Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe

Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe

How To Make Mini Pumpkin Cupcakes with Cream Cheese Frosting

Preparation: 30 minutes
Cooking: 12 minutes
Total: 42 minutes



  • 1cupall-purpose flour
  • 1tspbaking powder
  • ½tspbaking soda
  • ¼tspsalt
  • 1tspCinnamon
  • ¼tspnutmeg
  • ¼tspginger
  • ½cuplight-brown sugar,packed
  • cupgranulated sugar
  • cupbutter,melted and whisked to cool slightly
  • cupapplesauce,at room temperature
  • 1egg,large
  • 1egg yolk,large
  • 1tspvanilla extract
  • ¾cuppumpkin puree,+ 2 tbsp canned
  • tbspbuttermilk
  • 1Cream Cheese Frosting,recipe
  • 44pumpkin candies,optional

For Cream Cheese Frosting:

  • 4ozcream cheese,softenend
  • ¼cupbutter,softened
  • 2cupspowdered sugar
  • ½tspvanilla extract


  1. Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using and electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combine and smooth, about 1 minute.

  2. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combine. Fill paper lined mini muffin cups ⅔ full (about 1 slightly heaping tablespoon in each) and bake in preheated oven 12 – 14 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy. Store in an airtight container.

  3. Note: I would recommend serving these within an hour or two of topping them if you are adding the pumpkin candy because after that the frosting will begin to break the candy down. I would also recommend storing them in the refrigerator (if not enjoying within a few hours) in an airtight container and then let them rest at room temperature before serving.

Cream Cheese Frosting:

  1. Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar and vanilla and blend on low speed until combine, then increase to medium and whip until smooth and fluffy.


  • Calories: 143.00kcal
  • Fat: 7.79g
  • Saturated Fat: 4.60g
  • Trans Fat: 0.10g
  • Monounsaturated Fat: 2.25g
  • Polyunsaturated Fat: 0.32g
  • Carbohydrates: 18.91g
  • Fiber: 0.88g
  • Sugar: 15.14g
  • Protein: 1.36g
  • Cholesterol: 20.04mg
  • Sodium: 62.97mg
  • Calcium: 23.35mg
  • Potassium: 66.25mg
  • Iron: 0.61mg
  • Vitamin A: 78.38µg
  • Vitamin C: 0.61mg
If you enjoyed this Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe, be sure to Baking and Desserts to share your experience, ask questions, and discover more delightful treats!

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