Spiced Christmas cupcakes with marzipan frosting

These stunningly tasty, spiced Christmas cupcakes with marzipan frosting are easy to make but look wonderfully festive.

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, milk, 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.

Pointers, tricks and troubleshooting tips for the perfect spiced Christmas cupcakes with marzipan frosting

Are spiced Christmas cupcakes with marzipan frosting easy to make?

This recipe was born from a last-minute festive bake, and thankfully turned into a Christmas miracle… Both the cupcakes and frosting are easy to make, just follow the step by step instructions to create beautifully light cupcakes with a delicious marzipan white chocolate frosting, simple and effective just what you need for a quick festive crowd-pleaser. 

Will I need any special equipment for this recipe?

The full list of equipment can be found in the recipe card below. You’ll need a few mixing bowls, and measuring spoons, weighing scales, and an electric whisk will make your life a little easier.

To bake the cupcakes, a 12 hole muffin tin and wire rack for cooling. You will also need a piping bag to frost the tops, or snip the corner off a sandwich bag. 

Where can I buy mixed spice?

A store cupboard staple in many British households, mixed spice is a spice blend particularly popular in the winter months used lots in festive baking as well as savoury cooking. 

In most UK supermarkets you’ll be able to easily find it with the other herbs and spices. 

If you’re not in the UK it might be a little more difficult to come by, how about making your own? 

Vary the amounts to suit your taste, and what's available but this gives a good balance - add a tablespoon of each cinnamon, nutmeg, and allspice, then mix with a teaspoon of each mace, cloves, ginger, and coriander, use a spice grinder to combine and store in a sealed jar.

How can I tell if eggs have gone off?

Eggs in the UK are produced to a food saftey standard called the Red Lion code, and have a stamp of a red lion to show this.

Production methods for UK eggs mean they don't have to be kept in the fridge, but should be kept at a constant temperature below 20C. If you're kitchen fluctuates in temperature, even just whist cooking dinner it might be best to keep them in the fridge, or in a cool cupboard or pantry. It's best to get out only the eggs you need for a recipe and leave the rest of the box in their cool spot, again to help reduce temperature variation.

In the UK eggs have a Best Before End Date so may still be ok to consume after this date if there are no signs of spoilage. If your eggs have a Use By Date then please follow this.

If you are worried your eggs may have gone off crack them into a small bowl. This way you can check them without contaminating your other ingredients.

Check to see if your eggs look normal, make sure there is no discolouration. You can then smell the egg, gone off eggs have an unavoidably bad smell, if they smell rotten then discard them.

If you have any concerns please speak to a health professional as this website does not offer medical advice.

Are spiced Christmas cupcakes with marzipan frosting suitable for vegetarians?

Yes, these delightful festive cupcakes are suitable for vegetarians as they contain no meat or fish. 

It’s always a good idea to double-check the ingredients on flavourings and decorative elements just in case. 

Are spiced Christmas cupcakes with marzipan frosting suitable for vegans?

As it is no, this recipe would not be suitable for vegans because it contains dairy butter, milk, eggs, and white chocolate. 

I haven’t tried this recipe vegan yet but you could give it a go, here are a few options for alternatives you can use to replace the dairy elements and eggs. 

For the butter simply use a plant-based vegan butter or margarine, same for the milk, I like to use unsweetened soya milk in baking as I find it the most neutral, go ahead and use your favourite. 

The eggs will need to be replaced too, I would suggest using one of the following options (each = 1 egg, so multiply as needed for any given recipe).

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

You can get vegan white chocolate from specialist food stores, and online, or just leave it out of the frosting if you can’t find any.

Remember to check any decorative elements to make sure they are suitable for vegans too.

Are spiced Christmas cupcakes with marzipan frosting gluten-free?

In this recipe, I’m using wheat-based self-raising flour so no they are not gluten-free.

However, if you would like to try making these spiced Christmas cupcakes gluten-free then you could use gluten-free flour.

I haven't tested this recipe with gluten-free flour yet, but I always recommend using a good quality brand, which will usually be made from a blend of different flours such as rice flour, and oat flour, raising agents, of course, and usually a binding agent such as xanthan gum.

If making these cupcakes for somebody who needs to avoid gluten in their diet, you should also check the label of all ingredients to make sure that they don't contain any traces of gluten. This includes checking the flavouring and decorative elements.

Are spiced Christmas cupcakes with marzipan frosting safe to eat while pregnant?

There is nothing in this recipe that should pose a risk to pregnant women, as long as all the ingredients are in good condition and the cupcakes are prepared safely and hygienically. 

Guidance around egg safety varies from country to country so please check information local to you. In the UK all eggs which have the red lion stamp are produced to a high food safety standard, and the eggs in this recipe are thoroughly cooked in the cupcakes anyway so should not be an issue.

The NHS has some fantastic resources on foods to avoid whilst pregnant. A Mummy Too does not offer medical advice, if you have any questions please speak to a health professional. 

What goes well with spiced Christmas cupcakes with marzipan frosting?

These spiced Christmas cupcakes are delightful on their own with a good cuppa, or as an alternative to minced pies as part of a festive spread. 

Can I make spiced Christmas cupcakes with marzipan frosting without egg?

I haven’t tried this recipe egg free yet, but you have a few options if you are making these for someone who needs to avoid egg in their diet (each = 1 egg, so multiply as needed for any given recipe).

• 1 tablespoon of crushed chia seeds or flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

I haven’t got dark brown sugar, can I use all caster sugar?

Molasses is the magic ingredient here, it’s the treacle element of sugar that gives brown sugar that lovely rich caramel flavour that brings depth and warmth to this bake. 

A closer alternative would be to use muscovado sugar which is unrefined cane sugar with naturally occurring molasses. This is different to regular light or dark brown sugar which is most commonly white granulated sugar with molasses added back into the sugar in different concentrations to make light brown and dark brown sugar. 

In a pinch you could use just caster sugar but remember this will be just bringing sweetness and none of the caramelly flavour. 

Can I add extra spice to spiced Christmas cupcakes with marzipan frosting?

For me, the spice level is perfect, just enough to be warming and festive without being overpowering. If you wanted you could add another ½ teaspoon of mixed spice, I wouldn’t recommend adding any more than that or the cupcakes will turn into the nightmare before Christmas. 

How should I store spiced Christmas cupcakes with marzipan frosting?

It’s best to keep these cupcakes in the fridge, this will help keep them fresher for longer, and ensure the frosting doesn’t go bad as it contains fresh butter and milk. Keep them in a sealed container in a single layer. 

How long do spiced Christmas cupcakes with marzipan frosting keep?

You can keep these cupcakes in the fridge for up to 5 days, or in the freezer for up to 3 months. 

Can I leave spiced Christmas cupcakes with marzipan frosting out on the counter?

Only leave these cupcakes out on the side for serving, they won’t keep if they are just left out on the counter all day.

After the party make sure to pop any leftovers into a sealed container and get them into the fridge as soon as you can. 

Can I make spiced Christmas cupcakes with marzipan frosting ahead?

Yes if you like, you can split this recipe over a day or two if you like. Both the cupcakes and the frosting can be made ahead.

Baked the cupcakes the day before and let them cool before storing in a sealed container.

If you’ve made the frosting ahead too keep this in the fridge, you can put it in the piping bag ready to go for the next day.

The frosting will probably have gone a little hard in the fridge so allow it 10 minutes or so on the counter to warm up a bit before icing your cupcakes and adding the final sprinkle of decoration. 

Can I keep spiced Christmas cupcakes with marzipan frosting in the refrigerator?

To keep these cupcakes at their best for longer it's a good idea to store them in the fridge. 

Can I freeze spiced Christmas cupcakes with marzipan frosting?

Even with the frosting these cupcakes freeze surprisingly well. Pop them into a sealed container in a single layer and put them in the freezer.

It's best to freeze them on the day of baking if you can, when they are at their freshest. They’ll keep in the freezer for up to 3 months. 

What is the best way to defrost spiced Christmas cupcakes with marzipan frosting?

Simply get out the cupcakes you want to defrost and pop them on a plate in the fridge.

They’ll defrost in a few hours, or you can leave them to thaw overnight. It’s important to defrost them in the fridge so they remain at a low temperature.

Consume within 24hours of defrosting, and do not refreeze already frozen cupcakes. 

Can I make spiced Christmas cupcakes with marzipan frosting in a different quantity?

Got a big festive bake sale to prepare for? Or just want to make a few for afternoon tea, no problem.

It’s really simple to amend the quantities for this recipe to make more or less. Head down to the recipe card below where you’ll find the servings is set to 12 cupcakes, click on this number and a slider will pop up that you can move up and down to get the number you want to make. All the ingredients will update automatically for you. 

Can I make spiced Christmas cupcakes with marzipan frosting in a different tin/tray?

Why not make super cute mini versions of these spiced Christmas cupcakes. Simply use a mini muffin tray and mini cupcake cases instead of regular sized ones.

Mini cupcakes will bake quicker than their larger friends so check on them after 10-12 minutes to see how they are getting on. 

Can I make spiced Christmas cupcakes with marzipan frosting in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes of course, if you would like to use a stand mixer you can make the cupcake batter, as well as the frosting in one, use either the whisk or paddle attachment. 

For the batter start with the sugars, butter and vanilla extract, beat on high until pale and fluffy. Now add the eggs, on low to medium speed, the mixture might look like its split but don’t worry it will come back together.

Sieve the flour, mixed spice and cinnamon into the bowl, and mix on low, use a slow speed for this step so the flour doesn’t create a snow storm in the kitchen. Finally mix in the milk and cold black tea. You might need to scrape the sides down as you go with a spatula to make sure everything is evenly incorporated. 

When the cupcakes are baking and cooling you can wash up the stand mixer ready to make the frosting.

Start by putting half the sieved icing sugar at the bottom of the bowl, add the butter, milk and almond extract, and beat on slow to start with until everything is mixed in, then you can increase the speed and beat until light and fluffy.

Add the rest of the icing sugar, again slowly to start with and when that's mixed you can then add the melted chocolate for a final stir. 

How can I make sure these spiced Christmas cupcakes with marzipan frosting are perfectly cooked?

The cupcakes should take about 18 minutes to rise slightly and cook into beautiful festive cakes.

To check they are done the tops should look dry and slightly cracked and when you press on the centre of one it will feel firm and spring back.

Want to make double sure they’re cooked all the way through? You can poke a metal skewer into the middle of one of the central cupcakes on the tray, if it comes out clean they are done, if there is any wet cake mix pop them back into the oven for a few more minutes to finish off. 

Why did my spiced Christmas cupcakes with marzipan frosting turn out dry and burnt?

This could be a number of things, perhaps the oven was too hot or they were left in too long.

Dry cakes might be a sign that the tea or milk was missed out or too much flour was added. Try and be as accurate as you can when measuring your ingredients to make these cupcakes perfectly balanced. 

The temperature dial on some ovens isn’t always the most accurate representation of the actual temperature in the oven. They can be up to 20C off, if you find bakes and other things often burn try setting the oven to 10-20C lower than a recipe advises. 

I always like to set a timer when baking too, you don’t want the cakes to be in the oven too long or they will dry out and eventually burn. 

Why did my spiced Christmas cupcakes with marzipan frosting turn out wet in the middle?

The opposite problem of burnt is not cooked enough. 

When baking I always suggest preheating the oven, this is because some ovens take up to 15 minutes to come up to temperature. So turning the oven on and immediately putting your cakes in will mean they may only have about 5 minutes when the oven is up to temperature which isn’t enough time to cook them properly.

Make sure to only add the amounts of liquid in the ingredients list, and check you’ve got the right measuring spoon, teaspoon and tablespoon are easy to mix up when you’re reading a recipe in a rush!

When you come to check your cupcakes do so first through the oven door, if you keep opening the oven all the heat will be released so they will take longer to cook. 

Why didn’t my dish rise?

A number of things can affect cakes rising. If the oven is too hot they will rise quickly, but not be able to maintain their height and collapse, conversely if the oven is too cool they will not rise and just sort of set in the cupcake cases. 

We’re using self raising flour in this recipe so the raising agent is added to the flour in production. Those raising agents, similar to baking powder or bicarbonate of soda react with the liquid in the cake batter and produce tiny bubbles of carbon dioxide which makes the cakes rise.

Over time these raising agents can lose their power. If your self raising flour has been in the cupboard for a while and you think it might have lost its power you can add 1-2 teaspoons of baking powder per 225g of flour, depending on if you think its lost some or all of its raising agents. 

Those little bubbles of gas are also very delicate and quick to burst so don’t over work your batter, or let it sit out on the side for ages before putting the cupcakes into the oven, this will result in flat cakes as all the gas has escaped before the cakes have had time to bake.

Why did my frosting slip off the cupcakes?

This will be because the cakes were still warm when you put the frosting on. Make sure to give the cupcakes plenty of time to properly cool on the wire rack.

If you've made your frosting and the cakes haven't cooled yet pop it in the fridge in the piping bag until your ready. This will also help create a defined shape when you come to pipe the frosting.

How can I add/change the flavours in this dish?

Keeping in the festive theme you could change the frosting from marzipan to chocolate orange by using milk or dark chocolate with orange extract instead of almond, and use orange in the cake mix instead of vanilla if you like.

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4.8 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

Diet: Vegetarian

Keyword: Christmas, cupcakes, festive

Servings: 12 cupcakes

Author: Emily Leary

Ingredients

For the cupcakes

• 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

For the icing

• 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

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.

Video

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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