugar and cornstarch.
  11. Pour in vanilla extract and whip until stiff peaks form.
  12. Spoon mixture into a piping bag (or plastic baggie with the corner cut off) and frost cupcakes.
  13. Garnish with unsweetened cocoa powder or cinnamon.

Recipe adapted from Better Recipes