Spice Cupcakes

A classic, Southern style spice cake recipe adapted for fantastic cupcakes, this recipe uses Nutiva Coconut Flour, Buttery Spread, and Coconut Sugar.


  • 1/3 cup Nutiva Organic Coconut Flour
  • 1/2 tsp Baking Powder
  • 1/4 tsp Himalayan Pink Salt
  • 2/3 cup Nutiva Organic Coconut Sugar
  • 1 tsp Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Allspice
  • 1/2 tsp Ground Cloves
  • 1/2 tsp Ground Nutmeg
  • 4 large Eggs
  • 1/3 cup Nutiva Organic Buttery Spread
  • 3 tbsp Almond Milk
  • 1 tsp Vanilla Extract


  1. Preheat oven to 350°F.
  2. In a medium bowl, mix cinnamon, ginger, allspice, clove, and nutmeg until they're distributed evenly, then stir in flour, baking powder, and salt. Set aside.
  3. In a separate, larger bowl, cream together buttery spread and sugar, then beat in eggs 1 at a time.
  4. Sift dry mix into sugar mixture, stirring as you go, then mix in almond milk and vanilla.
  5. Allow batter to set for 3-5 minutes.
  6. Spoon or pour batter in a lined cupcake tin, filling each liner about half way to two thirds of the way full.
  7. Bake for 22-25 minutes (or until a toothpick comes out clean) on the center rack. Allow to cool at least 10 minutes before frosting.
  • Yield: 8-12 cupcakes (8-12 Servings)
  • Prep: 15 mins
  • Cook: 25 mins
  • Ready In: 40 mins

recipe submitted by:

Resa Barillas

Doing the domestic thing in a modern world at