Fall Spices Mini Cupcakes


Cupcakes (makes about 45 mini cupcakes)

  • 2 eggs
  • 1/2 cup of sugar
  • 1/2 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1/2 cup of non salted butter
  • 1/2 cup of milk
  • 1 cup of unbleached flour
  • 1 teaspoon of baking powder
  • a pinch of salt
  • 1 teaspoon of cinnamon
  • 2 teaspoons of ginger

Cupcake Filling

  • 120 grams of brown sugar
  • 3 tablespoon of butter
  • 3 teaspoon of cinnamon
  • 1 1/2 teaspoon of cream 35%

Cream Cheese Frosting

  • 1/2 cup of non salted butter room temperature
  • 170 grams of cream cheese frosting room temperature
  • 2 cups of icing sugar
  • 1 teaspoon of vanilla

For assembly

  • pumpkin marshmallows or candies
  • candied ginger



  1. Preheat oven at 350°F.
  2. Cream butter, sugar and brown sugar together
  1. Add one egg at a time and the vanilla extract afterwards.
  1. Mix all dry ingredients together in a bowl and measure the milk in a separate cup.
  1. Add half the dry mixture and mix until incorporated.
  1. Add all the milk. Mix until incorporated.
  1. Add the remaining dry mixture. Mix only a little bit and finish mixing by hand with a spatula.
  1. Pour mix into the mini baking cups and cook for 15 minutes.


  1. Melt butter in the microwave.
  2. Add brown sugar and cinnamon. Mix well.
  3. Add the cream and mix.


  1. Cream butter and cream cheese.
  2. Add vanilla and continue mixing.
  3. Add the icing sugar a little bit at a time so there isn't formation of a sugar cloud.


  1. Use the tip of a piping tip to take out the center of the cupcake.
  1. Place the filling in the hole.
  1. Place a small piece of candied ginger in the center and cover with the sugar filling.
  1. Put the frosting on top and decorate with the pumpkin marshmallows.

Happy Cooking!


Megan Chartrand-Robichaud

January 21, 2020