White Chocolate-Spice Cupcakes

By Tara Parker-Pope

Updated Oct. 4, 2022

White Chocolate-Spice Cupcakes
Total Time
50 minutes
Rating
4(142)
Comments
Read comments

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.”

Featured in: Well's Vegetarian Thanksgiving 2010

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Ingredients

Yield:1 dozen cupcakes

    Spice Cupcakes

    • 1½cups all purpose flour
    • 1teaspoon baking soda
    • 1teaspoon cinnamon
    • ½teaspoon freshly grated nutmeg
    • ¼teaspoon ground cloves
    • ⅛teaspoon ginger
    • ¼teaspoon salt
    • ¼cup unsulfured molasses
    • ½cup milk
    • 1stick of butter
    • ⅓cup granulated sugar
    • 2eggs

    White Chocolate Cream Cheese Frosting

    • 4ounces (½ stick) unsalted butter, still firm but not cold
    • 8ounces cold cream cheese
    • ⅛teaspoon salt
    • ¾pound (¾ box) plus 2 teaspoons powdered sugar, sifted
    • ½teaspoon pure vanilla extract
    • 2ounces white chocolate, melted
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)

454 calories; 25 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 1 gram dietary fiber; 43 grams sugars; 4 grams protein; 271 milligrams sodium

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
142 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.

dihard1946

For the frosting: 4 oz. butter = 8 Tablespoons = 1 stick. So which is it 1/2 stick? or 1 stick?

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!!

JDM

Before going ahead, I’d like clarity on the butter measurements for the frosting, please ,Times editors?

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