Mini Pumpkin Cupcakes
Soft, pillowy Mini Pumpkin Cupcakes topped with the BEST cinnamon cream cheese frosting! A delicious fall treat that's perfect for feeding a crowd!
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Servings: 48
Calories: 122kcal
Ingredients
Cupcakes
- 1/2 cup butter softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/2 cups canned pumpkin
- 1 egg
- 1 tsp vanilla
- 2 1/4 cups all-purpose flour
- 1 1/4 teaspoon ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground nutmeg
Cinnamon Cream Cheese Frosting
- 1/2 cup butter at room temperature
- 6 ounces cream cheese at room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
Instructions
- Preheat oven to 350°F.
- Beat butter and sugars in large bowl until creamy.
- Beat in pumpkin, egg and vanilla until light and fluffy.
- Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended.
- Lightly grease mini muffin tins and fill 3/4 full.
- Bake 17-20 minutes or until set.
- Cool 5 minutes in muffin tins and remove to wire racks. Cool completely.
- In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute.
- Add the powdered sugar, mixing until smooth, about 1 minute, then add the cinnamon and ginger and beat on medium speed for 1-2 minutes to lighten the frosting further.
Notes
Recipe Variations
- Make regular sized cupcakes instead of mini (increase baking time accordingly)
- Substitute pumpkin pie spice for the cinnamon
- Add additional cinnamon for more intense flavor
- Sprinkle with powdered sugar instead of frosting
- Use vanilla buttercream in place of cream cheese frosting
- Top with a streusel topping before baking
Nutrition
Serving: 1g | Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 92mg | Sugar: 13g