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Spice Cupcakes with Maple Buttercream


Serves 12 cupcakes

Spice cake with maple buttercream frosting brings adult flavors together in a childhood classic cupcake. Top with chopped pecan brittle for added crunch and sweetness.


Spice Cupcakes

  • 2-1/2 cups sifted cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 4 oz butter
  • 1-1/4 cup brown sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 tsp vanilla

Buttercream Frosting

  • 6 egg yolks
  • 2 cups maple syrup
  • 1 lb butter
  • Chopped Pecan Brittle

Spice Cupcakes

Grease a 12-cup muffin pan. Sift dry ingredients, set aside.

Cream butter and brown sugar. Slowly add in eggs. Alternate buttermilk and dry ingredients with brown sugar mixture. Add in vanilla.

Divide into pans and bake for 20-25 minutes at 350 degrees until golden brown and toothpick inserted comes out clean.

Buttercream Frosting

Whip yolks in standing mixer until thick and fluffy. Meanwhile, heat maple syrup and cook using a candy thermometer until it reaches 240 degrees.

Slowly pour hot liquid into yolks while mixer is on low. Turn up mixer and beat on high until cool. Add in butter and continue beating until it comes together.

Frost cupcakes and top with chopped pecan brittle.