Small Batch Pumpkin Cupcakes
Small Patch Pumpkin Cupcakes is a homemade cupcake batter, making 12 pumpkin cupcakes, topped with a cinnamon buttercream frosting.
Servings: 12 cupcakes
Calories:
Ingredients
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
Instructions
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.
