Soft & Spiced Mini Pumpkin Cupcakes
Recipe by:Soft, tender, and full of warm pumpkin spice flavor, these Mini Pumpkin Cupcakes are built to stay moist and hold their shape in mini form. They bake up bakery-perfect every time and can be made ahead for effortless fall gatherings.
Ingredients
Pumpkin Muffins
- 2 cups (260 grams) all purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 2 eggs
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) brown sugar
- ½ cup (120 ml) oil
- ⅓ cup (80 ml) milk
- ½ teaspoon vanilla extract
- 1 cup (116 grams) pumpkin
Cream Cheese Frosting
- 8 oz (227 grams) cream cheese
- ½ cup (113 grams) butter
- 3 cups (360 grams) powdered sugar
- 1 teaspoon (5 ml) vanilla extract
Instructions
- Preheat the oven to 350°F (180°C). Line your mini muffin pans with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, ginger, and clove until the spices are evenly distributed.2 cups all purpose flour, ¾ teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon salt, ½ teaspoon ground nutmeg, ¼ teaspoon ground ginger, ⅛ teaspoon ground cloves
- In a large bowl, whisk the eggs for about 2 minutes, until they are pale and thickened. Add the granulated sugar and brown sugar and whisk until smooth.2 eggs, 1 cup granulated sugar, ½ cup brown sugar
- Pour in the oil, milk, and pumpkin puree. Stir until the mixture is fully combined and no streaks remain. Scrape the bottom and sides of the bowl.½ cup oil, ⅓ cup milk, 1 cup pumpkin, ½ teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and gently fold them together with a spatula. Stir just until the flour disappears into the batter. Overmixing at this stage can make the cupcakes dense.
- Divide the batter evenly among the prepared muffin cups, filling each liner about three-quarters full.
- Bake the cupcakes for 12 to 15 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
- Remove the pans from the oven and allow the cupcakes to cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely before frosting.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and fluffy.8 oz cream cheese, ½ cup butter
- Gradually add the powdered sugar, mixing on low speed at first to avoid a sugar cloud, then increase to medium speed until the frosting is light and creamy. Stir in the vanilla extract.3 cups powdered sugar, 1 teaspoon vanilla extract
- Transfer the frosting to a piping bag fitted with a small round or star tip. Pipe a swirl of frosting onto each cooled cupcake.
- Store the cupcakes in the refrigerator until ready to serve. Sprinkle with ground cinnamon or pumpkin spice before serving, if desired.
Notes
Yield: 60 mini cupcakes
Storage: Store frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for about 15 minutes before serving so the frosting softens slightly.
Freezer: For best results, freeze the cupcakes without frosting. Place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before frosting and serving.
Full-Size Cupcakes: This recipe makes about 18-20 standard cupcakes. Line standard muffin tins with paper liners, fill each about two-thirds full, and bake at 350°F (180°C) for 18–22 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out clean.
Nutrition
Calories: 319kcal | Carbohydrates: 45g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 77mg | Fiber: 1g | Sugar: 34g | Vitamin A: 2231IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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