Spiced Vanilla Cupcakes with Liquorice Allsorts


By Nicole Snelling



  • 500g Golden cloud vanilla flavoured cupcake mix
  • 150ml sunflower oil
  • 2 large eggs
  • 250ml full cream milk
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • ½ tsp ground allspice
  • 100g full Fat cream cheese, at room temperature
  • ½ Cup butter, room temperature
  • 1 Lemon, juiced
  • 2 Cups icing sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground cardamom
To decorate:
  • Liquorice Allsorts


  1. Preheat the oven to 180°C.
  2. Line 2x 12 cupcake pans with paper cups.
  3. Empty the premix into me medium-sized mixing bowl,
  4. Mix the milk, oil and eggs together and add to the premix and the spices.
  5. Using a spatula, blend until the ingredients are just combined.
  6. Mix with an electric beater for 1 minute (on high speed). Ensure that all the dry ingredients are mixed into the batter, by scraping off the sides of the bowl during mixing.
  7. Fill the cups ¾ full (approx. 1 ½ tablespoons) and bake for 12-15 minutes or until a skewer comes out clean when inserted through the centre.
  8. Remove from oven and allow the cupcakes to cool in the pans for 10 minutes, then remove from the pans and cool completely.
  9. To make the frosting beat the cream cheese, butter, lemon juice and spices in a mixing bowl using an electric beater until well combined.
  10. Gradually add the icing sugar ½ Cup at a time until all the icing sugar is incorporated.
  11. Place the frosting in a piping bag and pipe some frosting onto each cupcake.
  12. Top creatively with Beacon Liquorice Allsorts. 

Makes 24
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