These jumbo spice cupcakes are topped with either a chocolate or butter glaze and then piped with meringue buttercream.



Ingredient Checklist


Instructions Checklist
  • Heat oven to 350 degrees. Line 10 jumbo muffin tins with paper baking cups, and set aside. In a small saucepan, bring 1 cup water to a boil. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

  • In an electric mixer fitted with the paddle attachment, cream the butter until light. Beat in the brown sugar until fluffy, 1 to 2 minutes. Beat in the molasses, baking-soda mixture, and flour mixture. Beat in the eggs.

  • Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool a few minutes, then transfer to a wire rack to cool completely before decorating.

Cook's Notes

Use large cupcake papers and two jumbo muffin tins to bake these cupcakes.

Reviews (4)

140 Ratings
  • 5 star values: 22
  • 4 star values: 29
  • 3 star values: 54
  • 2 star values: 23
  • 1 star values: 12
Rating: Unrated
Instead of using large muffin tins, I used a regular muffin tray and baked for 18-20 minutes (until toothpick came out clean) They were perfect! No pits in the middle like others had with the larger ones. A perfect dome top :) Made about 18 muffins.
Rating: Unrated
This is a great recipe! I changed the water out but it turned out amazing.
Rating: Unrated
I'm terribly disappointed. While they taste terrific, they aren't presentable at all. They have a HUGE pit in the middle of them. Too much baking powder/soda? I'm not sure! But they suck.
Rating: Unrated
The flavor of these cupcakes are divine! The texture is perfect! I have made 3 batches today and the only problem I have is the sinking centers :( Any ideas as to why would be great! I'm making cakeballs out of the ones I can't use...yummy!