Spiced Cakelets

Flour & Fame
by Flour & Fame
6 Cakelets
45 min

'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.

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Recipe details
  • 6  Cakelets
  • Prep time: 20 Minutes Cook time: 25 Minutes Total time: 45 min
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  • 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.
Flour & Fame
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