Spam Cupcake Experiment

Spam cupcakes sound a bit odd, but the combination of sweet and salty flavors tingle the taste buds, so why not Spam in a dessert cupcake?  I actually found a recipe on one my favorite blogs, Cupcake Project. The cupcakes are frosted with spiced cream cheese frosting and topped with candied Spam. I decided to experiment and see how a Spam cupcake would turn out.


Spam Cupcakes with Spiced Cream Cheese Frosting and Candied Spam

Recipe Credit: Cupcake Project

Servings: 16 Cupcakes
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 3/4 cup cake flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 cup unsalted butter, room temperature
  • 2 eggs
  • 1/3 cup full-fat sour cream
  • 2/3 cup pineapple juice
  • 3 cups food processed Spam
  • 1/2 cup unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • 2 cups powdered sugar, sifted
  • 1/4 tsp. ground cloves
  • 1/2 tsp. ground nutmet
  • 1/2 tsp. allspice
Candied Spam
  • 1/2 cup Spam
  • 3 Tbls. brown sugar
  1. Preheat oven to 350°F.

  2. Using an electric mixer on high speed, mix brown sugar, molasses, cake flour, baking powder, baking soda and butter for three minutes.

  3. Mix in eggs until fully combined.

  4. Mix in sour cream and pineapple juice until just combined.

  5. Place a thin layer of Spam at the bottom of 16 cupcake liners (for the best results, use silicone liners.)

  6. Fill the Spam-coated liners with batter. Sprinkle remaining Spam on top of the batter. Bake for 25 minutes or until the cupcakes bounce back when lightly touched.

  1. In a stand mixer, cream the butter and cream cheese until smooth.

  2. Slowly mix in the powdered sugar, scraping down the bowl often. Add the cloves, nutmeg and allspice and mix. Mix until light and fluffy.

Candied Spam
  1. Preheat oven to 350°F.

  2. Heat a small skillet on medium heat. Add Spam and brown sugar. When the brown sugar starts to melt, stir to coat all of the Spam.

  3. Pour the brown sugar coated Spam onto a baking sheet lined with parchment paper or a Silpat.

  4. Bake for 30 minutes and bring to room temperature.

Notes on the cupcakes:  I think my “thin layer” was not thin enough. Even then, I had a lot of processed Spam left over.  Honestly, I think I would have rather had a small bit of Spam incorporated into the batter rather than the layer on the bottom.   Cupcake Project says to “fill” the liners, so I pretty much filled them to the top.  Figured I must have done something wrong since this made 22 cupcakes instead of 16? I also don’t have silicone liners and used paper ones.  Had to blot the bottoms with paper towels to absorb the grease from the Spam layer! Now I’m not sure I want to continue, but, wait, I’m obsessive, so I press on. . .

Notes on the candied Spam:  I had all this leftover processed Spam!  I decided to use that instead of opening up another can of Spam.  I spread the sugar/Spam mixture evenly in a thin layer on parchment paper thinking it would crumble once baked.  That sort of worked.  My “evenly” was thinner at the edges and that crumbled nicely.

Notes on the frosting:  Yummy frosting; however this recipe should cover 16 cupcakes and now I have 22. I used 1 cup butter and 4 cups sifted powder instead. Yummy!

AND THE END RESULT?  Cupcake batter was delicious. Frosting was yummy. Candied Spam was so-so. All together, it was . . .interesting.  If I tried it again, I would forgo the Spam layer and add some Spam into the batter itself.  I am now going to make myself a fried Spam sandwich and move on.

Happy baking!


Did you try this recipe?

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