There are so many things I love about Christmas time, including all the lovely warming and aromatic smells that come with this season, and of course all the lovely sweet treats. So, I thought I would have a go at making a winter spiced cupcake recipe. If you want to know how to make winter spiced cupcakes and my easy recipe, keep reading….
Jump to RecipeI don’t know about you, but I love all the sweet and spiced aromatic smells that come with Christmas baking, so I decided to spice up my faithful cupcake recipe for the Christmas festivities! This recipe did not disappoint.
Just like my other cupcake recipes this is simple to make, and it creates lovely light, and fluffy cupcakes. You can either decorate as soon as they have cooled or pop them in the freezer if you want to bake ahead of the busy Christmas season.
Once you have baked these delicious cupcakes you can decorate these any way you want to. I topped off my cupcakes with a smooth salted caramel buttercream, and I used actual salted caramel rather than flavouring. I also added some mini gingerbread men to the top of my cupcakes too, just to add some extra Christmas flavour and cheer.
What you need to make winter spiced cupcakes
Tools i used
- Stand Mixer
- Cupcake / muffin cases
- Muffin baking tray
- Ice cream scoop (this is optional, but it’s what I use to measure the mixture into the cupcake cases)
- Kitchen Scales
- Silicone spatula
Ingredients
- 170g Self Raising Flour
- 175g Castor Sugar
- 175g Butter
- 3 Large Eggs
- A Pinch of Salt
- 3g Cinnamon
- 1g Nutmeg
How To Make Winter Spiced Cupcakes – Your 10 Step Guide
Prepare and preheat
Preheat your oven to 160°C (320°F), fan oven setting, and line your cupcake / muffin tin with cupcake cases.
Prepare Dry ingredients
In a separate bowl sift your self-raising flour, cinnamon, nutmeg, and add the salt to this if you are adding salt, give this a mix to make sure they are evenly combined. Set this to one side for now.
Mix Butter
Place the softened butter to the bowl of your stand mixer and give this a little mix to make sure this is nicely softened, this should only take a few seconds.
Add the Sugar
Add the castor sugar to the softened butter and mix this in until they are all combined and the mixture looks light and fluffy.
Mix in the Eggs
Crack the eggs into a separate bowl to make sure you catch any shell if it breaks off when you are cracking your eggs, give these a little mix. Gradually add this mixture to your butter and sugar in your stand mixer until they are all fully combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to your wet ingredients in your stand mixer, mixing well after each addition. Once you have added all your dry ingredients then give your stand mixer a scrape around the sides and on the bottom. Give this a final quick mix in your stand mixer, you don’t want to over mix your cupcake cake batter.
Fill the Cupcake Cases
Evenly measure out your cake batter between your cupcake cases, you want to fill these about 2/3 full with the cake batter. I use an ice cream scoop to help me fill the cases evenly.
Lets Bake
Place your cupcake tray into the middle shelf of your preheated oven and bake these for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
Cool Your Cupcakes
Let your cupcakes cool in the tray for a about 5 minutes, then transfer them to a wire rack to cool completely.
Time to decorate!
Now it’s the fun part, you can decorate your cupcakes with anything you choose. I decorated mine with my salted caramel buttercream, as I think the salted caramel really compliments all the lovely winter spices in the cupcakes. I also added mini gingerbread men to the top of my cupcakes, just to add some extra Christmassy flavours and because I thought they looked cute too!
Storage & Shelf Life
All cupcakes should be stored in an airtight container. Uniced cupcakes can stay fresh stored at room temperature for about 2-3 days, but if you store them in the fridge, they will stay fresh for about a week.
Iced cupcakes should be stored in the fridge in an airtight container and they will stay fresh in the fridge for about 3 days. Cupcakes taste best at room temperature though, so when you are ready to eat, take them out of the fridge about 10-20 minutes before serving so they can come to room temperature.
I would not add the gingerbread men to the top of the cupcakes until you are ready to serve as these can become soft if left on the icing.
If you are freezing the cupcakes, individually cling wrap them, and then pop them in a zip lock bag, then place them in the freezer. Cupcakes can last for 2-3 months in the freezer so make sure you add the date to your zip lock bag. When you are ready to ice these remove from the freezer and either defrost in the fridge overnight or on the counter at room temperature for about 30 minutes.
Tip’s
Make sure you don’t over bake, as this will dry out your cupcakes.
Final Word
There you have it, my easy, light, fluffy festive winter spiced cupcake recipe so you can now make some easy Christmas cupcakes too. So, get baking to give yourself a little Christmassy sugar hit, to get you through all the chaos and busyness of Christmas!
Happy baking, creating and making, I look forward to seeing some of your designs. If you post these on social media, please tag Party, Party, Disco as I love to see what you have created.
Don’t forget if you share your post on social media to tag Party, Party, Disco and add the #partypartydisco #PPD #imadethiswithppd.
Here Are Some Other Posts You Might Like
- How to Make Salted Caramel Buttercream
- How to Make Easy Vanilla Cupcakes
- How to Make Chocolate Cupcakes
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Happy Baking!
😊
Winter Spiced Cupcakes
Ingredients
- 170 g Self Raising Flour
- 175 g Castor Sugar
- 175 g Butter
- 3 large Eggs
- 1 pinch Salt
- 3 g Cinnamon
- 1 g Nutmeg
Instructions
- Preheat your oven to 160°C (320°F), fan oven setting, and line your cupcake / muffin tin with cupcake cases.
- In a separate bowl sift your self-raising flour, cinnamon, nutmeg and add the salt to this if you are adding salt, give this a mix to make sure they are evenly combined. Set this to one side for now.
- Add the softened butter to the bowl of your stand mixer and give this a little mix to make sure this is nicely softened, this should only take a few seconds.
- Add the castor sugar to the softened butter and mix this in until they are all combined and the mixture looks light and fluffy.
- Crack the eggs into a separate bowl to make sure you catch any shell if it breaks off when you are cracking your eggs, give these a little mix. Gradually add this mixture to your butter and sugar in your stand mixer until they are all fully combined.
- Gradually add the dry ingredients to your wet ingredients in your stand mixer, mixing well after each addition. Once you have added all your dry ingredients then give your stand mixer a scrape around the sides and on the bottom. Give this a final quick mix in your stand mixer, you don’t want to over mix your cupcake cake batter.
- Evenly measure out your cake batter between your cupcake cases, you want to fill these about 2/3 full with the cake batter. I use an ice cream scoop to help me fill the cases evenly.
- Place your cupcake tray into the middle shelf of your preheated oven and bake these for 15-20 minutes, or until a toothpick inserted into the centre comes out clean.
- Let your cupcakes cool in the tray for a about 5 minutes, then transfer them to a wire rack to cool completely.
- Now it’s the fun part, you can decorate your cupcakes with anything you choose. I decorated mine with my salted caramel buttercream, as I think the salted caramel really compliments all the lovely winter spices in the cupcakes. I also added mini gingerbread men to the top of my cupcakes, just to add some extra Christmassy flavours and because I thought they looked cute too!
