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.”
Ingredients
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 (1/2 stick) unsalted butter, still firm but not cold
- 8 ounces cold cream cheese
- ⅛ teaspoon salt
- ¾ pound (3/4 box) plus 2 teaspoons powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- 2 ounces white chocolate, melted
- Nutritional Information
Nutritional analysis per serving (12 servings)
455 calories; 24 grams fat; 14 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 55 grams carbohydrates; 0 grams dietary fiber; 42 grams sugars; 4 grams protein; 94 milligrams cholesterol; 272 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
1 dozen cupcakes
Preparation
- Preheat oven to 350 degrees Fahrenheit. Line cupcake pan with 12 cupcake liners.
- In a bowl, whisk together flour, baking soda, spices and salt. In another bowl, combine molasses and milk.
- 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.
- 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.
- 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.
- 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.
50 minutes
Dining and Cooking