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Spiced Cupcakes with Citrus Glaze


Orange-flavored glaze tops these nicely spiced cupcakes.

  • Prep:
  • Total Time:
  • Yield: Makes 48

Source: Everyday Food, December 2010


For the cupcakes:

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pans
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons coarse salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 cup packed light-brown sugar
  • 2 large eggs
  • 1/2 cup whole milk

For the glaze:

  • 1 3/4 cups confectioners' sugar
  • 4 tablespoons orange juice
  • Food coloring (optional)


  1. Make cupcakes: Preheat oven to 350 degrees, with racks in upper and lower thirds. Lightly butter 48 mini-muffin cups. In a bowl, whisk together flour, salt, cinnamon, nutmeg, and cardamom.

  2. In a large bowl, using an electric mixer, beat butter and brown sugar on medium-high until light and fluffy, 3 minutes. Beat in eggs, one at a time, scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with two additions milk and beating well after each addition.

  3. Transfer batter by heaping tablespoonfuls to cups. Bake until golden brown at edges and a toothpick inserted in center of a cake comes out clean, 15 minutes, rotating pans once. Let cakes cool in pans, 5 minutes, then transfer to wire racks to cool completely.

  4. Make glaze: In a bowl, whisk together juice and confectioners' sugar until smooth; add 1 to 2 drops food coloring if desired. Spoon over cooled cakes.

Cook's Notes

To make cheerful tinted cakes in several hues, divide the glaze into small bowls and stir 1 to 2 drops food coloring into each. Use a bright glaze for festive cupcakes or leave them plain for simpler sweets. Unglazed cakes, keep, tightly covered, at room temperature for up to 5 days.

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