These delicious pumpkin spice cupcakes come with an easy cream cheese lemon frosting and take just minutes to put together. Not overly sweet, these cupcakes make a fantastic light treat, perfect for the holiday season.
Why are these pumpkin spice cupcakes healthy
These simple pumpkin spice cupcakes are healthier than typical cupcakes because they contain less sugar as well as fat (this includes the cream cheese frosting).
The first time I made these cupcakes I was a bit unsure whether using less sugar would affect their texture or flavour. Having made them 5 times now I am relieved to say they turned out light and fluffy every time, just as they should be! And sweet enough too!
What is pumpkin spice
If you are not sure what pumpkin spice actually is, well first of all there is no pumpkin in it! It is a combination of spices used for making various autumnal desserts which may or may not also contain pumpkin. These spices typically include cinnamon, ginger, allspice, cloves and nutmeg.
For this cupcake recipe I made my own pumpkin spice mixture but if you prefer to use readymade pumpkin spice that's absolutely fine. Simply omit the spices in the recipe and use 2 teaspoons of pumpkin spice.
Pumpkin spice cupcakes ingredients and substitutions
The cupcakes
- All-purpose/plain flour.
- Baking powder.
- Spices: use either individual spices as per Instructions or pumpkin spice.
- Eggs: ensure they are at room temperature.
- Butter: softened.
- Sugar: regular sugar is fine but you can use caster sugar instead if you like.
- Vanilla extract: complements the spices.
- Milk: ensures the cupcakes have the right consistency.
The frosting
- Cream cheese: use a full fat or reduced fat variety.
- Butter: adds firmness and helps make the frosting creamier.
- Powdered/icing sugar: I used a moderate amount, but you can adjust it to suit your taste.
- Lemon zest: you could replace it with lime or orange zest if preferred.
Step-by-step recipe instructions
1. Preheat the oven to 350 F/ 180 C (170 C fan)/ gas mark 4. Line a cupcake pan with 12 paper cases and set aside.
Place all the cupcake ingredients (including the spices) in a large bowl.
2. Beat on low speed until all the ingredients have been incorporated and the mixture is creamy. Do not overmix.
3. Spoon the mixture into your paper cases and bake in the centre of the oven for 20 minutes.
4. Remove from the oven and set aside to cool for 10 minutes then place the cupcakes on a rack to cool completely.
5. To make the frosting beat all the ingredients until fluffy, for a minute or so. Cool your pumpkin spice cupcakes completely before decorating.
Serving suggestions
I love these easy pumpkin spice cupcakes with the cream cheese lemon frosting, but you can drizzle them lightly with melted dark chocolate or orange/lemon glaze instead if you want to keep calories down. You could also omit the lemon zest in the frosting and stir in dark chocolate flakes instead or scatter these over the frosting.
Top tips
- Ensure your oven temperature is not too high. If you are using a regular oven bake these cupcakes in the centre at 180 C/ gas mark 4. For fan assisted ovens the temperature should be a little lower - 170 C/ gas mark 3. The right temperature will produce perfect, evenly risen cupcakes without high peaks.
- Use readymade pumpkin spice (2 tsp) instead of individual spices if preferred.
- Ensure your butter is quite soft (for both the cupcakes and the frosting) so it's easy to mix in with the other ingredients.
- Do NOT overmix the batter.
- Store the cupcakes, once completely cooled, in an airtight container for up to 3 days.
- Keep the frosting covered, refrigerated and decorate the cupcakes just before serving.
- Freeze your pumpkin spice cupcakes (without the frosting) for up to 3 months.
You might also like
- Pumpkin Cake with Cream Cheese Frosting (Low Sugar)
- Healthy Fresh Pumpkin Cake
- Healthy Soft Pumpkin Cookies with Pecans
- Pumpkin Chocolate Muffins with Buttermilk
- Healthy Easy Baked Apples with Pecans
Why not check out ALL my healthier dessert ideas!
Keep in touch!
If you make this pumpkin spice cupcakes recipe with cream cheese frosting I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Healthy Pumpkin Spice Cupcakes
Equipment
- 12-hole cupcake pan
- Electric mixer
Ingredients
For the cupcakes:
- 150 g (5.29 oz) butter softened
- 120 g (4.23 oz) sugar
- 170 g (6 oz) all-purpose/plain flour
- 2 tsp baking powder
- 3 large eggs room temperature
- 4 tbsp milk room temperature
- 1 tsp vanilla extract
- ⅙ tsp fine sea salt
Pumpkin spice:
- 1⅕ tsp cinnamon
- ⅔ tsp ground ginger
- ¼ tsp nutmeg, allspice and ground cloves each
For the frosting:
- 300 g (10.58 oz) cream cheese
- 2 tbsp butter softened
- 60 g (2.12 oz) icing/powdered sugar approx. 6 tablespoons
- Zest of 1½ lemon
Instructions
- Preheat the oven to 350 F/ 180 C/ gas mark 4 (or 170 C/gas 3 fan). Line a muffin pan with 12 paper cupcake cases.
- Place all the cupcake ingredients in a large bowl and using an electric mixer beat on low until all the ingredients have been incorporated and the mixture is smooth. Spoon the batter into the cupcake cases and bake for 20 minutes.
- Remove from the oven, set aside for 10 minutes, then place on a cooling rack.
- To make the frosting combine the ingredients and beat for a couple of minutes until the mixture is smooth and fluffy. Cover and refrigerate (overnight) until you are ready to decorate the cupcakes.
Notes
- Ensure your oven temperature is not too high. If you are using a regular oven bake these cupcakes in the centre at 350 F/180 C/ gas mark 4. For fan assisted ovens the temperature should be a little lower - 170 C/ gas mark 3. The right temperature will produce perfect, evenly risen cupcakes without high peaks.
- I recommend weighing the ingredients rather than using measuring cups.
- Use readymade pumpkin spice (2 tsp) instead of individual spices in the recipe if you prefer.
- Ensure your butter is quite soft (for both the cupcakes and the frosting) so it's easy to mix in with the other ingredients.
- Do NOT overmix the batter.
- Store the cupcakes, once completely cooled, in an airtight container for up to 3 days.
- Keep the frosting covered, refrigerated and decorate the cupcakes just before serving.
- Any leftover frosted cupcakes should be refrigerated.
- Freeze the cupcakes (without the frosting) for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Eb Gargano
Ooh these sound gorgeous! And I love that they are lower in sugar than some cupcakes. I often find these days that cake is just too sweet - I've been working quite hard at reducing sugar in my diet and I think it has affected my tastebuds quite a bit! Thanks for linking up to #CookBlogShare 🙂 Eb x
monidab@gmail.com
Thanks Eb! I am exactly the same when it comes to sugar, I love sweet things as long as they are not too sweet. I couldn't imagine coffee without sugar only a couple of years ago, now I drink it without sugar or milk! And I love it:)
JBEES
YUMMY !
monidab@gmail.com
Thanks!