Fruity Cupcakes
These cream-topped Fruity Cupcakes are bursting with colour and juicy-sweet flavours. Better yet, they’re low in calories and delightfully simple to make! We’ve decorated them with an eye-catching combination of fresh berries and kiwi fruit making them perfect for summer parties or pairing with a cuppa.
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NutritionPer Serving
- Calories118
- Carbs17g
- Protein3.4g
- Fat5.5g
- Saturates1.9g
- Sugars6.6g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Forget about high-calorie buttercream! Our lower-calorie Fruity Cupcakes keep things nice and light by being topped with a smooth blend of reduced-fat cream cheese and icing sugar, with an assortment of fresh berries and kiwi fruit.
You’re left with an eye-catching, creamy sweet treat that’s surprisingly slimming friendly at just 118 calories per cupcake. You’ll want to use a half and half mixture of sugar and granulated sweetener (with the same weight and texture as sugar) to make your cupcakes taste scrumptious.
Bake them in the oven until the sponge is risen, golden and ready to be piped with a swirl of silky homemade ‘buttercream’. Bear in mind you can stash the cakes in the fridge or freezer without toppings, ready to decorate and enjoy at a moment’s notice.
They’re absolutely perfect for a summer party or a spread of sweet treats for afternoon tea.
What diets are these Fruity Cupcakes suitable for?
These Fruity Cupcakes are suitable for vegetarian diets.
They can be made dairy-free with a dairy-free alternative to reduced-fat cream cheese.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Fruity Cupcakes?
We’ve kept the ingredients list for this recipe really simple, so you shouldn’t need to pick up anything fancy.
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A bun tin with 12 holes is ideal for dividing this recipe out evenly.
Use a piping bag fitted with a star nozzle to swirl cream on top.
How many calories are in these Fruity Cupcakes?
There are 118 calories per portion in this Fruity Cupcakes recipe, which means it falls into our
Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
Step 2
Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs and vanilla extract in a large mixing bowl.
Step 3
Beat for 1-2 minutes with an electric whisk, until the whisk leaves a ribbon trail in the mixture. You can use a wooden spoon, but it will take more effort.
Step 4
Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. A knife inserted into the cakes should come out clean when they are cooked.
Step 5
Place the cakes on a cooling rack and leave to cool completely.
Step 6
While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely until smooth.
Step 7
Place the topping in a piping bag fitted with a small star nozzle. Pipe a small swirl of the topping in the middle of each cooled cupcake. Decorate each with a strawberry half, a blackberry, a blueberry, a raspberry and a quarter of a kiwi slice, placing on the topping. Serve.
What could I serve with these Fruity Cupcakes?
These Fruity Cupcakes are absolutely delicious on their own with a cuppa. You can always serve them alongside a selection of other slimming-friendly sweet treats, for an afternoon tea spread to impress friends and family.
How do you know when Fruity Cupcakes are cooked?
You should cook these Fruity Cupcakes until the sponge is risen and slightly golden. This will take around 20 minutes in an oven at 160°C.
You can test their readiness by inserting a knife into one of the cakes – it should come out clean when they’re cooked.
The advice here in the UK is to cook food until it has reached 70°C and remained at that temperature for 2 minutes.
How long can you keep Fruity Cupcakes in the fridge?
Before they’re decorated, you can keep these Fruity Cupcakes refrigerated in an airtight container for up to 3 days.
Can I freeze Fruity Cupcakes?
Yes, you can freeze these fruity cupcakes without their toppings! You’ll also need to do the following:
- Freeze them as soon as they are cold enough.
- Use a container that is suitable for freezing.
Don’t forget to add a label telling you the name of the recipe and the date you’re freezing it.
When you’re ready for a sweet treat, defrost the cupcakes thoroughly before you decorate each one with the homemade cream cheese mixture and fruit.
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Fruity Cupcakes
These colourful Fruity Cupcakes are topped with slimming-friendly buttercream, juicy-sweet berries and kiwi fruit for only 118 calories each!
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Prep Time
20 MINS
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Cook Time
20 MINS
- KCals 118
- Carbs 17G
Instructions
- Preheat the oven to 160°C. Place the paper cake cases in a 12-hole bun tin.
- Place the self-raising flour, reduced-fat spread, sweetener, sugar, baking powder, eggs and vanilla extract in a large mixing bowl.
- Beat for 1-2 minutes with an electric whisk, until the whisk leaves a ribbon trail in the mixture. You can use a wooden spoon, but it will take more effort.
- Spoon the mixture into the cake cases and place in the preheated oven for about 20 minutes, or until risen slightly and golden. A knife inserted into the cakes should come out clean when they are cooked.
- Place the cakes on a cooling rack and leave to cool completely.
- While the cakes are cooling, make the topping. Place the cream cheese and icing sugar in a small bowl and stir to mix completely until smooth.
- Place the topping in a piping bag fitted with a small star nozzle. Pipe a small swirl of the topping in the middle of each cooled cupcake. Decorate each with a strawberry half, a blackberry, a blueberry, a raspberry and a quarter of a kiwi slice, placing on the topping. Serve.
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Recipe notes
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