Mini Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
Get festive with these mini pumpkin cupcakes topped with a cinnamon-kissed cream cheese frosting.
Servings 24 mini cupcakes
Calories 130kcal
Ingredients
- ¾ cup all-purpose flour 90 grams
- 1 + ¼ tsp pumpkin pie spice blend
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened canned pumpkin puree
- ¾ cup granulated sugar 150 grams
- 1 large egg
- 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 unsalted butter softened 56.5 grams
- 4 oz cream cheese softened
- ½ tsp pure vanilla extract
- ⅛ tsp salt
- 2 cups powdered sugar 250 grams
- 1/2-1 tsp ground cinnamon or extra if desired
Instructions
- 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
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 17mg | Sodium: 78mg | Potassium: 37mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1724IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg
