These spiced cupcakes from Alyn Williams are wonderfully presentable and will appeal to kids and adults. The cream cheese frosting adds a lovely finish to this spiced cupcakes recipe

Method
1.
Sift the flours and spices together through a fine sieve into a large mixing bowl
2.
Beat the butter and sugar with an electric whisk or wooden spoon until light and fluffy. Add the vanilla, orange zest and lime zest
Room for a little one
Give the wooden spoon or whisk to your little helpers and get them to beat the butter and sugar together – a useful skill for future recipes too!
3.
Lightly whisk the eggs and gradually mix into the butter until fully incorporated
4.
Using a spatula, fold in the flour and spices until fully incorporated. A little at a time, beat in the milk. Do not overwork the mix or the cakes will be stodgy
5.
Line the holes of a 24 mould mini muffin tin with cupcake wrappers. Using a piping bag and plain nozzle, pipe the mix into the cupcake wrappers to 2/3 of the way up
Room for a little one
This is a great way for kids to familiarise themselves with piping bags – all they need to do is squeeze the mix into the cupcake wrappers
6.
Store the tin in the fridge for 20 minutes before cooking
7.
Preheat the oven to 170˚C/gas mark 4
8.
Place on a baking tray in the middle of the oven and cook for approximately 20 minutes, or until risen and golden brown
9.
Remove from the oven and allow to cool on a wire rack
10.
For the frosting, use a wooden spoon or electric whisk to beat the butter and sugar until light and fluffy. Then, beat the cream cheese into the mix
11.
Transfer to a piping bag with a plain nozzle - or a star nozzle if you have one. Place in the fridge to firm up slightly for 15-20 minutes
12.
Decorate the cupcakes with the frosting and serve
VideoVideo: Ice a cupcake
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Ingredients

Mini spiced cupcakes

  • 125g of unsalted butter
  • 125g of caster sugar
  • 2 eggs
  • 95g of self-raising flour
  • 30g of plain flour
  • 90ml of milk
  • 1/2 orange, zested
  • 1 lime, zested
  • 1 vanilla pod, seeds only
  • 4 tsp of mixed spice
  • 3/4 tsp of ground cinnamon
  • 1/2 tsp of ground nutmeg
  • 1/2 tsp of five-spice powder

Cream cheese frosting

  • 50g of unsalted butter, softened
  • 175g of low fat cream cheese
  • 200g of icing sugar, sifted

Equipment

  1. Mini cupcake wrappers
  2. 24 mould mini muffin tin
  3. Piping bag and nozzle
  4. Electric hand whisk

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Nutrition (per Portion)

Calories

140
7%

Sugars

14g
16%

Fat

7g
10%

Saturates

4g
20%

Salt

110mg
2%
of an adult's guideline daily amount
These mini spiced cupcakes from Alyn Williams are warmly spiced to make a cute winter snack. Topped with a cream cheese frosting, these will go down well with kids and adults alike

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