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These glazed cupcakes are adapted from a recipe by Martha's late mother, Martha Kostyra, who was an avid baker. She especially enjoyed making spice cakes. The orange glaze is also hers, but the cupcakes would be equally delicious topped with cream-cheese frosting or brown-butter icing. This recipe is from "Martha Stewart's Cupcakes."

Source: Martha Stewart Cupcakes
Yield

Ingredients

Directions

Cook's Notes

Don't skip the crucial step of sifting the dry ingredients three times, as it helps to fully distribute the spices for the best flavor.

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25
  • Karma1207
    22 AUG, 2012
    I agree with the other negative reviews. These were very dense and dry and though they smelled fantastic while making them, in the end the spices really didn't come through. The Citrus Glaze was delicious
    Reply
  • maryjoe85
    28 NOV, 2010
    I definetly agree with others comment.
    Reply
  • kristinwo9
    3 NOV, 2010
    These were ok.... I will agree with the other comment and say that these are very dense. I took into consideration with the other reviewer said and added more spices to the mixture. However, I don't think I will be making these again.
    Reply
  • hcdanz1
    1 JUN, 2010
    I was very disappointed with this recipe, which is surprising since I've been so pleased w/ other Martha Stewart cupcake recipes. This one, though, turned out fairly dense, dry, and not nearly spicey enough to be called spice cake. I will def. search for a better recipe next time.
    Reply
  • hcdanz1
    27 MAY, 2010
    Question: Why bake directly in the pan? Can cupcake wrappers be used instead of baking them directly in the pan or will they stick too badly? What about silicone cupcake liners? Has anyone tried theses? I can't find any reviews.
    Reply

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