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Mini Spice Cakes with French Icing

November 1, 2011

Happy 11/1/11!  Despite my “silence” for the past few weeks I’ve actually been baking a lot!  The problem is that once fall hits I bake 3 things: pumpkin pie, apple pie, and apple crisp.  Over and over again.  Until I get sick of them and by then it’s Christmas and it’s OK. 

I did manage to bake something else; home made spice cake.  Growing up, it was an absolute favorite cake my mom would make every fall with a creamy vanilla icing we called french icing.  I turned it into mini-cakes and garnished them with gold-dusted marzipan pumpkins  aka playdough for grown-ups 🙂

I hope everyone has a great week!  I have 4 more days of work and then I’ll be back writing and baking like crazy!

Spice Mini-Cakes with French Icing

Yields approximately 15 mini-cakes or cupcakes


1 1/4 cup cake flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon allspice
1/2 cup unsalted butter, softened
1 cup brown sugar, lightly packed
2 large eggs, at room temperature
2/3 cup buttermilk, at room temperature

French icing


1. Preheat oven to 350 degrees (F). Line a muffin tin with liners and set aside.

2. In a medium mixing bowl stir together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and allspice.

3.  In a large mixing bowl cream the butter on medium speed of an electric mixer.  Gradually add the brown sugar and beat until fluffy.  Beat in eggs, 1 at a time, scraping down the bowl between each addition.  Add the flour mixture in two parts, alternating with the buttermilk.  

4. Fill each muffin cup about 1/2 full (don’t overfill because they will spread out over the pan during the cooking).  Bake in preheated oven for 18-22 minutes or until a toothpick inserted in the center comes out clean and the tops spring back at a light touch.  Let cupcakes cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

5. To assemble the mini-cakes: Remove the wrapper from each cupcake and cut into 3 even layers, you may also need to even out the top of the cupcake if it has too much of a dome.  The cupcakes will be served upside down so the original top will now be the base. Spread a layer of icing on the base, top with the second layer, spread more icing on that layer and finish with the last cake layer.  Frost the top with the icing.  Keep cakes covered at room temperature until ready to serve.

7 Comments leave one →
  1. A Tablespoon of Liz permalink
    November 1, 2011 11:37 am

    These look delicious and are so cute. I love mini desserts!

  2. November 1, 2011 1:22 pm

    One thing about a mini dessert-you can get all the flavors together in one big bite! These look like the perfect blend of spice and cream. I did click over to the french icing recipe and I have saved both. Well done.

  3. November 1, 2011 8:37 pm

    What happened to the icing recipe ingredients?!

    • November 1, 2011 8:57 pm

      I’m sorry! I got lazy 🙂 the “french Icing” is a link to an earlier post where I posted ingredients, pictures and directions to making the icing. I’ll try to update here soon 🙂

  4. November 3, 2011 9:42 am

    Those are the most gorgeous little marzipan pumpkins I have ever seen! 🙂
    Congratulations on Top 9!


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