A Super Easy Cupcake Recipe
Our Low Fat Spice Cupcake Recipe is a BIG Hit!
This isn't just another easy cupcake recipe for you to add to your recipe files...It's a SUPER EASY spice cupcake recipe. And low fat to boot!
This is a great recipe to make in the fall, but don't feel limited to Thanksgiving and Halloween alone.
Try this low fat spice cupcake recipe today! Prep time is only 25 minutes (plus some time for cooling and frosting) and you should get about 24 cupcakes at final count!
Our thanks go out to Aubrey of EatRepeat for permission to use her photo of this scrumptious looking cupcake!
You can view more of her food photos by clicking here.
If you've got an easy cupcake recipe to share then please send it in and become part of our baking community! We'd love to hear from you!
An Easy Cupcake Recipe
- 2 1/2 cups cake flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1 1/2 cups packed light brown sugar
- 1/3 cup light corn-oil spread
- 1 can (15 ounces) pure pumpkin (not pumpkin-pie mix)
- 2/3 cup frozen no-cholesterol egg substitute, thawed
- 1/2 cup low-fat milk (1%)
- 1 teaspoon vanilla extact
Preheat oven to 350°F and line two cupcake tins with paper liners .
Combine the flour, baking soda, cinnamon, ginger, baking powder, salt and allspice.
In a separate bowl, cream the sugar and corn-oil spread until smooth.
Beat in the pumpkin, egg substitue, milk and vanilla. Gradually add the flour mixture and beat until just blended.
Spoon the batter into the liners until they are 2/3 full. Do not overfill. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean.
Cool the cupcakes for 15 minutes in the tins then remove them and place on wire racks to cool completely.
Frost with our Seven Minute Maple Frosting
Good Housekeeping Magazine May 2003
Thanks for visiting our Spice Cupcake Recipe page and just remember:
It's a Piece of Cake!