Mini Pumpkin Cupcakes
My friend hosted a costume Halloween Party and I couldn’t have been more excited! I love getting dressed up and it is so much fun to see how creative others can be with their costumes. I wanted to bring a little treat so I made Mini Pumpkin Cupcakes. Each one was like a bite of perfectly moist pumpkin bread! (Don’t forget to keep an eye on mini cupcakes while they are in the oven–even just one little minute too long and they can end up dry. They bake much faster than full-sized cupcakes.)
I decide to top them with chocolate frosting, but I think that many types of frosting would pair well:
- Cream Cheese Frosting
- Maple Cream Cheese Frosting
- White Chocolate Buttercream Frosting
- Honey Cream Cheese Frosting
My friend went above and beyond and served the cutest most creative cupcakes at her party. I just have to share photos with you:
Mini Pumpkin Cupcakes:
- 1 stick unsalted butter, at room temperature
- 1 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 large eggs, at room temperature
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon cloves
- 1/2 teaspoon salt
- 1/2 cup milk
- 1 1/4 cups pumpkin puree
- 1 teaspoon vanilla
Preheat the oven to 350 F.
Use a mixer to cream together butter and sugars in a large bowl until fluffy, about 5 minutes. Add the eggs one at a time, beating well after adding each.
In another bowl combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use a wooden spoon to combine.
Add the dry ingredients to the butter mixture alternating with the milk. Mix until combined. Stir in the pumpkin and vanilla and beat until smooth.
Line cupcake tin with papers and fill three quarters of the way to the top with batter. Bake 10-14 minutes. Cool in pan for 5 minutes then finish cooling on rack. When cupcakes are completely cool, top with your frosting of choice.