Small Batch Pumpkin Cupcakes
User Reviews
5
Small Batch Pumpkin Cupcakes
Description
This recipe creates a small batch of pumpkin cupcakes using all-purpose flour blended with pumpkin pie spice, baking soda, and salt. Pumpkin puree, sugar, an egg, avocado or vegetable oil, and orange juice are combined gently to maintain a moist and tender crumb. The batter is portioned into six muffin cups and baked at 350°F until a toothpick inserted in the center comes out clean.
The cupcakes have a moist texture thanks to the pumpkin and oil, while the pumpkin pie spice adds subtle warmth and depth. The orange juice brightens the flavor without overwhelming the pumpkin and spices. Cooling the cupcakes completely before frosting ensures the cream cheese frosting, which combines softened butter, cream cheese, vanilla extract, salt, and powdered sugar, holds its texture and flavor on top.
The small batch size fits well for households wanting fewer cupcakes without compromising taste or texture, and the frosting adds a rich, tangy balance to the spiced pumpkin base. The estimated nutrition facts can be adjusted as needed.
Ingredients
- ¾ cup all-purpose flour (90 grams)
- 1 + ¼ tsp pumpkin pie spice
- 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)
Cream Cheese Frosting
- ¼ cup butter softened (56.5 grams, unsalted
- 4 oz cream cheese softened
- ½ tsp vanilla extract pure
- ⅛ tsp salt
- 2 cups powdered sugar (250 grams)
Instructions
- Preheat oven to 350°F. Line a 6-cup muffin tin with 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. Since we're adding a full cup of pumpkin here (hello flavor and moistness!) cups will be a little over 3/4 full but not filled past the muffin liner.
- Bake in preheated oven for 25-30 minutes, checking for doneness with a toothpick inserted to the center of the cupcake. Mine were perfect at 27 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 cream cheese butterream frosting, 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. After the powdered sugar is incorporated, beat at medium speed for a few more seconds, then add to a piping bag to frost cooled cupcakes.
- After frosting, feel free to sprinkle cupcakes with a teeny bit of cinnamon or pumpkin pie spice as a tasty garnish.
Notes
- Nutrition facts are estimates and may vary; adjust ingredients as needed to suit dietary preferences.
- Use pumpkin puree unsweetened for best control over sweetness.
- Ensure cupcakes are fully cooled before frosting for best frosting consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cupcakes
Amount Per Serving
Calories 512 kcal
% Daily Value*
| Calories | 512kcal | 26% |
| Carbohydrates | 82g | 27% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 68mg | 23% |
| Sodium | 326mg | 14% |
| Potassium | 148mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 67g | 134% |
| Vitamin A | 6896IU | 138% |
| Vitamin C | 5mg | 6% |
| Calcium | 41mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
