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Mini spiced cupcakes with cream cheese frosting
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Cupcakes are loved by kids and adults alike, and Alyn Williams' recipe has a delicious mix of spices that will appeal to everyone. With mixed spice, cinnamon, nutmeg, five-spice and citrus zest, these little cakes really do pack a punch! The creamy frosting is the perfect accompaniment and they can be decorated as simply or extravagantly as desired.
First published in 2015
Ingredients
Metric
Imperial
Mini spiced cupcakes
- 95g of self-raising flour
- 30g of plain flour
- 4 tsp mixed spice
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp five-spice powder
- 125g of unsalted butter
- 125g of caster sugar
- 1 vanilla pod, seeds only
- 1/2 orange, zested
- 1 lime, zested
- 2 eggs
- 90ml of milk
Cream cheese frosting
- 50g of unsalted butter, softened
- 200g of icing sugar, sifted
- 175g of low fat cream cheese
SAVE RECIPE
Equipment
- Electric hand whisk
- Piping bag and nozzle
- Mini cupcake wrappers
- 24 mould mini muffin tin
Method
1
Sift the flours and spices together through a fine sieve into a large mixing bowl
- 95g of self-raising flour
- 30g of plain flour
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp five-spice powder
- 4 tsp mixed spice
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
- 125g of unsalted butter
- 125g of caster sugar
- 1 vanilla pod, seeds only
- 1/2 orange, zested
- 1 lime, zested
3
Lightly whisk the eggs and gradually mix into the butter until fully incorporated
- 2 eggs
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
- 90ml of milk
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
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
- 175g of low fat cream cheese
- 50g of unsalted butter
- 200g of icing sugar
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
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