Pumpkin Spice Cupcakes
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 140 g reduced-fat spread
- • 50 g caster sugar
- • 50 g granulated sweetener
- • 2 medium eggs
- • 1 tsp vanilla extract
- • 140 g self-raising flour
- • 1 tsp cinnamon
- • 3/4 tsp allspice
- • 1/2 tsp ground ginger
- • 30 g icing sugar
- • 30 g reduced-fat cream cheese
Preparation Steps
Preheat the oven to 170ºC, and place paper cases into a cupcake tray.
Add the reduced-fat spread, caster sugar, and sweetener to a large mixing bowl, then whisk with an electric whisk for 1-2 minutes — until light and creamy.
Add the eggs and vanilla, then whisk again until combined.
Add the flour, cinnamon, allspice, and ginger, then whisk again for 1-2 minutes — until thick and creamy.
Divide between the paper cases. Then bake in the oven for 15-20 minutes, until a skewer inserted in the middle comes out clean. Leave to cool completely.
Add the cream cheese and icing sugar to a bowl and mix until smooth. Pop into the fridge until the cakes have cooled. This will allow your topping firm up a little.
Spread the frosting over the top of each cupcake, then serve.