Best 3 Mini Pumpkin Cupcakes Recipes

Indulge in the delightful flavors of fall with these irresistible Mini Pumpkin Cupcakes, a culinary adventure that will tantalize your taste buds and warm your heart. These bite-sized treats, adorned with a creamy and decadent cream cheese frosting, are the perfect addition to any autumn gathering, Halloween party, or cozy night in. With their moist, tender crumb and the perfect balance of pumpkin spice, these cupcakes are sure to leave you craving more.

The journey begins with a simple yet flavorful batter, expertly crafted with pumpkin puree, warm spices, and a touch of sweetness. As you whisk together the ingredients, your kitchen will be filled with the enticing aromas of cinnamon, nutmeg, and ginger, creating an atmosphere of comfort and nostalgia. Once baked to golden perfection, the cupcakes are ready to be transformed into miniature works of art.

The velvety cream cheese frosting, a symphony of tangy and sweet flavors, is the crowning glory of these cupcakes. Made with a combination of cream cheese, butter, powdered sugar, and a hint of vanilla extract, it is the perfect complement to the pumpkin cupcakes. As you swirl or pipe the frosting onto each cupcake, you'll create a visually stunning presentation that will have everyone reaching for more.

These Mini Pumpkin Cupcakes are not just a culinary delight; they are also incredibly versatile. The recipe includes variations to cater to different dietary preferences and allergies. You can opt for a gluten-free version, ensuring that everyone can enjoy these fall treats. Additionally, there's a dairy-free cream cheese frosting option for those with lactose sensitivities or vegan preferences.

Whether you're a seasoned baker or just starting your culinary journey, these Mini Pumpkin Cupcakes are the perfect recipe to showcase your skills and impress your loved ones. So gather your ingredients, preheat your oven, and embark on a baking adventure that will create memories to last a lifetime.

Here are our top 3 tried and tested 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.

MINI HALLOWEEN PUMPKIN CUPCAKES

Mini Halloween Pumpkin Cupcakes image

Provided by Bon Appétit Test Kitchen

Categories Mixer Egg Dessert Bake Kid-Friendly Low Cal Halloween Cream Cheese Vanilla Chill Sour Cream Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 24

Number Of Ingredients 15

Ingredients

1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Special Equipment
Mini muffin pans 13/4x1-inch paper liners

Steps:

Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired. Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.

Tips:

Pumpkin Puree: For the best flavor, use fresh pumpkin puree. To make your own, simply roast a pumpkin, scoop out the flesh and puree it in a food processor or blender.

Muffin Tins: Use a mini muffin tin with 24 cups for this recipe. If you don't have a mini muffin tin, you can use a regular muffin tin and fill each cup about 2/3 full.

Mixing: Do not overmix the batter. Overmixing can make the cupcakes tough.

Baking: Bake the cupcakes until a toothpick inserted into the center comes out clean. Depending on your oven, this may take 15-20 minutes.

Frosting: Feel free to get creative with the frosting. You can use a simple cream cheese frosting, a whipped cream frosting, or even a chocolate ganache.

Conclusion:

These mini pumpkin cupcakes are the perfect fall treat. They're moist, flavorful, and easy to make. With just a few simple ingredients, you can have a delicious batch of cupcakes that will be enjoyed by all. So next time you're in the mood for something sweet, give this recipe a try. You won't be disappointed!