Spiced Cupcakes recipe

Preparation Time: 15 minutes | Cooking Time: 20 minutes

These cupcakes are gently spiced with cinnamon, ginger and nutmeg and dusted with a light sprinkle of cardamom scented icing sugar before serving. Serve with a big mug of tea for a lovely mid-afternoon snack.


  • 175g self-raising flour
  • 150g caster sugar
  • 100g butter
  • 2 eggs
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger and nutmeg
  • 4 tbsp. icing sugar mixed with 1/4 tsp. ground cardamom


  1. Preheat the oven to 180C. Grease 18 cupcake cases and place onto a tray.

  2. Beat together the butter and caster sugar until pale and fluffy. Beat in the eggs one at a time. Sift in the flour, cinnamon, ginger and nutmeg and stir to combine. Divide between the prepared cupcake cases.

  3. Bake for 15-20 minutes until golden and cooked through. Cool on a wire rack. Before serving, dust with the icing sugar mixture.

If you like, you could ice these cakes with a lightly flavoured buttercream - try vanilla, or try adding spices such as cardamom or ginger.

Recipe Details:

  • Author: Laura Young.
  • Published:

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