By Emily Leary. Published Nov 19, 2018 Modified Jan 13, 2020. 630 words. About 4 minutes to read this article. Clicking affiliate links (shown in purple), may earn me a small fee at no extra cost to you.

Spiced Christmas cupcakes with marzipan frosting

Name: Spiced Christmas cupcakes with marzipan frosting
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 100 g caster sugar; 100 g dark soft brown sugar; 200 g butter; 1 tsp vanilla extract; 3 medium free-range eggs; 200 g self-raising flour; 1/2 tsp mixed spice; 1/2 tsp cinnamon; 2 tbsp strong black tea (cold); 2 tbsp whole milk; 250 g icing sugar (sieved); 250 g butter (softened); 1/2 tsp almond extract; 1 tbsp milk; 50 g white chocolate (melted); sprinkles of your choice

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Twas the night before a coffee morning and all through the house, not a creature was stirring… except me, stirring cake batter furiously while rifling through the spice cupboards to create these stunningly tasty, spiced Christmas cupcakes with marzipan frosting. Yep, I somehow thought it was a good idea to volunteer to make four boxes of Christmas cupcakes.

Days before school broke up for Christmas, I somehow thought it was a good idea to volunteer to make four boxes of Christmas cupcakes for a parents’ gathering. I needed a cupcake recipe that was quick to make, festive and simple but with definite wow-factor. These are the result!

These spiced Christmas cupcakes have a gorgeously light, spiced sponge with a moreish, white chocolate marzipan frosting – not a crumb was left behind.

Here’s what to do to make 12 spiced Christmas cupcakes.

Ingredients

For the cupcakes

100g caster sugar
100g dark soft brown sugar
200g butter
1 tsp vanilla extract
3 medium free-range eggs
200g self-raising flour
1/2 tsp mixed spice
1/2 tsp cinnamon
2 tbsp strong black tea, cold
2 tbsp whole milk

For the icing

250g icing sugar, sieved
250g butter, softened
1/2 tsp almond extract
1 tbsp milk
50g white chocolate, melted
sprinkles of your choice

Instructions

To make the sponges

Preheat the oven to 200C (180C fan/400F). In a large bowl, add both the sugars, the butter and the vanilla. Beat until pale and fluffy.

Beat in the eggs. It may split a little, but don’t worry, it’ll come back together at the next step.

Sieve in the flour, mixed spice and cinnamon and mix through.

Mix in the cold black tea and milk.

Line a 12-hole muffin tray with paper cases and divide the batter evenly between them.

Bake for 18-20 mins until softly browned and springy.

Cool completely on a wire rack.

To make the icing

Place half the icing sugar in a bowl with the butter and almond extract and beat until pale and fluffy. Add the rest of the icing sugar and beat again.

Beat in the white chocolate until you have a smooth, delicious frosting.

Pipe the icing over the cupcakes.

Finish with festive sprinkles.

Here’s that recipe again in a printable format:

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4.84 from 6 votes

Spiced Christmas cupcakes with marzipan frosting

Christmas cupcakes with a light, crisp, spiced sponge and a moreish white chocolate marzipan icing.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Festive makes

Cuisine: British

Keyword: Christmas, cupcakes, festive

Servings: cupcakes

Author: Emily Leary