Pumpkin Spice Cupcakes
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Prep Time
10 MINS
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Cook Time
20 MINS
- KCals 147
- Carbs 19G
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
For the frosting:
- 30 g icing sugar
- 30 g reduced-fat cream cheese
Instructions
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Preheat the oven to 170ºC, and place paper cases into a cupcake tray.
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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.
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Add the eggs and vanilla, then whisk again until combined.
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Add the flour, cinnamon, allspice, and ginger, then whisk again for 1-2 minutes — until thick and creamy.
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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.
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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.
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Spread the frosting over the top of each cupcake, then serve.