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I know Halloween just ended, but we’re jumping right into a sweet treat even I can be on board with…sort of :) (I wonder if sweets will ever excite me as much as things like braised short-ribs or flammin’ hot cheetos…sigh) This year for thanksgiving forget the pumpkin pie and pecan pie…how boring! Okay not boring, totally delicious….BUT why not give your guests something a little unexpected?!  These Cinnamon Spiced Mini Cupcakes are great for a few reasons:
1) They’re mini…everything mini is better, me thinks. You can eat more and not feel as guilty.
2) They still have the “spice” flavors you would expect and hope for in a autumn sweet treat.
3) They’re topped with candied ginger. Candied ginger is awesome.

So sure, maybe a lot of you can’t bear to part from your family’s 200 yr old pumpkin pie recipe and the tradition of baking it every Thanksgiving for dessert…but what about offering your guests a welcome cupcake upon arrival? Just a thought. Enjoy!
xx Jenny

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Cinnamon Spice Cake with Cream Cheese Frosting and Candied Ginger
Makes 24

spice cake:
2 cups cake flour
1 tablespoon ground cinnamon
2 teaspoons baking powder
½ teaspoon ground allspice
¼ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup (1/2 stick) unsalted butter, softened
2/3 cup light brown sugar
2 eggs
3 tablespoons molasses
¾ cup buttermilk
cream cheese frosting:
6 ounces cream cheese, softened
¼ cup (1/2 stick) unsalted butter, softened
2 cups powdered sugar, sifted
1 ½ teaspoons vanilla extract
1 cup candied ginger, chopped

1. Preheat oven to 350°F.
2. In a mixing bowl, sifted together the flour, cinnamon, baking powder, allspice, nutmeg, and salt. Set aside.
3. Using a hand mixer, cream together the butter and sugar, about 4 minutes. Scrape down the sides of the bowl.
4. With the mixer running, add one egg at a time followed by the molasses and buttermilk and mix until just combined.
5. Whisk the dry mixture into the wet mixture and stir until no lumps remain.
6. Line a mini muffin tin with mini cupcake liners and fill each liner 2/3 way up with batter.
7. Bake the cupcakes for 20 to 25 minutes or until a toothpick comes out clean when removed from the center.
8. Allow to cool completely before frosting.
9. For the frosting: Using a hand mixer or a stand mixer, cream together the cream cheese and butter. Add the powdered sugar, ½ cup at a time until fully incorporated. Scraped down the sides of the bowl and stir in the vanilla.
10. To assemble: Spread a layer of frosting onto each cupcake. Pour the candied ginger into a shallow baking dish and dip each frosted cupcake, shaking off any access. Serve.

  1. Mackenzie Not Specified Not Specified

    These look awesome – and I totally agree that mini things are just better! I try to make things like cookies smaller too – so when I eat 6 or 7 I feel less guilty, because they are MINI! I will definitely be trying these!

  2. Katrina @ Warm Vanilla Sugar Not Specified Not Specified

    I am in love with this at first sight! Spice cake is my favorite, and I really love it with cream cheese frosting. That candied ginger just takes this over the top! Yum!

  3. sarah Not Specified Not Specified

    These are beautiful, and flavored with all of my favorite things!

  4. Kasey Not Specified Not Specified

    Halloween just ended, but Thanksgiving is just around the corner…Bring on the sweets! These look awesome.

  5. Aaron from The Amused Bouche Blog Not Specified Not Specified

    These sound great! But I’m with you, braised short ribs will totally get my attention every time. A sweet finish or arrival is always welcomed though. I can only hope that someone greets me with a mini cupcake during the holidays.

  6. nicole {sweet peony} Not Specified Not Specified

    wow, just wow! these sounds amazing! i’m a huge fan of spice cake, could bathe in cream cheese frosting & love candied ginger. seriously, amazing!

  7. Erica Not Specified Not Specified

    Mm, crystallized ginger! These spiced cakes sound great!

  8. Jessica Not Specified Not Specified

    These sound AMAZING! And I have a freaking crap ton of candied ginger just waiting to be used!

  9. Adrianna from A Cozy Kitchen Not Specified Not Specified

    So pretty, per usual!!! This year I might go mad untraditional and make pop-tarts for dessert. People can just deal, you know?!

  10. Jess Wakasugi {Life's Simple Measures} Not Specified Not Specified

    Hello! Just wanted to let you know I’m passing on the Versatile Blogger Award to you, check out my latest post for more information. Have fun!!

  11. Jocelyn Not Specified Not Specified

    yummy food and productive team! you guys update so frequently!

  12. Kianne Not Specified Not Specified

    Yummy. We loved these when you made them for us!

  13. maggie Not Specified Not Specified

    You know how in grade school you would bring treats on your Birthday? Well, I am doing the same thing next week for my Birthday, but bringing them to work. Instead of making Red Velvet cupcakes (which are everyone else’s but not MY favorite) I will make these!!!

    They are filed under “Party Food” after all :)

  14. Kristy Lynn @ Gastronomical Sovereignty Not Specified Not Specified

    so pretty!! I love cupcakes and you’re right – miniature = good…. most of the time ;)

  15. Becky at Vintage Mixer Not Specified Not Specified

    Love the candied ginger on these! Perfect addition to a spice cake :)

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  17. Jane @ Bow Strings Not Specified Not Specified

    Tea and mini-cupcakes, that would be great! I can almost imagine the fusion of flavors, I must try this recipe, asap! Thanks.

  18. Jocelyn Not Specified Not Specified

    i so need some cupcakes right now…..mouthwatering~~

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  20. Shelby Not Specified Not Specified

    I just love the idea of this flavor combination.. so unique and undoubtedly delicious… Love the blog!

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