Go Back
These soft, spiced cupcakes, contrast with their citrusy, sweet orange filling perfectly. And are finished off with cream cheese frosting and sprinkles!

Spiced Cupcakes with Orange Filling and Cream Cheese Frosting

These Spiced Cupcakes with their orange filling are a taste explosion in your mouth! The soft spicy cake, contrasts with the citrusy, sweet orange filling perfectly. All finished off with cream cheese frosting and sprinkles!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12


  • For the cupcakes:
  • 1 stick (113g) margarine/unsalted butter*
  • 1/2 cup (100g) light brown sugar
  • 1/2 cup (100g) caster sugar
  • 2 large eggs
  • 1/2 tsp vanilla extract
  • Pinch salt - ONLY if you're using unsalted butter
  • 1 1/2 cups (210g) plain flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 cup (120ml) milk
  • For the filling:
  • 1/2 cup (160g) orange marmalade/jam
  • 1-2 tbsp light brown sugar optional (down to personal preference)
  • For the frosting:
  • 1/2 stick (56g) unsalted butter, at room temperature
  • 10 oz (285g) full fat cream cheese
  • 1/2 tsp vanilla extract
  • 2 1/2 cups (300g) icing sugar, sifted
  • Sprinkles to garnish optional


  • Preheat the oven to 180C/350F and line a 12 hole cupcake tin.
  • Place marg/butter and sugars into a large bowl or the bowl of your stand mixer and beat on med-high speed until light and fluffy.
  • Add in the eggs and vanilla, scraping sides as necessary, and mix on med-high speed until well incorporated.
  • Add in the salt if using, flour, baking powder, spices and milk and mix on medium speed until well combined and smooth.
  • Divide the batter between the cupcake liners, 3/4 full.
  • Place in the oven for 18-23 minutes, until risen, golden and an inserted skewer into the middle comes out clean.
  • Transfer cupcakes to a wire rack immediately to cool (yes, this is a bit painful, but in my experience if you leave them in the cupcake tray the liners peel away from the cupcakes).
  • Once the cupcakes are completely cool, use a cupcake corer or small knife to remove a one inch circle from the centre of each cupcake. Don't go all the way to the bottom of the cupcake liner, you still want a base in there.
  • With each cupcake core, slice it in half, so you still have a top for your cake once you've filled it. Discard (or eat) the leftover cores.
  • Place marmalade/jam and sugar, if using, into a small heatproof bowl and mix together. Place in the microwave for 10-20 seconds, just to make it a little easier to work with.
  • Place 1-1 and 1/2tsp of jam into each cupcake and top with your halved cores.
  • Make the frosting: Place butter, cream cheese, vanilla and icing sugar into a large bowl and beat on low until it begins to combine. Then turn the speed up to medium-high and beat until smooth, light and fluffy.
  • You may need to place it in the fridge for 30 mins to firm up, once you've mixed it in a warm kitchen!
  • Either pipe or spoon frosting onto each cupcake and then top with sprinkles, if desired.
  • Cupcakes will keep in an airtight container, in the fridge for 4 days.


*I prefer the texture margarine gives to my cupcakes, it's the only time I use marg, but if you want to use butter, then just add a pinch of salt. Recipe by Annie of Annie's Noms