'Tis the season for spices! These fluffy, spiced cakelets are the perfect treat to whip up this December! When developing this recipe, I wanted to create a spiced cake batter that tasted seasonal but was not too gingerbready in flavor. I used my new Nordic Ware snowflake cakelet pan to make them extra festive but these can just as easily be made in a standard muffin or single cake layer cake pan (just adjust the baking time accordingly!). To finish off, the cakelets are coated in a simple spiced glaze but can also be served plain or with your favorite buttercream.
- ¾ cup | All-purpose Flour
- ½ teaspoon | Baking Powder
- ½ teaspoon | Ground Cinnamon
- ¼ teaspoon | Ground Ginger
- ⅛ teaspoon | Ground Nutmeg
- ⅛ teaspoon | Ground Cloves
- ½ teaspoon | Kosher Salt
- ½ stick | Unsalted Butter (room temperature)
- ½ cup | Granulated Sugar
- ½ teaspoon | Vanilla Extract
- 1 large | Egg (room temperature)
- ½ cup | Whole Milk (room temperature)
- ½ cup | Confectioners’ Sugar
- ¼ teaspoon | Ground Cinnamon
- ¼ teaspoon | Vanilla Extract
- 4-6 teaspoons | Heavy Whipping Cream
- 1 tablespoon | Unsalted Butter (melted)
- Prep cakelet mold or muffin pan with oil or liners.
- Preheat oven to 350° F and place rack in the center of the oven.
- Sift flour, baking powder, cinnamon, ginger, nutmeg and cloves in a medium mixing bowl. Add salt, mix and set aside.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter, sugar and vanilla until very fluffy, about 4 minutes on medium-high speed. Add egg, beating until well blended. Add ½ of dry ingredients and mix on low speed until just combined. Add milk and mix on low speed until just combined. Add remaining ½ of dry ingredients and mix on low speed until just combined. Use a rubber spatula to ensure all ingredients at the bottom and around the edges are incorporated.
- Evenly distribute batter between 6 prepared molds or muffin cups filling about ¾ of the way full. Bake for 20-25 minutes, until a toothpick comes out clean and the topping is lightly golden brown. Allow cakelets to slightly cool for 5 minutes before turning out onto wire rack. Leaving hot cakelets in the mold or muffin pan too long will trap moisture and could result in a soggy cakelet. Let cool at room temperature or place in fridge.
- Meanwhile, make glaze. Whisk confectioners’s sugar, cinnamon, vanilla, heavy whipping cream and butter until combined and there are no visible lumps.
- Dunk cakelets in glaze or use a spoon to drizzle over cakelets.
- Store leftovers in airtight container at room temperature.