Tasty Spice Cupcake Sandwiches

Tasty Spice Cupcake Sandwiches with Almond Frosting


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Intensify your traditional cupcake with the bold flavors of allspice, nutmeg and cinnamon. Creamy almond frosting is sandwiched between fluffy cake to ensure you get frosting in every bite.

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Time needed

20 min preparation + 35 min cooking

Serving Size / Yield

12 servings


  • ½ C. shortening
  • 1 C. sugar
  • 1 egg
  • 1 ½ C. flour
  • ¾ tsp. baking powder
  • ¼ tsp. salt
  • ½ tsp. ground allspice
  • ½ tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. baking soda
  • ¼ C. chopped almonds
  • Frosting:
  • 1 C. brown sugar
  • 1/3 C. whole milk
  • 3 tablespoons butter, room temp
  • 1 tsp. almond extract
  • 1 C. confectioners’ sugar

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Preheat the oven to 350 degrees. Line 12 cupcake pan with cupcake liners. In a large mixing bowl, cream shortening and sugar until fluffy. Beat in egg. In a medium mixing bowl, whisk flour, baking powder, all spice, cinnamon, nutmeg and baking soda until combined.

Slowly add dry ingredients into the batter until well blended. Mix in chopped almonds. Bake for 20-24 minutes, rotating halfway. Test by spearing the middle with a toothpick. If clean, cupcakes are ready.

In a large saucepan, heat brown sugar, cream and salt over medium-low heat; stir. Bring to a boil. Stir in butter and almond extract. Remove from the heat to cool. Add confectioners’ sugar and stir until consistency is smooth.

Let cool for 15-20 minutes on a wire rack. Remove each cupcake from liner and cut each cupcake top off from its bottom. Frost in between layers and a dollop on top. Sprinkle with nutmeg, cinnamon or allspice if desired and serve.

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