Spiced Cupcakes With Orange Filling And Cream Chees

Name: Spiced Cupcakes With Orange Filling And Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 stick Unsalted Butter; 1/2 cups Light Brown Sugar; 1/2 cups Caster Sugar; 2 Large Eggs; 1/2 teaspoons Vanilla Extract; 1 pinch Salt; 1-1/2 cup All-purpose Flour; 2 teaspoons Baking Powder; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Ground Ginger; 1/4 teaspoons Ground Nutmeg; 1/4 teaspoons Ground Cloves; 1/2 cups Milk; FOR THE FILLING:; 1/2 cups Orange Marmalade Or Jam; 1 Tablespoon Light Brown Sugar; FOR THE FROSTING:; 1/2 sticks Unsalted Butter; 10 ounces, weight Full Fat Cream Cheese; 1/2 teaspoons Vanilla Extract; 2-1/2 cups Icing Sugar, Sifted; Sprinkles To Garnish, Optional

Servings: persons

FOR THE CUPCAKES:
1 stick Unsalted Butter
1/2 cups Light Brown Sugar
1/2 cups Caster Sugar
2 Large Eggs
1/2 teaspoons Vanilla Extract
1 pinch Salt
1-1/2 cup All-purpose Flour
2 teaspoons Baking Powder
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Ground Ginger
1/4 teaspoons Ground Nutmeg
1/4 teaspoons Ground Cloves
1/2 cups Milk
FOR THE FILLING:
1/2 cups Orange Marmalade Or Jam
1 Tablespoon Light Brown Sugar
FOR THE FROSTING:
1/2 sticks Unsalted Butter
10 ounces, weight Full Fat Cream Cheese
1/2 teaspoons Vanilla Extract
2-1/2 cups Icing Sugar, Sifted
Sprinkles To Garnish, Optional

1
Preheat the oven to 350 F and line a 12 hole cupcake tin with paper liners. Set aside.
2
Place butter and sugars into a large bowl or the bowl of your stand mixer and beat on medium-high speed until light and fluffy. Add the eggs and vanilla, scraping sides as necessary, and mix on medium-high speed until well incorporated. Add the salt if using, flour, baking powder, spices and milk and mix on medium speed until well combined and smooth.
3
Divide the batter between the cupcake liners, filling them 3/4 full. Place in the oven for 18-23 minutes, until risen, golden and a skewer inserted in the middle comes out clean.
4
Immediately transfer cupcakes to a wire rack to cool (yes, this is a bit painful, but in my experience if you leave them in the cupcake tray the liners peel away from the cupcakes).
5
Once the cupcakes are completely cool, use a cupcake corer or small knife to remove a one inch circle from the top centre of each cupcake. Don't go all the way to the bottom of the cupcake liner, you still want a base in there.
6
With each cupcake core, slice it in half, so you still have a top for your cake once you've filled it. Discard (or eat) the leftover cores.
7
Place marmalade/jam and sugar into a small heatproof bowl and mix together. Place in the microwave for 10-20 seconds, just to make it a little easier to work with. Place 1 to 1 1/2 teaspoons of jam into each cupcake and top with your halved cores.
8
For the frosting: Place butter, cream cheese, vanilla and icing sugar into a large bowl and beat on low until it begins to combine. Then turn the speed up to medium-high and beat until smooth, light and fluffy. You may need to place it in the fridge for 30 minutes to firm up, once you've mixed it in a warm kitchen!
9
Either pipe or spoon frosting onto each cupcake and then top with sprinkles, if desired.
10
Cupcakes will keep in an airtight container, in the fridge for 4 days.

1158

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 stick Unsalted Butter, 1/2 cups Light Brown Sugar, 1/2 cups Caster Sugar, and more.

Yes, Spiced Cupcakes With Orange Filling And Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spiced Cupcakes With Orange Filling And Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions