Ingredients

The following ingredients have 4 Servings
  • ⅔ cup butter (softened)
  • ½ cup+1tbsp sugar
  • 1⅓ cups+1tsp all-purpose/plain flour
  • 2 teaspoons baking powder
  • 3 large eggs (room temperature)
  • 4 tablespoons milk (room temperature)
  • 1 teaspoon vanilla extract
  • ⅙ teaspoon fine sea salt
  • 1⅕ teaspoon cinnamon
  • ⅔ teaspoon ground ginger
  • ¼ teaspoon nutmeg, allspice and ground cloves (each)
  • 1⅓ cups cream cheese
  • 2 tablespoons butter (softened)
  • 6 tablespoons confectioners' sugar/icing sugar (unsifted)
  • Zest of 1½ lemon

Instruction

  • Preheat the oven to 350 F/ 180 C/ gas mark 4 (or 170 C/gas 3 fan). Line a muffin pan with 12 paper cupcake cases.
  • Place all the cupcake ingredients in a large bowl and using an electric mixer beat on low until all the ingredients have been incorporated and the mixture is smooth. Spoon the batter into the cupcake cases and bake for 20 minutes.
  • Remove from the oven, set aside for 10 minutes, then place on a cooling rack.
  • To make the frosting combine the ingredients and beat for a couple of minutes until the mixture is smooth and fluffy. Cover and refrigerate (overnight) until you are ready to decorate the cupcakes.