Spice Cake Cupcakes with Maple Cream Cheese Frosting

I’ve always had a soft spot for spice cake, and these spice cake cupcakes are my go-to when I want those warm fall flavors without making a whole layer cake. They remind me of cozy afternoons baking in the kitchen, when the smell of cinnamon and cloves fills the house, it’s like instant comfort.

The applesauce keeps them so soft and moist, and the maple cream cheese frosting takes them completely over the top (it’s from my maple cake recipe). I love baking a batch for fall gatherings because they feel unique and extra special. Every time I make them, they disappear fast!

Why You’ll Love This Recipe

• All the cozy spices. Cinnamon, nutmeg, ginger, and cloves come together for that warm, nostalgic flavor in every bite.
• Tender meets tangy. The cupcakes are soft and fluffy, perfectly balanced by the rich, slightly tangy cream cheese frosting.
• Applesauce magic. I love using applesauce in baking! It keeps the cupcakes incredibly moist while adding delicious flavor that sets them apart.
• Bakery-style charm at home. These cupcakes look and taste like something from a bakery, but they’re simple enough to whip up in your own kitchen.
• Tried-and-true recipe. This recipe is a cupcake variation of my applesauce spice cake, which yields a moist, tender crumb. I pulled the frosting recipe from my maple cake recipe, which is a seasonal favorite among readers.

Ingredient Notes

• All-purpose flour: Provides structure while keeping cupcakes soft and tender.
• Baking powder & baking soda: Help the cupcakes rise for a tender crumb. Make sure they’re fresh for the best lift.
• Salt: Enhances sweetness and brings out the warm spice flavors.
• Spices: A mix of ground cinnamon, ginger, nutmeg, and cloves adds major cozy flavor.
• Unsalted butter: Adds richness and tenderness; use room temperature for easy mixing.
• Granulated sugar and light brown sugar: Sweeten while keeping the cupcakes moist and adding caramel notes.
• Eggs: Provide structure, moisture, and richness; room temperature eggs blend more easily.
• Vanilla extract: Enhances all flavors and adds warmth to the batter and the frosting.
• Applesauce: Keeps cupcakes moist with subtle natural sweetness; unsweetened works best to control sweetness.
• Whole milk: Adds richness and ensures the right batter consistency.
• Cream cheese: Gives frosting a tangy, creamy texture that pairs perfectly with the spices.
• Confectioners’ sugar: Sweetens and creates a silky frosting; sifting prevents lumps.
• Maple extract: Adds a subtle autumnal sweetness and depth.

Refer to the recipe card for ingredient measurements and details.

How to Make Spice Cake Cupcakes

1. Whisk together the flour, baking powder, baking soda, salt, and spices in a large bowl and set aside.
2. In a stand mixer (or with a hand mixer), beat the butter, granulated sugar, and brown sugar on medium-high until light and creamy, about 2 minutes. Add the eggs, vanilla, and applesauce, mixing until combined. Scrape down the sides and bottom of the bowl as needed, it’s okay if the mixture looks slightly curdled.
3. Add half of the dry ingredients and mix just until combined. Stir in the milk, then fold in the remaining dry ingredients, being careful not to overmix.
4. Scoop the batter into a prepared muffin tin, filling each cup about three-quarters full. Bake at 350°F for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

5. To make the frosting, beat cream cheese and butter until smooth and creamy. Add confectioners’ sugar and mix until combined. Mix in the vanilla, maple flavoring and pinch of salt.
6. Transfer frosting to a piping bag with desired tip. Frost cooled cupcakes and serve.

Make Ahead and Storage Tips

Storing. For short-term storage, keep frosted cupcakes in an airtight container in the fridge for up to 3 days. If serving the same day, they can sit out at room temperature for a few hours.

Freezing. To freeze, wrap each cupcake individually in plastic wrap to prevent freezer burn, then place in a freezer-safe container or zip-top bag for up to 3 months. You can also freeze the frosting separately for the same time. When ready to enjoy, thaw in the fridge and bring to room temperature before serving.

Make-ahead. You can bake the cupcakes and prepare the frosting up to 48 hours in advance, storing them separately in the fridge until ready to assemble. The batter, however, should be made fresh, as it won’t rise properly if made ahead.