Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
User Reviews
5.0
42 reviews
Excellent
Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Get festive with these mini pumpkin cupcakes topped with a cinnamon-kissed cream cheese frosting.
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Ingredients
- ¾ cup all-purpose flour 90 grams
- 1 + ¼ tsp pumpkin pie spice blend
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened canned pumpkin purée
- ¾ cup granulated sugar 150 grams
- 1 large egg
- 2 TBSP avocado oil or vegetable oil
- 2 TBSP orange juice pulp-free
- 2-3 tsp Sprinkles (optional garnish)
CINNAMON CREAM CHEESE FROSTING
- ¼ cup unsalted butter softened 56.5 grams
- 4 oz cream cheese softened
- ½ tsp pure vanilla extract
- ⅛ tsp salt
- 2 cups powdered sugar 250 grams
- 1/2-1 tsp ground cinnamon or extra if desired
Instructions
- Preheat oven to 350°F. Line a 24-cup mini muffin tin with parchment paper liners.
- Combine flour, pumpkin spice, baking soda, and salt in medium bowl. Mix and set aside.
- Combine pumpkin puree, sugar, egg, oil, and juice in a large mixing bowl. Whisk until just blended.
- Add flour mixture to pumpkin mixture and stir with a fork or whisk until just moistened.
- Spoon batter into prepared muffin cups using a Tablespoon until 3/4 filled. Approx. 1 heaping TBSP per cupcake.
- Bake in preheated oven for 16-19 minutes, checking for doneness with a toothpick inserted to the center of the cupcake. Mine are usually perfect at 17-18 minutes (I'm at sea level) but oven times may vary.
- Carefully remove cupcakes from muffin tin and allow to cool completely on a wire baking rack.
- While they cool, make the frosting.
- To make the cinnamon cream cheese butterream, combine softened butter and cream cheese in a medium/large mixing bowl. Use an electric hand-mixer and beat until lusciously creamy and free of lumps.
- Beat in vanilla and salt until incorporated. Adjust mixer speed to low and, in batches, gradually add powdered sugar while mixing the frosting, followed by cinnamon. Start with 1/2 tsp and increase to taste. The taste-testing part is my favorite! After the powdered sugar and cinnamon is incorporated, beat at medium speed for a few more seconds to fluff, then add to a piping bag to frost cooled cupcakes.
- After frosting, feel free to sprinkle cupcakes with a teeny bit of extra ground cinnamon or even pumpkin pie spice or sprinkles as a tasty garnish.
Notes
- Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition Information
Show Details
Calories
130kcal
(7%)
Carbohydrates
21g
(7%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Cholesterol
17mg
(6%)
Sodium
78mg
(3%)
Potassium
37mg
(1%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
1724IU
(34%)
Vitamin C
1mg
(1%)
Calcium
10mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mini cupcakes
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 78mg | 3% |
| Potassium | 37mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1724IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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