Winter Spice Cobbler Cupcakes

Cinnamon, spice and everything nice — this festive cupcake has it all.


  • 11/2 cups flour
  • 2 tablespoons ground ginger
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 11/2 cups butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 3 tablespoons molasses
  • 4 eggs, at room temperature
  • 11/2 teaspoons vanilla
  • 1 cups flour
  • 1/3 cups brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, softened
  • 4 ounces cream cheese, softened
  • 4 ounces butter, softened
  • 1 tablespoon cinnamon
  • 1/2 teaspoon vanilla
  • 2-4 tablespoons heavy cream
  • 4 cups powdered sugar
  • Caramel Sauce


  1. Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
  2. In a large bowl, cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
  3. Divide batter evenly among the lined cups, filling each 3/4 full. For the cobbler topping, whisk together flour, brown sugar, and cinnamon. Using your hands incorporate the butter until combined and crumbly. Sprinkle over the cupcakes and press into the batter. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
  4. When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese and butter until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Once thick and fluffy, scoop into a piping bag with a star tip and pipe onto cupcakes. Drizzle with caramel sauce to finish.