White Chocolate-Spice Cupcakes Recipe

Name: White Chocolate-Spice Cupcakes
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups all purpose flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/4 teaspoon ground cloves; 18 teaspoon ginger; 1/4 teaspoon salt; 1/4 cup unsulfured molasses; 1/2 cup milk; 1 stick of butter; 13 cup granulated sugar; 2 eggs; 4 ounces (1/2 stick) unsalted butter, still firm but not cold; 8 ounces cold cream cheese; 18 teaspoon salt; 3/4 pound (3/4 box) plus 2 teaspoons powdered sugar, sifted; 1/2 teaspoon pure vanilla extract; 2 ounces white chocolate, melted

Servings: persons

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
18 teaspoon ginger
1/4 teaspoon salt
1/4 cup unsulfured molasses
1/2 cup milk
1 stick of butter
13 cup granulated sugar
2 eggs
4 ounces (1/2 stick) unsalted butter, still firm but not cold
8 ounces cold cream cheese
18 teaspoon salt
3/4 pound (3/4 box) plus 2 teaspoons powdered sugar, sifted
1/2 teaspoon pure vanilla extract
2 ounces white chocolate, melted

1
Preheat oven to 350 degrees Fahrenheit.
2
Line cupcake pan with 12 cupcake liners.
3
In a bowl, whisk together flour, baking soda, spices and salt.
4
In another bowl, combine molasses and milk.
5
With an electric mixer fitted with flat beater, cream the butter on medium to medium-high speed for 3 to 5 minutes.
6
Gradually add the sugar.
7
and beat until light and fluffy in texture.
8
Beat in the eggs, one at a time.
9
Reduce the mixer speed to low, and incorporate the flour mixture alternately with the molasses mixture, beating thoroughly after each addition and ending with dry ingredients.
10
Divide batter among the cupcake liners and bake for about 20 minutes, or until top of cupcakes spring back when lightly touched.
11
Cool thoroughly before frosting.
12
Prepare the frosting.
13
Using an electric mixer with flat beater, mix together butter, cream cheese and salt on medium speed for 3 to 5 minutes.
14
Reduce speed to low, and gradually add powdered sugar until incorporated.
15
Gradually add vanilla and melted white chocolate until just blended.
16
Do not overwhip the frosting; the consistency should be creamy and dense, like ice cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon freshly grated nutmeg, and more.

Yes, White Chocolate-Spice Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chocolate-Spice Cupcakes

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