Mini spiced cupcakes with cream cheese frosting

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
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Ingredients

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Imperial

Mini spiced cupcakes

Cream cheese frosting

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

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
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
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
  • 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
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
First published in 2015
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It is always a pleasing moment when a talented apprentice steps out and succeeds on their own terms. After working as head chef at Marcus Wareing at The Berkeley for five years, Alyn Williams has done exactly that; taking over the Westbury in the autumn of 2011 and quickly winning a Michelin star, which he maintained until he parted ways with the restaurant in 2019.

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