Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

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5 from 42 votes

Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting combine spiced pumpkin batter baked into small, tender cupcakes, topped with a smooth, cinnamon-flavored cream cheese frosting. The pumpkins’ natural moisture and pumpkin pie spices give warmth and autumnal flavor. The mini size offers portion control and the frosting adds a creamy, sweet contrast to the tender crumb. Optional sprinkles provide playful decoration for seasonal appeal.

Prep Time

20 mins

Cook Time

17 mins

Total Time

37 mins

Servings: 24 mini cupcakes

Calories: 130 kcal

Course: Dessert

Cuisine: American

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

Cup of Yum

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

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: 24 mini cupcakes

Amount Per Serving

Calories 130

% 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.