White Chocolate-Spice Cupcakes

By Tara Parker-Pope

Updated October 3, 2022

Media 1 of 1
Total Time
50 minutes
Rating
4(145)
Comments
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Candace Nelson, founder of the Beverly Hills cupcake bakery Sprinkles, says Thanksgiving is one of the busiest holidays at the bakery. She says holiday eaters are usually excited to try new desserts but they still want to stick with the “Thanksgiving flavor profile.” “Spice cupcakes are certainly within the scope of traditional Thanksgiving flavors,” she says. “With the twist of the white chocolate cream cheese frosting, these have a decadent richness and tang that make for a perfect finish to everyone’s favorite meal.”

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Ingredients

Yield:1 dozen cupcakes

SPICE CUPCAKES

  • 1 ½ cups all purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon cinnamon

  • ½ teaspoon freshly grated nutmeg

  • ¼ teaspoon ground cloves

  • ⅛ teaspoon ginger

  • ¼ teaspoon salt

  • ¼ cup unsulfured molasses

  • ½ cup milk

  • 1 stick of butter

  • ⅓ cup granulated sugar

  • 2 eggs

WHITE CHOCOLATE CREAM CHEESE FROSTING

  • 4 ounces (½ stick) unsalted butter, still firm but not cold

  • 8 ounces cold cream cheese

  • ⅛ teaspoon salt

  • ¾ pound (¾ box) plus 2 teaspoons powdered sugar, sifted

  • ½ teaspoon pure vanilla extract

  • 2 ounces white chocolate, melted

Ingredient Substitution Guide
Nutritional analysis per serving

56 grams carbs; 90 milligrams cholesterol; 454 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 15 grams saturated fat; 25 grams fat; 1 gram trans fat; 1 gram fiber; 271 milligrams sodium; 4 grams protein; 43 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 12 cupcake liners.

  2. Step 2

    In a bowl, whisk together flour, baking soda, spices and salt. In another bowl, combine molasses and milk.

  3. Step 3

    With an electric mixer fitted with flat beater, cream the butter on medium to medium-high speed for 3 to 5 minutes. Gradually add the sugar. and beat until light and fluffy in texture. Beat in the eggs, one at a time.

  4. Step 4

    Reduce the mixer speed to low, and incorporate the flour mixture alternately with the molasses mixture, beating thoroughly after each addition and ending with dry ingredients.

  5. Step 5

    Divide batter among the cupcake liners and bake for about 20 minutes, or until top of cupcakes spring back when lightly touched. Cool thoroughly before frosting.

  6. Step 6

    Prepare the frosting. Using an electric mixer with flat beater, mix together butter, cream cheese and salt on medium speed for 3 to 5 minutes. Reduce speed to low, and gradually add powdered sugar until incorporated. Gradually add vanilla and melted white chocolate until just blended. Do not overwhip the frosting; the consistency should be creamy and dense, like ice cream.

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Ratings

4 out of 5
145 user ratings
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Comments

Pam M

The flavor of the spice cake is super yummy. The frosting was tasting pretty sweet as I was mixing it (I prefer a tangier cream cheese frosting) so I ended up using about 1/2 of the box instead of 3/4. After frosting the cupcakes I topped them with toasted coconut around the edges and a sprinkle of turbinado sugar in the middle which added some nice flavor and texture.

leef

I used a whole stick of butter and it turned out well. Ended up with quite a bit of extra frosting, but it tasted great.

jcl

This was kind of a disaster -- 12 tiny cupcakes with a leaden texture that the British Baking Show judges would describe as "stodgy". Frosting was okay, but next time I want spice cupcakes I'll just add these spices to Cooks Illustrated's vanilla cupcakes, which bake up perfectly every time and use a far less fussy technique.

Kathleen

Made this recipe on the fly, friends all agreed they were really tasty! We ended up with ~1 cup of extra frosting for 12 cupcakes, I’d feel confident making this as a single-layer 8x8 cake with the sides frosted. It’s nice to have an autumnal cake that isn’t another pumpkin spice thing. My husband said he wants this for his next birthday. A keeper for our house!

jcl

This was kind of a disaster -- 12 tiny cupcakes with a leaden texture that the British Baking Show judges would describe as "stodgy". Frosting was okay, but next time I want spice cupcakes I'll just add these spices to Cooks Illustrated's vanilla cupcakes, which bake up perfectly every time and use a far less fussy technique.

Beth

Agree cake was a tad dry but the flavor was great. Will try again!!

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