I went to a Macmillan Coffee Morning today and these skinny pumpkin spice cupcakes were my contribution. As we know 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, and 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!).
The first time I made these cupcakes I was a bit unsure whether using less sugar than most cupcake recipes call for would affect their texture. Having made them 3 times now I am relieved to say they turned out light and fluffy, just as they should be! And sweet enough too!
If you are not sure what pumpkin spice actually is, well first of all there is no actual pumpkin in it. It is a combination of spices used for making various autumn type desserts which may or may not include the pumpkin. These spices typically include cinnamon, ginger, allspice, cloves and nutmeg, but I also added a bit of turmeric for colour (the turmeric doesn’t actually affect the flavour). The icing is also quite low in sugar and uses cream cheese with only a bit of butter in it. So it is low in fat as compared to most icing sugar recipes.
Happy @macmillancoffee weekend!
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 and 1/2 teaspoons lemon extract, zest of 1 lemon
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.
To make the icing combine the icing ingredients and stir together thoroughly until the mixture is smooth.