MINI PUMPKIN CUPCAKES
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
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.
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Bijay Kamati
[email protected]These cupcakes were too sweet for my taste.
Huzaifa Zafi
[email protected]Meh.
Amir kalancy
[email protected]Not bad for a first attempt!
Masim Mohammed
[email protected]These cupcakes were a hit at my Halloween party! They were festive and delicious. The kids loved them!
robbiani 007
[email protected]I'm not a baker, but these cupcakes were easy to make and they turned out delicious! I used a store-bought pumpkin puree and they still came out great. The cream cheese frosting was the perfect finishing touch.
Nady Ali
[email protected]These cupcakes were easy to make and they turned out great! The pumpkin flavor was subtle and not overpowering. The cream cheese frosting was the perfect finishing touch.
Rihan Karim
[email protected]I followed the recipe exactly and my cupcakes turned out perfect! They were moist and fluffy, with a delicious pumpkin flavor. The cream cheese frosting was light and airy. I will definitely be making these again.
Anisha Shrestha
[email protected]These cupcakes were a disappointment. They were dry and bland. The cream cheese frosting was too sweet and overpowering. I would not recommend this recipe.
Tammy Springfield
[email protected]I love these cupcakes! They're so moist and flavorful. The cream cheese frosting is the perfect complement to the pumpkin cake. I've made them several times and they're always a hit.
Amatus S Bagrmwin
[email protected]These cupcakes were easy to make and turned out great! I used a gluten-free flour blend and they still came out light and fluffy. The cream cheese frosting was the perfect finishing touch.
Becky Uyi
[email protected]I'm not a huge fan of pumpkin, but I thought I'd give these cupcakes a try. I'm so glad I did! They were delicious! The pumpkin flavor was subtle and not overpowering. I will definitely be making these again.
Louis Acevedo
[email protected]I made these cupcakes for a Halloween party and they were a huge success! They were so easy to make and they looked so festive. The kids loved them!
Vals Gal
[email protected]These mini pumpkin cupcakes were a hit! They were moist and flavorful, with the perfect amount of sweetness. I loved the cream cheese frosting, which was light and fluffy. I will definitely be making these again!