Best 2 Mini Halloween Pumpkin Cupcakes Recipes

Searching for a frightfully delicious treat to celebrate Halloween? Look no further than these Mini Halloween Pumpkin Cupcakes! These adorable cupcakes are the perfect way to get into the Halloween spirit, and they're so easy to make, even novice bakers can whip them up in no time. With their moist pumpkin cake batter, creamy cream cheese frosting, and festive Halloween decorations, these cupcakes are sure to be a hit at any Halloween party or gathering.

This article provides two different recipes for Mini Halloween Pumpkin Cupcakes: a classic pumpkin cupcake recipe and a gluten-free pumpkin cupcake recipe. Both recipes are easy to follow, with step-by-step instructions and helpful tips to ensure your cupcakes turn out perfectly. You'll also find a variety of decoration ideas for your cupcakes, from traditional jack-o'-lanterns to cute ghosts and witches.

Whether you're a seasoned baker or just starting out, these Mini Halloween Pumpkin Cupcakes are sure to be a hit. So gather your ingredients, preheat your oven, and let's get baking!

Let's cook with our recipes!

MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING

Mini Pumpkin Cupcakes with Chocolate Frosting image

Provided by Giada De Laurentiis

Time 1h

Yield 36 mini cupcakes or 12 regular-sized cupcakes

Number Of Ingredients 12

Ingredients

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
1/2 cup whole milk, at room temperature
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice
1 cup powdered sugar
1/2 cup cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/4 cup sour cream
To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies.

Steps:

Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.

MINI PUMPKIN CUPCAKES

Mini Pumpkin Cupcakes image

These delicious little morsels were featured as part of an "Open House Buffet for 12" that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!

Provided by Leslie in Texas

Categories Dessert

Time 35m

Yield 48 mini cupcakes

Number Of Ingredients 11

Ingredients

1 cup canned solid-pack pumpkin
1/4 cup unsalted butter, melted (1/2 stick)
1/3 cup orange juice
2 eggs, room temperature
1 2/3 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon grated nutmeg
1/2 teaspoon cinnamon
powdered sugar

Steps:

Preheat oven to 375 degrees.
Line 48 miniature muffin cups with paper liners.
Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
Spoon 1 tablespoon batter into each paper liner.
Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
Cool completely in pans.
Sprinkle with powdered sugar and serve.

Tips:

Use a cupcake mix to save time and ensure consistent results.
Add pumpkin puree and spices to the batter for a festive fall flavor.
Fill the cupcake liners only 2/3 full to prevent overflowing.
Bake the cupcakes until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely before frosting them.
Use a piping bag or a spoon to create a smooth, even layer of frosting on each cupcake.
Decorate the cupcakes with Halloween-themed sprinkles, candy, or edible images.
Serve the cupcakes immediately or store them in an airtight container at room temperature for up to 2 days.

Conclusion:

These mini Halloween pumpkin cupcakes are a fun and easy treat that is perfect for Halloween parties or gatherings. They are sure to be a hit with kids and adults alike. With their moist and flavorful pumpkin cake and smooth, creamy frosting, these cupcakes are a delicious and festive way to celebrate the Halloween season.