Small Batch Pumpkin Cupcakes
Small Patch Pumpkin Cupcakes is a homemade cupcake batter, making 12 pumpkin cupcakes, topped with a cinnamon buttercream frosting.
Prep Time15 minutes mins
Cook Time23 minutes mins
Total Time38 minutes mins
Course: Cupcakes
Keyword: adams, halloweentreatsweek, pumpkin cupcakes with cream cheese frosting, small batch pumpkin cupcakes, sweets and treats, wilton
Servings: 12 cupcakes
Calories:
Author: NicholeL
For the Cupcakes:
- ½ cup sugar
- ½ cup brown sugar
- ¼ cup vegetable oil
- 2 eggs
- ½ cup canned pumpkin puree
- 1 teaspoon Adam's vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
For the Frosting:
- 1 stick unsalted butter softened
- 4 oz. cream cheese softened
- 1 ½ cups powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon milk
- ¼ teaspoon salt
For the Cupcakes:
Preheat the oven to 350 degrees and line a cupcake pan with liners.
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.
In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
Add the flour mixture to the stand mixer and mix until combined.
Divide batter into the cupcake pan, filling each cavity halfway full.
Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean.
Remove cupcakes from the oven and allow to cool completely.
For the Frosting:
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.
Add additional milk if the frosting is too thick,.