Island Spice Delight Cupcakes
Transport your taste buds to a tropical paradise with these Island Spice Delight Cupcakes! Bursting with the warm flavors of cinnamon, ginger, and nutmeg, these delightful treats are infused with the zesty brightness of fresh orange and the creamy goodness of coconut. Topped with a luscious orange-flavored cream cheese frosting, each bite promises to envelop you in a symphony of sweet and spicy notes. Perfect for any celebration or as a special indulgence, these cupcakes offer a delightful escape to an island getaway.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
cake flour
2 1/2 cups (sifted)
baking powder
1 teaspoon (none)
baking soda
1 teaspoon (none)
salt
1 teaspoon (none)
cinnamon
1 teaspoon (ground)
ground ginger
1/2 teaspoon (none)
ground nutmeg
1/4 teaspoon (none)
ground cloves
1/4 teaspoon (none)
butter
1/2 cup (room temperature, unsalted)
brown sugar
1/2 cup (packed)
granulated sugar
1 cup (none)
eggs
2 (large, at room temperature)
Grand Marnier
1 teaspoon (none)
orange
1 (juice and zest, freshly squeezed)
coconut milk
1/2 cup (none)
buttermilk
1/2 cup (none)
shredded coconut
1/2 cup (sweetened or unsweetened)
cream cheese
2 ounces (room temperature)
confectioners' sugar
3 1/2-4 cups (to taste)
Instructions
1
Preheat your oven to 350°F (175°C) and line a muffin tin with 18 cupcake liners.
2
In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ground ginger, nutmeg, and cloves until well combined and free of lumps. Set this dry mixture aside.
3
In a large mixing bowl, cream the butter using a mixer on medium speed until light and fluffy, about 3-5 minutes.
4
Gradually add the brown sugar and granulated sugar to the creamed butter, beating until the mixture is pale and fluffy, approximately 5 minutes.
5
Add the eggs, one at a time, beating well after each addition. Then, mix in the Grand Marnier until fully incorporated.
6
Pour in 1/4 cup of fresh orange juice along with 1/3 of the flour mixture, mixing until just combined. Repeat the process by adding the coconut milk and half of the remaining flour mixture, blending until smooth.
7
Add the buttermilk and the last of the flour mixture, combining until fully integrated and scraping down the sides of the bowl as necessary.
8
Fold in 2-3 tablespoons of orange zest and 1/2 cup of shredded coconut into the batter until evenly distributed.
9
Using an ice cream scoop, pour the cupcake batter into each liner, filling them approximately 3/4 full.
10
Bake for 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to rest in the muffin pan for 15 minutes before transferring them to a wire rack to cool completely.
11
While the cupcakes cool, prepare the frosting. In a medium bowl, beat the cream cheese until smooth and creamy.
12
Add 2 tablespoons of fresh orange juice and 1 cup of confectioners' sugar to the cream cheese, mixing thoroughly until smooth.
13
Incorporate the coconut milk and another cup of confectioners' sugar, blending until fully combined.
14
Continue adding another cup of confectioners' sugar and mix until the frosting is smooth, then add the last 1/2 cup of sugar. Adjust the consistency with extra confectioners' sugar if needed, until it is firm enough to spread.
15
Once the cupcakes are cooled, generously frost each with the orange cream cheese frosting. Enjoy these delightful tropical treats!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Island Spice Delight Cupcakes?
These are tropical-themed cupcakes featuring warm spices like cinnamon and ginger, combined with orange and coconut flavors, topped with orange cream cheese frosting.
How many cupcakes does this recipe yield?
This recipe makes 18 cupcakes.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
What kind of flour is best for these cupcakes?
Sifted cake flour is recommended for a light and tender texture.
What spices are used in the batter?
The recipe calls for cinnamon, ground ginger, nutmeg, and cloves.
How long do I need to cream the butter?
You should cream the butter on medium speed for 3 to 5 minutes until it is light and fluffy.
Can I use cold eggs?
It is recommended to use large eggs at room temperature for better mixing and volume.
What is the purpose of Grand Marnier in the recipe?
Grand Marnier is used to add a subtle orange liqueur flavor to the cupcake batter.
Can I substitute the Grand Marnier?
Yes, you can substitute it with orange extract or extra orange juice if you prefer an alcohol-free version.
How should I incorporate the dry and wet ingredients?
The flour mixture should be added in thirds, alternating with the coconut milk and buttermilk, mixing until just combined.
What type of coconut is used in the batter?
The recipe uses 1/2 cup of shredded coconut, which can be either sweetened or unsweetened.
How much orange zest is needed?
The recipe suggests folding in 2 to 3 tablespoons of fresh orange zest.
How full should I fill the cupcake liners?
Fill each cupcake liner approximately 3/4 full with batter.
How long do the cupcakes need to bake?
Bake the cupcakes for 20 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; it should come out clean when they are fully baked.
How long should cupcakes rest in the pan?
Allow them to rest in the muffin pan for 15 minutes before moving them to a wire rack.
What is in the orange cream cheese frosting?
The frosting is made from cream cheese, fresh orange juice, coconut milk, and confectioners' sugar.
What should the consistency of the frosting be?
The frosting should be firm enough to spread easily without running off the cupcake.
How much confectioners' sugar is required?
The recipe calls for 3 1/2 to 4 cups of confectioners' sugar, adjusted to your taste and desired consistency.
Does the cream cheese need to be room temperature?
Yes, using room temperature cream cheese ensures a smooth and creamy frosting without lumps.
How do I store these cupcakes?
Because of the cream cheese frosting, these cupcakes should be stored in an airtight container in the refrigerator.
Can I make these cupcakes in advance?
Yes, you can bake the cupcakes a day ahead and frost them when you are ready to serve.
What kind of buttermilk should I use?
Standard store-bought buttermilk works well to provide acidity and tenderness to the cake.
Can I use a different citrus fruit?
While orange is traditional for this recipe, lemon or lime could provide a different tropical twist.
Is the coconut milk canned or from a carton?
Canned coconut milk is generally preferred for baking due to its higher fat content and richer flavor.
What if my frosting is too thin?
If the frosting is too thin, gradually add more confectioners' sugar until it reaches a spreadable thickness.
What makes these 'Island Spice' cupcakes?
The combination of tropical coconut and orange with warm spices like ginger and nutmeg gives them their island-inspired profile.
Do I need an electric mixer?
An electric mixer is highly recommended for creaming the butter and sugar and for making the frosting smooth.
Can I use all-purpose flour instead of cake flour?
You can, but the cupcakes may be slightly denser; for every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch to mimic cake flour.
Should I use unsalted or salted butter?
The recipe specifies unsalted butter at room temperature to better control the salt content.