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This Pumpkin Spice Cupcake Recipe with Lemon Frosting is full of spice, flavour and zest. Low in sugar, these healthy cupcakes make a delicious lighter dessert or snack.
I went to a Macmillan Coffee Morning today and these pumpkin spice cupcakes with cream cheese frosting were my contribution. This is a pretty ‘sugary’ event full of cakes, tarts, scones and other delicious bakes, but there is only so much sugar your system can handle. You simply won’t be able to taste every dessert that’s on the table. That’s why I wanted these cupcakes to be light and low in sugar as most of us would naturally want to try other desserts too (I did!).
Ingredients
For the cupcakes:
170 g butter
130 g caster sugar
170 g self-raising flour
1/2 teaspoon baking powder
2 eggs
3 tablespoons milk
Pumpkin spice:
2/3 teaspoon cinnamon
1/2 teaspoon each ground ginger and turmeric
1/4 teaspoon each ground nutmeg allspice and ground cloves
For the icing:
full fat cream cheese about 300g
2 tablespoons butter
60 g icing sugar
1.5 teaspoons lemon extract
zest of 1 lemon
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4. Line a muffin tin with 12 paper muffin/cupcake cases.
- Combine the flour and baking powder with the spices and stir well. Set aside.
- In a large bowl using an electric mixer beat the butter and sugar until the mixture is smooth and pale. Gradually and slowly add the eggs, then the flour mixture and the milk. Continue using the electric mixer only until the ingredients are mixed together well. Spoon the batter evenly into the cupcake cases and bake for 23 minutes. Remove from the oven and place on a cooling rack.
- For full instructions please see : www.everydayhealthyrecipes.com
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Originally posted 2017-10-06 05:31:32.
