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Small Batch Pumpkin Cupcakes
5 from 42 votes

Small Batch Pumpkin Cupcakes

Small Batch Pumpkin Cupcakes are moist, spiced cupcakes made with pumpkin puree, pumpkin pie spice, and a hint of orange juice for brightness. The batter is gently mixed and baked in a 6-cup muffin tin, yielding tender cupcakes with a balanced flavor of pumpkin and warm spices. Topped with a cream cheese frosting made from softened butter, cream cheese, vanilla, salt, and powdered sugar, these cupcakes offer a creamy, slightly tangy finish. This recipe yields a small batch suitable for limited servings.

Prep Time
18 mins
Cook Time
27 mins
Total Time
45 mins
Servings: 6 cupcakes
Calories: 512 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Line a 6-cup muffin tin with paper liners.
  2. Combine flour, pumpkin spice, baking soda, and salt in medium bowl. Mix and set aside.
  3. Combine pumpkin puree, sugar, egg, oil, and juice in a large mixing bowl. Whisk until just blended.
  4. Add flour mixture to pumpkin mixture and stir with a fork or whisk until just moistened.
  5. 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.
  6. 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.
  7. Carefully remove cupcakes from muffin tin and allow to cool completely on a wire baking rack.
  8. While they cool, make the frosting.
  9. 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.
  10. 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.
  11. 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

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%)

Nutrition Facts

Serving: 6 cupcakes

Amount Per Serving

Calories 512

% 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.