These beauties taste amazing and make a nice alternative to gingerbread, or mince pies. These little spiced cupcakes are so delicious and easy to make. I found an easy vanilla cupcake recipe (you can also grab a boxed mix if you’re feeling super lazy, or short on time) and added ginger, nutmeg, allspice, and cinnamon powders to give it a little kick. I also snuck in a dash of almond extract along with the vanilla to give it a deeper flavor. The cream cheese frosting is truly straight forward, and tastes wonderful with a sprinkling of rum or brandy. And of course, the roasted plums on top are such a nice surprise for the pallet. I love roasting fruit with a dribble of a honey and cinnamon to warm up the natural sweetness.
In all honesty, I found the easiest vanilla cupcake recipe online and added about one teaspoon of each of the spices I listed above into the recipe. I checked the taste before I distributed the batter and made sure nothing turned the batter bitter. Keep an eye out for nutmeg… it can be wonderful, but also overpower everything!
For the frosting I use two packets of cream cheese and added powdered sugar bit by bit until I got the right consistency for frosting. For me, I wanted something that was similar to a dollop of sour cream so it held the roasted plum slice well enough. If you wanted to, this would be perfect with a short or two of brandy or spiced rum!
For the roasted plums, I found some really delicious red plums, took out the pits, sliced them in half, and did about one teaspoon of raw honey on each half with a sprinkling of cinnamon. I roasted them in the oven at 350 degrees F and for about 15 minutes. I didn’t want them to burn, but you want to see the skin just begin to blister before pulling them out. Let them cool to room temperature, not cold, before adding them on top of your cupcakes!