Mini Pumpkin Cupcakes
This easy mini pumpkin cupcakes recipe can be whipped up in no time! It comes with 2 options for frosting: Nutella or cream cheese.
Ingredients
Mini Pumpkin Cupcakes
- 3/4 cups flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 1/2 cup canned pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup butter softened
- 1 egg
- 1 tsp vanilla
= The below quantities are for 1 full batch of mini cupcakes each. If you want BOTH frosting flavors, make half of each frosting recipe or double the cupcake batter
Nutella Frosting
- 1/4 cup butter softened
- 1/2 cup Nutella
- 1 1/2 cups powdered sugar
- 1-2 Tbsp heavy cream or milk adjust for texture
- 1 pinch salt optional, to offset the sweetnesss
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-3 tsp heavy cream or milk optional, for texture
Instructions
Mini Pumpkin Cupcakes
- Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners. This recipe makes about 24 mini cupcakes.
- In a medium-sized bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
- In a separate bowl, beat together the butter, pumpkin, sugar and brown sugar until smooth.
- Then, add in the egg and vanilla, beating again until everything is smooth.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Once your batter is ready, scoop it into the lined mini cupcake tins, filling each about 2/3 full. You’ll need about 1 tablespoon of batter per mini cupcake.
- Pop your cupcakes into the oven and bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan completely before frosting.
Nutella Frosting
- Beat the softened butter until creamy, then add in the Nutella and powdered sugar. Mix until smooth and fluffy, adding a little milk to reach your desired consistency.
- You can also add in a pinch of salt to offset the sweetness if you want to.
- Add frosting to a piping bag with a tip (I like the Wilton 1M tip) and pipe swirls onto your cooled mini cupcakes.
Cream Cheese Frosting
- Beat the butter and cream cheese together until smooth.
- Add in the powdered sugar and vanilla extract, and beat until light and fluffy.
- You can add a bit of milk or heavy cream to adjust for texture if you need to, but be careful and add it slowly with just a teensy bit at a time.
- Add your frosting to a piping bag with a tip (I liked the Wilton 1M tip) and pipe swirls onto your cooled mini cupcakes