Spice Cake Cupcakes


Spice Cake Cupcakes

Spice Cake Cupcakes

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at



These moist, spicy cupcakes with creamy caramel frosting are a delicious treat.  The recipe has been in my family for years.  When I was growing up, it seemed these cupcakes were always in the freezer, just waiting to be snitched one at a time!

          Carla Hodenfield                                                                             Ray, North Dakota


Spice Cupcakes Recipe

Spice Cupcakes

2 cups water

1 cup raisins

½ cup shortening

1 cup sugar

1 egg

1 ¾ cups King Arthur Unbleached All-Purpose Flour

¾ tsp. baking powder

½ tsp. salt

½ tsp. each ground allspice, cinnamon, nutmeg

¼ tsp. baking soda

¼ tsp. ground cloves

¼ cup chopped walnuts

Frosting:   1 cup packed brown sugar

1/3 cup half-and-half cream

¼ tsp. salt

3 Tbsp. butter

1 tsp. vanilla

1 ¼ cups confectioners’ sugar

Coarsely chopped walnuts


In a large saucepan, bring water and raisins to a boil.  Reduce heat; simmer for 10 minutes.  Remove from heat and cool to room temperature (Do NOT Drain).

Meanwhile, in a large bowl, cream shortening and sugar until light and fluffy.  Beat in egg.  Stir in raisins.  Combine dry ingredients; add to creamed mixture until well blended.  Stir in walnut.

Fill paper-lined muffin cups three-fourths full.  Bake at 350 F. for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes; remove from pan to wire rack.

For frosting, in a large saucepan, combine brown sugar, cream and salt.  Bring to a boil over medium-low heat; cook and stir until smooth.  Stir in butter and vanilla.  Remove from the heat; cool slightly.  Stir in confectioners’ sugar until smooth.  Frost cupcakes top with nuts.          14 cupcakes


(Recipe for Spice Cupcakes was on www.tasteofhome.com, 2013)


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