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Spiced Cupcakes with Vanilla Buttercream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 4 reviews
  • Author: Julianne Dell
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 12-14 cupcakes


These homemade Spiced Cupcakes with Vanilla Buttercream are the perfect texture and spice for fall.


  • 1 ¼ C All-purpose flour
  • ½ tso Baking powder
  • ½ tsp Baking soda
  • ½ tsp Salt
  • ½ tsp Cinnamon
  • ½ tsp All-spice or Nutmeg
  • ½ C (1 stick) Unsalted butter, browned
  • ½ C Granulated sugar
  • ½ C Light brown sugar
  • 2 Large eggs
  • 1 tsp Vanilla extract
  • ½ C Sour cream
  • For the frosting:
  • 3/4 C Unsalted butter, cold.
  • 3 C Powdered sugar
  • 2 tsp Vanilla extract
  • 1 tbsp Heavy whipping cream
  • Pinch of Salt
  • 1 tbsp Caramel Sauce (optional)


  1. Pre-heat oven to 350° F. Line your cupcake pan with baking liners.
  2. In a medium-sized bowl, combine dry ingredients: flour, baking powder, baking soda, salt, cinnamon and all spice. Whisk together and set aside.
  3. In a small saucepan, melt butter over medium heat. Once melted, increase heat to medium-high and continue stirring another 2-3 minutes until butter turns a light brown color and releases a nutty aroma. Add brown butter to mixing bowl and combine with sugar and brown sugar. Beat on medium speed until well combined; scrape down the sides of the bowl.
  4. Add eggs, one at a time, beating well after each addition. Add vanilla extract and stir until mixed.
  5. Slowly add dry ingredients while beating on low speed. Lastly, add sour cream and beat until all ingredients are well combine, but do not over mix.
  6. Scoop batter into lined cupcake pan using a large cookie scoop (about 3 tablespoons each). Bake at 350°F and bake for 18-20 minutes.
  7. For the frosting:
  8. Cut butter into pieces. Using the paddle attachment, whip butter for 3-4 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  9. Add 2 C powdered sugar and mix on low speed until incorporated into butter.
  10. Add 2 tsp vanilla extract and mix to combine.
  11. Add additional 1 C powdered sugar and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 2-3 minutes. Add heavy whipping cream and caramel (optional) and beat on low until ingredients start to mix together. Increase speed to medium-high and beat for another 2-3 minutes to whip additional air into the frosting. Frost cooled cupcakes.