“Spiced Cupcakes with Caramel Drizzle”

Nothing says Merry Christmas and Happy Holidays like baking with warm spices. Cinnamon, ginger, nutmeg are just a few favorites I must use in my baking. So Spiced Cupcakes with Caramel Drizzle are a perfect holiday treat. Even if you’re not a fan of spice, I suggest giving these little beauties a whirl. Great chance you will fall in love. I had not made this recipe in a while so I’m glad I pulled it from my box.

The cake is light with great texture and filled with cinnamon, ginger, and nutmeg, adding a warmth in flavor. Not too overpowering and a delight for kids. Bake mini cupcakes for little ones. Icing these cupcakes with Cream Cheese frosting always does the trick and a compliment to their rich flavor. But I did one better by adding a caramel drizzle with a sprinkle of cinnamon on top. Absolute heaven! This is one of my favorite cupcakes.

Spiced Cupcakes with Caramel Drizzle

I baked Spiced Cupcakes with Caramel Drizzle for my husband to take to work. So if you need an easy and fun cupcake recipe for a party, work potluck or for your family, bake them this weekend. There is nothing like baking when the weather is not so nice and also your house will smell wonderful. Use decorative paper liners and toppers as I did. Very festive, don’t you think? Merry Christmas and Happy Holidays to all!

Spiced Cupcakes with Caramel Drizzle
Spiced Cupcakes with Caramel Drizzle – A Warm Cinnamon Sprinkle on Top

Spiced Cupcakes with Caramel Drizzle

Spiced Cupcakes with Caramel Drizzle
Spiced Cupcakes with Caramel Drizzle – Sinfully Good!


Spiced Cupcakes with Caramel Drizzle

2 cups unbleached all-purpose flour

1/2 t. ground cinnamon plus additional for sprinkling

1/2 t. ground ginger

1/8 t. ground nutmeg

1 t. baking powder

1 t. baking soda

1/2 t. kosher salt

1 stick (1/2 cup) unsalted butter, softened

1 cup granulated sugar

2 eggs, at room temperature

1 t. vanilla extract

1 cup buttermilk

Cream Cheese frosting, store-bought or homemade

Torani Caramel Sauce

Preheat oven to 350 degrees. Line 18 muffin tins with cupcake liners.

In a bowl, combine flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt; set aside. Using a stand mixer, beat butter and sugar at medium speed until light and fluffy, about 3 minutes. Beat in eggs one at a time, then add in vanilla and mix until smooth. Scrape down sides of bowl to ensure even mixing.

Add in 1/3 of the flour mixture, beating at low-speed until combined. Beat in 1/2 cup buttermilk; repeat, ending with flour mixture. Turn mixer to high-speed and beat for 30 seconds.

Divide batter among muffin tins, filling 3/4 full. Bake cupcakes until inserted toothpick comes out clean, about 18 minutes. Let cool in pans for 5 minutes and remove to wire racks to completely cool.

Once cupcakes are cool frost as desired with Cream Cheese frosting. Drizzle caramel sauce over cupcakes and sprinkle with ground cinnamon. Store cupcakes in an airtight container in refrigerator. Bring to room temperature before serving.

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Michelle Heyden Written by: