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Small Batch Pumpkin Cupcakes

Small Patch Pumpkin Cupcakes is a homemade cupcake batter, making 12 pumpkin cupcakes, topped with a cinnamon buttercream frosting. 
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Prep Time 15 mins
Cook Time 23 mins
Total Time 38 mins
Course Cupcakes
Servings 12 cupcakes


For the Cupcakes:

  • ½ cup sugar
  • ½ cup brown sugar
  • ¼ cup vegetable oil
  • 2 eggs
  • ½ cup canned pumpkin puree
  • 1 tsp Adam's vanilla extract
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp salt

For the Frosting:

  • 1 stick unsalted butter softened
  • 4 oz. cream cheese softened
  • 1 ½ cups powdered sugar
  • 1 tsp cinnamon
  • 1 tsp milk
  • ¼ tsp 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,.

To Assemble:

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

Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.

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