Mini Spice Cupcakes

September 26, 2012
mini spice cupcakes

These mini cupcakes are perfect for the coming fall. I like to divide this recipe to make some mini cupcakes with coconut, spices or vanilla.

Yield: 36 mini cupcakes


  • 1 ½ cups (375 mL) unbleached all-purpose flour
  • 1 ½ teaspoon (7.5 ml) baking powder
  • ¼  teaspoon (1 mL) salt
  • 1  teaspoon ground cinnamon
  • 1 ½  teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 2 eggs
  • 3/4 cup (250 ml) sugar
  • 1 ½ teaspoon (7.5 mL) vanilla extract
  • 6  tbsp (90 mL) canola oil
  • 2/3 cup (150 ml) milk


I always try to find recipes for frosting you can eat without feeling  guilty. I do not like butter cream, so here is a recipe that uses very little, while being easy to handle with a spatula.

  • 150 grams of icing sugar
  • 1 tablespoon of soft butter
  • 1 to 2  tablespoons water
  • 1 teaspoon of vanilla extract


  1. Place the rack in the centre of the oven. Preheat the oven to 350 ° F (180 ° C). Place the paper liners in a mini cupcakes pan.
  2. In a bowl, combine flour, baking powder, salt and spices.
  3. In another bowl, beat the eggs with the sugar and vanilla with an electric mixer for about 10 minutes or until the mixture lightens, triples in volume and forms a ribbon. Add oil in a stream while whisking.
  4. On low speed, add the dry ingredients alternately with the milk until smooth.
  5. Using an ice cream scoop or two small spoons, fill the trays three quarter up with batter.
  6. Bake about 15 minutes or until toothpick inserted in the centre of cake comes out clean. Cool completely on a wire rack.

For the icing:

  1. Mix the icing sugar, butter, hot water and vanilla until blended.
  2. Spread the icing on the cupcakes with a spatula or the back of a spoon. Store in an airtight container.


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