Mini Pumpkin Cupcakes

Mini Pumpkin Cupcakes

from lemontreedwelling.com
30 min

Soft, pillowy Mini Pumpkin Cupcakes topped with the BEST cinnamon cream cheese frosting! A delicious fall treat that's perfect for feeding a crowd!

Ingredients

  • 1/2 cup butter (softened)
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 1/2 cups canned pumpkin
  • 1 egg
  • 1 tsp vanilla
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoon ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground nutmeg
  • 1/2 cup butter (at room temperature)
  • 6 ounces cream cheese (at room temperature)
  • 1 teaspoon vanilla extract
  • 3 cups powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger

Directions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Beat butter and sugars in large bowl until creamy.

  3. 3

    Beat in pumpkin, egg and vanilla until light and fluffy.

  4. 4

    Mix in flour, cinnamon, baking powder, baking soda, salt and nutmeg until blended.

  5. 5

    Lightly grease mini muffin tins and fill 3/4 full.

  6. 6

    Bake 17-20 minutes or until set.

  7. 7

    Cool 5 minutes in muffin tins and remove to wire racks. Cool completely.

  8. 8

    In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, and vanilla until smooth and thoroughly blended, about 1 minute.

  9. 9

    Add the powdered sugar, mixing until smooth, about 1 minute, then add the cinnamon and ginger and beat on medium speed for 1-2 minutes to lighten the frosting further.