Mini Pumpkin Cupcakes With Cream Cheese Frosting
From doorstep decorations to luscious lattés, pumpkin is just about everywhere this time of year.
And today, you can find it in my newly discovered fall-favorite recipe!
Courtney here, and today I’m making mini pumpkin cupcakes with cinnamon cream cheese frosting. Despite being a third of the size of a regular cupcake, these bite-size confections are not lacking in flavor.
This past weekend, I needed to make something last minute for a Halloween party, and while I was tempted to go full out and make my ombré bat cookies, I just didn’t have the time (or energy honestly) to do it. I found 24 pumpkin cupcake liners in my baking cupboard from years ago (I can’t find them online, but found these cute orange foil ones on Etsy) and figured I would make something pumpkin flavored in the spirit of the season. I browsed Pinterest for a couple different recipes and found a recipe by Peas and Crayons that I adapted slightly to make these pumpkin minis.
If you need to make a lot of delicious treats in a short amount of time, these are the perfect solution. They’re ideal for any fall party and take less than an hour to whip up!
Mini Pumpkin Cupcakes With Cream Cheese Frosting Recipe
Adapted from Peas and Crayons
Cupcake Ingredients:
3/4 cup all-purpose flour
1 + 1/4 tsp pumpkin pie spice blend
1/2 tsp baking soda
1/4 tsp salt
1 cup canned pumpkin puree (unsweetened)
3/4 cup cane or granulated sugar
1 large egg
2 TBSP vegetable oil
2 TBSP pulp-free orange juice
Optional: Sprinkles for garnish
Cinnamon Cream Cheese Frosting:
1/4 cup unsalted butter softened
4 oz cream cheese softened
1/2 tsp vanilla extract
1/8 tsp salt
2 cups powdered sugar
1/2 tsp ground cinnamon
Directions:
Line a mini muffin tin with paper liners and preheat the oven to 350°F.
Mix flour, pumpkin spice, baking soda, and salt in a medium bowl.
In a separate larger bowl, mix pumpkin puree, sugar, egg, oil, and orange juice and whisk until blended.
Add flour mixture to pumpkin mixture and whisk until combined.
Fill liners ¾ of the way full with batter using a heaping tablespoon.
Bake for 16-19 minutes (mine took about 16). You’ll know it’s done when a toothpick inserted in the center comes out clean!
Allow cupcakes to cool completely on a wire baking rack or table top.
To make the cream cheese frosting, combine softened butter and cream cheese in a mixing bowl. Beat with an electric mixer on medium speed until lumps are gone.
Add in vanilla and salt. Adjust speed to low and gradually add powdered sugar. Add cinnamon and beat on medium speed until frosting is smooth.
Add to a piping bag, and use Wilton tip 1M to frost cupcakes (once completely cooled).
Add sprinkles, cinnamon, or more pumpkin pie spice to the top and enjoy!
What are some of your favorite fall desserts to make? Drop them in the comments below!
