Spice Cake Cupcakes with Cream Cheese Frosting

Spice Cake

2 1/2 cups all-purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan, or prepare 18-24 cupcake foils. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool. If making cupcakes, cook for 20-25 minutes. Allow to cool completely and then frost.

I used the frosting that I had leftover from the cinnamon rolls I made last week.

Cream Cheese Frosting

8 oz cream cheese, softened

1/4 cup butter, softened
1/4 cup milk
1 tsp vanilla
4 cups powdered sugar

Combine cream cheese and butter in a large mixing bowl. Add milk, vanilla and 2 cups powdered sugar. Cream. Add remaining powdered sugar 1/2 cup at a time until you reach your desired consistency.