These delightful mini pumpkin cupcakes with cream cheese frosting are the perfect treat for the fall season. The warm pumpkin flavors combined with a sweet and tangy cream cheese frosting will surely satisfy your sweet tooth. The recipe makes use of everyday baking ingredients with the addition of pumpkin puree for that unique autumn twist.
Photos of Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe
The star ingredient of this recipe is the pumpkin puree. This can usually be found in the baking aisle of most supermarkets, especially around the fall season. If you can't find it, you can also make your own by roasting a pumpkin and blending the flesh until smooth. Another ingredient to note is buttermilk; if you don't have any on hand, you can easily make your own by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
Ingredients for Mini Pumpkin Cupcakes with Cream Cheese Frosting
All-purpose flour: This is a versatile type of flour used in many baking recipes. It gives the cupcakes their structure.
Baking powder and baking soda: These are leavening agents that help the cupcakes rise.
Salt, cinnamon, nutmeg, and ginger: These seasonings add flavor to the cupcakes.
Light-brown sugar and granulated sugar: These sweeten the cupcakes and give them a moist texture.
Butter: This adds richness to the cupcakes.
Applesauce: This adds moisture and a slight tang to the cupcakes.
Egg and an egg yolk: These bind the ingredients together.
Vanilla extract: This enhances the flavor of the other ingredients.
Pumpkin puree: This gives the cupcakes their pumpkin flavor.
Buttermilk: This adds a slight tang to the cupcakes and helps activate the baking powder and baking soda.
Pumpkin candies: These are used for decoration.
Cream cheese: This is used in the frosting for a tangy flavor.
Powdered sugar: This sweetens the frosting and gives it a smooth texture.
One reader, Althea Hinojosa says:
These mini pumpkin cupcakes with cream cheese frosting are a delightful treat! The cupcakes are moist and flavorful, and the cream cheese frosting is the perfect balance of sweetness. The pumpkin candies on top add a cute touch. I highly recommend this recipe for a delicious fall dessert!
Techniques Required for Making Mini Pumpkin Cupcakes with Cream Cheese Frosting
How to prepare the cupcake batter: Combine the dry ingredients in a mixing bowl and the wet ingredients in a separate bowl, then slowly incorporate the dry ingredients into the wet mixture until just combined.
How to bake the cupcakes: Fill the lined muffin cups with the batter and bake in a preheated oven at 350 degrees for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
How to make cream cheese frosting: Beat the cream cheese and butter together until light and fluffy, then add powdered sugar and vanilla and continue to blend until smooth and fluffy.
How to frost the cupcakes: Once the cupcakes have cooled, frost them with the cream cheese frosting and optionally top each cupcake with a pumpkin candy.
How To Make Mini Pumpkin Cupcakes with Cream Cheese Frosting
Serves:
Ingredients
- 1cupall-purpose flour
- 1tspbaking powder
- ½tspbaking soda
- ¼tspsalt
- 1tspCinnamon
- ¼tspnutmeg
- ¼tspginger
- ½cuplight-brown sugar,packed
- ⅓cupgranulated sugar
- ⅓cupbutter,melted and whisked to cool slightly
- ⅓cupapplesauce,at room temperature
- 1egg,large
- 1egg yolk,large
- 1tspvanilla extract
- ¾cuppumpkin puree,+ 2 tbsp canned
- 2½tbspbuttermilk
- 1Cream Cheese Frosting,recipe
- 44pumpkin candies,optional
For Cream Cheese Frosting:
- 4ozcream cheese,softenend
- ¼cupbutter,softened
- 2cupspowdered sugar
- ½tspvanilla extract
Instructions
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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.
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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.
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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:
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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.
Nutrition
- 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
Technique Tip for Perfect Mini Pumpkin Cupcakes
When making the cream cheese frosting, ensure that both the cream cheese and butter are at room temperature before blending. This will result in a smoother, creamier frosting. If they are too cold, they won't blend well and you'll end up with a lumpy frosting. Additionally, when adding the powdered sugar, do so gradually to prevent it from clumping and to ensure a smooth consistency. Lastly, don't overbeat the frosting once the sugar is incorporated, as it can become too loose and runny.
Time-Saving Tips for Making Mini Pumpkin Cupcakes
Plan ahead: Prepare all your ingredients and equipment before starting to save time and avoid any last-minute rushes.
Use pre-made pumpkin puree: Using canned pumpkin puree can save time and effort compared to making it from scratch.
Double the recipe: Make a larger batch and freeze the extra cupcakes for future use, saving time on baking.
Organize your workspace: Keep your kitchen tidy and organized to streamline the cooking process and save time searching for ingredients and tools.
Invest in quality tools: High-quality kitchen tools and equipment can make the cooking process more efficient and save time in the long run.
Opt for store-bought frosting: If time is limited, using store-bought cream cheese frosting can be a convenient time-saving option.
Follow a schedule: Create a cooking schedule to manage your time effectively and ensure all tasks are completed efficiently.
Clean as you go: Wash and put away dishes and utensils as you cook to maintain a clean workspace and save time on cleanup later.
Use a cookie scoop: Utilize a cookie scoop to portion the cupcake batter evenly, saving time and ensuring uniform cupcakes.
Minimize distractions: Focus on the cooking process and minimize distractions to work more efficiently and save time.
Substitute Ingredients For Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe
all-purpose flour - Substitute with gluten-free all-purpose flour: This substitute can be used for those who are gluten intolerant or have celiac disease. It provides a similar texture and structure to the cupcakes.
baking powder - Substitute with baking soda: Baking soda can be used as a substitute for baking powder by increasing the acidity in the recipe, such as adding a little lemon juice or vinegar.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda by using three times the amount of baking powder as baking soda.
light-brown sugar - Substitute with granulated sugar and molasses: To substitute light-brown sugar, mix one cup of granulated sugar with one tablespoon of molasses until well combined.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for granulated sugar, providing a slightly caramel-like flavor to the cupcakes.
butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free substitute for butter, providing a similar richness and flavor to the cupcakes.
applesauce - Substitute with mashed bananas: Mashed bananas can be used as a substitute for applesauce, adding natural sweetness and moisture to the cupcakes.
buttermilk - Substitute with milk and vinegar or lemon juice: To substitute buttermilk, add one tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5-10 minutes before using.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a healthier substitute for cream cheese, providing a tangy flavor and creamy texture to the frosting.
pumpkin puree - Substitute with butternut squash puree: Butternut squash puree can be used as a substitute for pumpkin puree, providing a similar flavor and texture to the cupcakes.
Best Way to Present Mini Pumpkin Cupcakes
Elevate the plating: When presenting the mini pumpkin cupcakes, ensure that the plating is elegant and refined. Use a pristine white plate to showcase the vibrant colors of the cupcakes and frosting. Arrange the cupcakes in a circular pattern, creating a visually appealing display.
Incorporate artistic drizzling: Enhance the visual appeal of the plate by incorporating artistic drizzling of the cream cheese frosting. Use a piping bag to create delicate swirls and patterns on the plate, adding a touch of sophistication to the presentation.
Garnish with edible flowers: Elevate the mini pumpkin cupcakes by garnishing the plate with delicate and colorful edible flowers. The vibrant hues of the flowers will complement the warm tones of the cupcakes, creating a visually stunning presentation that is sure to impress.
Utilize gold leaf accents: For a luxurious touch, delicately place edible gold leaf accents on the plate. The shimmering gold will add a touch of opulence to the presentation, elevating the mini pumpkin cupcakes to a level befitting of a Michelin-starred dining experience.
Incorporate precision: Pay attention to precision and detail when plating the cupcakes. Each element should be meticulously placed, ensuring that the presentation exudes a sense of artistry and culinary mastery.
Create a harmonious composition: Consider the balance of colors, shapes, and textures when arranging the mini pumpkin cupcakes on the plate. Aim to create a harmonious composition that captivates the eye and showcases the artistry of the dish.
Emphasize symmetry: Strive for symmetrical plating to create a sense of balance and visual appeal. Each cupcake should be positioned with care, and the overall presentation should exude a sense of harmony and precision.
Highlight the contrast: Emphasize the contrast between the rich, golden cupcakes and the creamy white frosting. The juxtaposition of colors will create a visually striking presentation that captures the attention of the diners.
How To Store and Freeze Mini Pumpkin Cupcakes with Cream Cheese Frosting
- Allow the cupcakes to cool completely on a wire rack before storing or freezing.
- To store, place the cooled cupcakes in an airtight container and keep them at room temperature for up to 3 days.
- If you've already frosted the cupcakes with the cream cheese frosting, store them in the refrigerator for up to 5 days in an airtight container.
- To freeze unfrosted cupcakes:
- Wrap each cupcake individually in plastic wrap, making sure it's tightly sealed.
- Place the wrapped cupcakes in a freezer-safe container or freezer bag, removing as much air as possible.
- Label the container or bag with the date and freeze for up to 2-3 months.
- To thaw, remove the cupcakes from the freezer and let them defrost in the refrigerator overnight or at room temperature for a few hours.
- Freezing frosted cupcakes is not recommended, as the cream cheese frosting may not maintain its texture and appearance after thawing.
- If you need to make the cupcakes ahead of time, it's best to freeze them unfrosted and add the cream cheese frosting after thawing, just before serving.
- When ready to serve, frost the thawed cupcakes and decorate with pumpkin candies, if desired.
How To Reheat Leftover Mini Pumpkin Cupcakes
The best way to reheat leftover mini pumpkin cupcakes with cream cheese frosting is to use the oven. Preheat your oven to 350°F (175°C) and place the cupcakes on a baking sheet lined with parchment paper. Bake for 5-7 minutes, or until they are heated through and the frosting is slightly melted. This method will help to preserve the texture and flavor of the cupcakes.
If you're short on time, you can also reheat the cupcakes in the microwave. Place the cupcakes on a microwave-safe plate and heat them on high for 10-15 seconds. Be careful not to overheat them, as this can cause the frosting to melt and the cupcakes to become soggy.
Another option is to reheat the cupcakes in an air fryer. Preheat your air fryer to 350°F (175°C) and place the cupcakes in the basket. Cook for 2-3 minutes, or until they are heated through and the frosting is slightly melted. This method will give the cupcakes a slightly crispy exterior while keeping the interior soft and moist.
If you want to reheat the cupcakes without melting the frosting, you can try using a steamer. Place the cupcakes in a steamer basket over a pot of simmering water and cover with a lid. Steam for 2-3 minutes, or until they are heated through. This method will help to keep the frosting intact while warming up the pumpkin cake.
For a quick and easy option, you can also reheat the cupcakes in a toaster oven. Preheat your toaster oven to 350°F (175°C) and place the cupcakes on the rack. Toast for 2-3 minutes, or until they are heated through and the frosting is slightly melted. This method will give the cupcakes a slightly crispy exterior while keeping the interior soft and moist.
Random Fact about Mini Pumpkin Cupcakes with Cream Cheese Frosting
The pumpkin candies can be replaced with other decorative toppings, such as chopped nuts or sprinkles, to add a unique touch to the cupcakes.
Is Making Mini Pumpkin Cupcakes with Cream Cheese Frosting Economical for Home Cooking?
This mini pumpkin cupcakes with cream cheese frosting recipe is quite cost-effective for a household. The ingredients are commonly found in most kitchens, and the recipe yields a decent batch of cupcakes. The use of pumpkin puree and spices adds a delightful flavor, making it a hit with both kids and adults. The approximate cost for a household of 4 people is around $10-$15, making it an affordable treat. Overall, I would rate this recipe an 8 for its simplicity, flavor, and affordability.
Are Mini Pumpkin Cupcakes Healthy or Unhealthy?
This recipe for mini pumpkin cupcakes with cream cheese frosting is not particularly healthy. While it does contain some nutritious ingredients like pumpkin puree and applesauce, the recipe is high in sugar, butter, and refined flour. The cream cheese frosting alone contains a significant amount of sugar and fat. Consuming these cupcakes in excess could contribute to weight gain, increased risk of heart disease, and other health issues associated with a diet high in added sugars and unhealthy fats.
To make this recipe healthier, consider the following modifications:
- Replace a portion of the all-purpose flour with whole wheat flour or almond flour to increase fiber and nutrient content
- Reduce the amount of sugar in both the cupcakes and frosting, or use a natural sweetener like maple syrup or honey
- Use low-fat cream cheese and reduce the amount of butter in the frosting
- Incorporate more spices like cinnamon, nutmeg, and ginger to enhance flavor without adding calories
- Top the cupcakes with fresh fruit or nuts instead of candy for added nutrients and texture
Editor's Thoughts on This Mini Pumpkin Cupcake Recipe
The mini pumpkin cupcakes with cream cheese frosting recipe is a delightful treat that captures the essence of fall. The combination of warm spices, tender pumpkin cake, and creamy frosting creates a harmonious balance of flavors. The use of applesauce and buttermilk adds moisture and depth to the cupcakes, while the pumpkin candies provide a festive touch. The cream cheese frosting is rich and luscious, complementing the pumpkin flavor beautifully. Overall, this recipe is a perfect choice for autumn gatherings or as a sweet indulgence for any occasion.
Enhance Your Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe with These Unique Side Dishes:
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Why trust this Mini Pumpkin Cupcakes with Cream Cheese Frosting Recipe:
This recipe offers a delightful combination of pumpkin and cream cheese, creating a harmonious blend of flavors and textures. The use of cinnamon, nutmeg, and ginger enhances the warm, comforting essence of the cupcakes. The incorporation of applesauce not only adds moisture but also contributes to a healthier twist. The cream cheese frosting is a luscious complement to the pumpkin cupcakes, providing a rich and creamy finish. With carefully selected ingredients and precise instructions, this recipe promises a delightful treat that's perfect for any fall gathering or holiday celebration.
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