Maple Cream Cheese Frosted Spice Cupcakes

I’ve always loved spice cake, and these cupcakes are my shortcut to those cozy fall flavors without baking a full layer cake. They fill the kitchen with the scent of cinnamon and cloves, and the applesauce in the batter keeps them incredibly moist. The maple cream cheese frosting pulls everything together for a bakery-style finish that’s surprisingly simple to make.

They’re perfect for a seasonal gathering, a potluck, or an afternoon with a hot cup of tea. I often bake a batch for friends and family—every time they’re gone within hours.

Why You’ll Love This Recipe

• Warm spice blend. Cinnamon, nutmeg, ginger, and cloves create a familiar, cozy flavor profile.
• Soft, tender crumb. Applesauce keeps the cupcakes moist while contributing subtle sweetness.
• Rich frosting. The maple cream cheese frosting adds a tangy, autumnal finish.
• Easy and elegant. These taste like bakery cupcakes but are simple enough to make at home.
• Versatile base. This cupcake version is adapted from an applesauce spice cake and uses a tried-and-true frosting that complements the flavors perfectly.

Ingredient Notes

• All-purpose flour: Gives structure while keeping the crumb tender.
• Baking powder & baking soda: Provide lift—use fresh leavening for best results.
• Spices: Ground cinnamon, ginger, nutmeg, and cloves are the heart of the flavor.
• Butter & sugars: Unsalted butter with a mix of granulated and light brown sugar add richness and moisture.
• Applesauce: Unsweetened applesauce keeps the cupcakes moist without adding extra sweetness.
• Milk & eggs: Whole milk and room-temperature eggs help produce a smooth, tender batter.
• Cream cheese frosting: Use full-fat block-style cream cheese for a thick, stable frosting; maple flavoring gives it an autumnal note.

See the recipe card below for exact measurements and full details.

Recipe Variations

Apple bits. Fold in about 3/4 cup small diced apples (Honeycrisp, Braeburn, or Granny Smith) for extra texture and flavor.

Add nuts. Stir in 1/2 cup chopped pecans or walnuts for crunch.

Pumpkin spice. Swap the spice mix for pumpkin pie spice for an easy variation.

Maple buttercream. Replace the cream cheese with a simple buttercream and add 2 teaspoons maple extract for a sweeter, richer topping.

How to Make Spice Cake Cupcakes

1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. Whisk the flour, baking powder, baking soda, salt, and spices together in a large bowl and set aside.
3. In a mixer, beat the butter, granulated sugar, and brown sugar until light and creamy, about 2 minutes. Add the eggs, vanilla, and applesauce and mix until combined. Scrape the bowl as needed.
4. Add half of the dry ingredients and mix until just combined. Stir in the milk, then fold in the remaining dry ingredients gently to avoid overmixing.
5. Scoop batter into the prepared muffin tin, filling each cup about three-quarters full. Bake 18–20 minutes, or until a toothpick comes out clean or with a few moist crumbs. Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.

6. For the frosting, beat cream cheese and butter until smooth. Add sifted confectioners’ sugar and mix until combined, then stir in vanilla, maple flavoring, and a pinch of salt.
7. Transfer frosting to a piping bag and frost the cooled cupcakes. Serve at room temperature.

Expert Tips

Weigh ingredients for accuracy. A kitchen scale ensures consistent results; if using cups, spoon and level the flour.

Room-temperature ingredients. Eggs, butter, milk, and applesauce blend more smoothly when not cold.

Mix lightly. Combine wet and dry ingredients in stages and stop as soon as the batter is combined to keep cupcakes tender.

Fresh spices. Check expiration dates for your spices to get the most fragrance and flavor.

Cool completely before frosting. If the frosting is too soft, chill briefly; if too thick, loosen with a splash of milk.

Make Ahead and Storage Tips

Short-term storage. Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. If serving the same day, they can sit at room temperature for a few hours.

Freezing. Wrap each cupcake individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. Thaw in the refrigerator, then bring to room temperature before serving. Frosting can be frozen separately.

Make-ahead. You can bake the cupcakes and prepare the frosting up to 48 hours ahead, storing them separately in the fridge until assembly. Do not prepare the batter far in advance.

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