Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
User Reviews
5
Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Description
This recipe blends all-purpose flour, pumpkin pie spice, baking soda, and salt with pumpkin puree, sugar, egg, avocado oil, and orange juice to form a spiced batter. The batter is portioned into 24 mini muffin cups lined with parchment liners and baked around 17-18 minutes until a toothpick inserted comes out clean. Cooling fully before frosting is important to prevent melting.
The cinnamon cream cheese frosting combines softened butter and cream cheese beaten until smooth, infused with vanilla extract, salt, powdered sugar, and ground cinnamon to add spice and sweetness. This frosting is spread on the cooled cupcakes for a rich, tangy complement. The cupcakes feature warm spices, moist crumb from pumpkin, and a balanced sweetness.
These mini cupcakes are suitable for gatherings, seasonal celebrations, or whenever a smaller portion of pumpkin-flavored treat is desired. Optional sprinkles add visual charm without altering flavor. The recipe is designed for manageable bites with consistent texture and seasoning warmth throughout.
Nutrition information is estimated; ingredients and amounts can be adjusted to taste or dietary needs.
Ingredients
- ¾ cup all-purpose flour 90 grams
- 1 + ¼ tsp pumpkin pie spice blend
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup pumpkin puree unsweetened, canned
- ¾ cup granulated sugar 150 grams
- 1 egg large
- 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 butter 56.5 grams, unsalted, softened
- 4 oz cream cheese softened
- ½ tsp vanilla extract pure
- 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
- Ensure cupcakes are completely cooled before applying frosting to prevent melting.
- Mini cupcake pans with parchment liners help maintain portion size and ease removal.
- Check doneness with a toothpick inserted into cupcake center, aiming for clean removal.
- Adjust pumpkin pie spice level and cinnamon in frosting according to preference.
- Optional sprinkles can be added for a decorative touch without affecting flavor.
- Nutritional values are estimates and may vary based on ingredients and quantities used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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