Spice Cupcakes w/ Cream Cheese Frosting

These are really good. The spice cupcakes go perfectly with the cream cheese frosting, not too sweet, but not too much spice. These would be amazing for a fall or Christmas party. I made these in the summer and they were still good:) I guarantee that they will make your kitchen smell heavenly. I hope you enjoy these moist spice cupcakes.
For the cupcakes (makes about 24):
  • 2 1/2 cups all-purpose flour
  • 1/4 cup corn starch
  • 4 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1 cup butter, softened
  • 1 cup milk
  • 3 eggs
  • 2 tsp. vanilla extract
  • 2 cups brown sugar
1. Heat oven to 350 degrees F. Line 24 cupcake tins with paper liners. 2.Combine dry ingredients in a large bowl. 3.Beat in butter and slowly beat in the milk, eggs, and vanilla. Add the brown sugar. 4. Fill the cupcake liners about 2/3 full. 5.Bake 15-30 minutes, or until a toothpick inserted comes out clean.
For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • 1 tsp. vanilla
Beat the cream cheese and butter until combined. Slowly beat in the powdered sugar and then add in the vanilla. If your frosting isn’t your desired consistency, you can add some optional milk or powdered sugar. Frost your cooled cupcakes.

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