Spice Cake (Cupcakes)

Course Dessert


  • 1 cup unsalted butter, softened
  • 2 cups dark brown sugar
  • 3 eggs
  • 2 tsp vanilla extract
  • 2 1/2 cups flour
  • 1/4 cup cornstarch
  • 4 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup milk

Cream Cheese Frosting

  • 2 8-oz blocks cream cheese (full fat and softened to room temp)
  • 1 cup unsalted butter (softened to room temp)
  • 6 cups powdered sugar
  • 2 tsp vanilla extract


  • Preheat oven to 350°F. Place mold or tray of choice on Perforated Baking Sheet and set aside.
  • With a hand mixer or stand mixer, cream together butter and sugar until smooth. Add eggs one at a time combining well with each addition and scraping down the bowl when needed.  Add vanilla and combine well.
  • In a separate mixing bowl, whisk together all dry ingredients. 
  • Add 1/3 of flour mixture to butter mixture, then add 1/3 of milk to mixture and repeat until smooth and incorporated. 
  • Spoon into each well of mold or tray, filling only 2/3 full. 
  • Bake until toothpick test shows cake is done.  Individual shapes like our Flower Tray or Muffin Tray will take 20-25 minutes to bake, larger molds like the Sunflower Mold or Round Molds will take 30-40 minutes. 
  • Allow to cool before unmolding, while cooling make the Cream Cheese Frosting.

Cream Cheese Frosting

  • In stand mixer or hand mixer, combine cream cheese and butter until smooth. Add in half of the powdered sugar and vanilla and mix slowly until combined.  Add remaining sugar and mix until smooth.  If consistency is not thick enough, add another 1/2 cup powdered sugar.  If you are only frosting the top of the cake or cupcakes you will only need half the frosting.  If frosting all sides of the cake, you will need the full amount.  
  • bon Tip: For a perfect finish to your cake, make sure to use our Pastry Bag and Tips when frosting or do a crumb layer before your final layer.