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Spice Cupcakes Recipe
Spice Cupcakes Recipe photo by Taste of Home

Spice Cupcakes Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES:14 servings
TOTAL TIME: Prep: 40 min. Bake: 20 min. + cooling
MAKES: 14 servings

Ingredients

  • 2 cups water
  • 1 cup raisins
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon each ground allspice, cinnamon and nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cloves
  • 1/4 cup chopped walnuts
  • FROSTING:
  • 1 cup packed brown sugar
  • 1/3 cup half-and-half cream
  • 1/4 teaspoon salt
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1-1/4 cups confectioners' sugar
  • Coarsely chopped walnuts, optional

Nutritional Facts

1 serving (1 each) equals 357 calories, 12 g fat (4 g saturated fat), 25 mg cholesterol, 257 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. 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).
  2. 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 walnuts.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack.
  4. For frosting, in a large saucepan, combine the 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 if desired. Yield: 14 cupcakes.
Originally published as Spice Cupcakes in Reminisce May/June 1998, p49

Nutritional Facts

1 serving (1 each) equals 357 calories, 12 g fat (4 g saturated fat), 25 mg cholesterol, 257 mg sodium, 61 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Spice Cupcakes

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 10, 2013

Can this be made in a loaf instead of cupcakes? It sounds awesome!

MY REVIEW
Reviewed Dec. 9, 2013

Made these today with a small variation. I soaked the raisins in spiced rum then added water to the rum to reach the 2 cups. Finished the cupcakes as written. Then added a teaspoon spiced rum instead of vanilla to the frosting. My husband raved and wants me to make these often.

MY REVIEW
Reviewed Dec. 8, 2013

Awesome

MY REVIEW
Reviewed Dec. 8, 2013

If you don't want to use the raisins, substitute 3/4 to 1 cup of applesauce....or enough applesauce (to your liking) to make the batter moist .

MY REVIEW
Reviewed Dec. 8, 2013

I haven't tried this yet. But for those of you who don't like raisins, you could grind them in the blender and then cook them with the water. That way, you have the moisture with the raisins, but not the texture that so many people don't like with cooked raisins. I've done this with cookies and it turns out great.

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