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    Home » Recipes » Cupcakes

    Spice Cupcakes with Plum Glaze

    Published: Sep 2, 2010 · Modified: Dec 14, 2020 by Christina Lane · This post may contain affiliate links · 6 Comments

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    We're off to Big Sur for a bit to embrace the arrival of fall.  The beauty of the California central coast eases the Texas homesick pain.  Wood-fired pizza and croissants at Big Sur Bakery help as well.  While I'm gone, stop by your local farm stand and pick up some plums.  Even if you don't think you like plums, I'm betting it's because you've only had grocery store plums.  There ain't nothin' like a tree ripened plum this time of year.  If you can spare one of your plums, make these spice cupcakes.  As I was making the plum cardamom glaze, I realized the flavor combination would make a great jam.  I doubled the plum mixture and had the leftovers on toasted 9-grain bread with almond butter.  Enjoy these and y'all have a great weekend! 

    Spice Cupcakes with Plum Glaze

    For the cupcakes:
    7 tablespoons unbleached flour
    ½ teaspoon baking powder
    ⅛ teaspoon cinnamon
    ¼ teaspoon ground ginger
    pinch of salt
    4 tablespoons unsalted butter, softened
    ¼ cup brown sugar
    2 tablespoons unsweetened applesauce
    ¼ teaspoon vanilla
    2 tablespoons milk

    For the glaze:
    1 small plum (about 4-5 ounces)
    ¼ cup sugar
    1 green cardamom pod, lightly crushed
    ½ teaspoon lime juice
    2-3 tablespoons unsalted butter
    2-3 tablespoons powdered sugar

    Begin by preheating the oven to 400°. Place 4 paper liners on the outside edge of a cupcake tin.

    In a small bowl, whisk together the flour, baking powder, cinnamon, ginger and salt.  Set aside.  In a medium bowl, cream the butter and brown sugar together with a mixer.  Add the applesauce and vanilla and beat until well-incorporated.  Add half of the flour mixture to the butter mixture and beat lightly.  Add 1 tablespoon of milk, followed by the remaining half of the flour mixture; finish with the milk.  Don’t over-beat this mixture.  Divide the mixture between the cupcake papers and bake for 16-18 minutes, or until a toothpick inserted comes out clean.  Set aside while making the glaze.

    Now, make the glaze.  Peel, pit and dice the plum.  Add the plum to a small saucepan along with the sugar, lime juice and cardamom pod.  Bring this mixture to a low boil and cook until the plum pieces fall apart and are easily smashed with a fork (10-15 minutes).  Fish out the cardamom pod, and pass the mixture through a fine sieve to ensure no seeds remain.  Let this mixture cool to room temperature.  Brush about 1 teaspoon of the plum cardamom jam on each cupcake before proceeding.  Next, cream together the butter and powdered sugar (starting with the smaller amount of each) in a small bowl.  Add the rest of the plum jam to this mixture and beat very well.  Taste and add additional butter and powdered sugar to taste.  The sweetness and intensity of plums vary greatly, so I’ve left some flexibility to suit your own tastes.  When ready to serve, dunk the cupcakes in the glaze.

    More Small Batch Cupcakes

    • Chocolate Peanut Butter Cupcakes
    • Chocolate Mint Cupcakes
    • Smores Cupcakes
    • Mocha Cupcakes

    Reader Interactions

    Comments

    1. Tracy says

      September 03, 2010 at 4:27 am

      I love any kind of spice baked goods, and the glaze sounds AMAZING. Yum!

      Reply
    2. Hannah says

      September 04, 2010 at 10:46 am

      I really love the fact that you substituted apple sauce for the egg here- They sound so delicious! The perfect thing to get you in the late summer/early fall mood. :)

      Reply
    3. Jessica says

      September 07, 2010 at 10:15 am

      These sound delicious...but then again I have never met a cupcake that didn't!

      Reply
    4. Laura says

      September 08, 2010 at 6:44 am

      Beautiful! I love cupcakes, especially with fruit!

      Reply
    5. life and kitchen says

      September 08, 2010 at 8:46 am

      Another plum recipe! Yum! I wish I lived somewhere with more farmstands around. I'm jealous of your produce!

      Have a fun vacation :)

      Reply
    6. blackbookkitchendiaries says

      September 11, 2010 at 11:00 am

      all these flavor combo sounds so yummy... great recipe:)

      Reply

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    Hi, I'm Christina! I'm the author of 4 cookbooks all about cooking and baking for two. I have scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is my favorite holiday.

    You can also find me at BeanRecipes.com!

    More about me →

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