Small Batch Pumpkin Cupcakes

Small Patch Pumpkin Cupcakes is a homemade cupcake batter, making 12 pumpkin cupcakes, topped with a cinnamon buttercream frosting. 



For the Cupcakes:

For the Frosting:


For the Cupcakes:

  1. Preheat the oven to 350 degrees and line a cupcake pan with liners.
  2. Combine the sugar, brown sugar and vegetable oil together in the bowl of a stand mixer. Beat on medium speed. Add in the eggs, one at a time, followed by the pumpkin puree and vanilla.
  3. In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
  4. Add the flour mixture to the stand mixer and mix until combined.
  5. Divide batter into the cupcake pan, filling each cavity halfway full.
  6. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove cupcakes from the oven and allow to cool completely.

For the Frosting:

  1. Combine butter and cream cheese in the bowl of a stand mixer and beat on medium speed until fully combined. Add in the powdered sugar, cinnamon, milk and salt and mix until combined.
  2. Add additional milk if the frosting is too thick,.

To Assemble:

  1. Transfer frosting to a piping bag and pipe onto cupcakes.
  2. Decorate with sprinkles.

Keywords: small batch pumpkin cupcakes, pumpkin cupcakes with cream cheese frosting, halloweentreatsweek, wilton, sweets and treats, adams

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