Indulge in the autumnal delights of mini pumpkin cupcakes, a delectable treat that captures the essence of fall flavors. These miniature masterpieces are a delightful blend of warm spices, aromatic pumpkin puree, and a touch of sweetness, all perfectly encased in tender, moist cupcake shells. Whether you're looking for a seasonal dessert to share with loved ones, a delightful addition to your Halloween party spread, or a cozy treat to savor on a crisp autumn afternoon, these mini pumpkin cupcakes will surely satisfy your cravings and fill your kitchen with the inviting aromas of the season.
Here are our top 3 tried and tested recipes!
MINI PUMPKIN CUPCAKES WITH CHOCOLATE FROSTING
Provided by Giada De Laurentiis
Time 1h
Yield 36 mini cupcakes or 12 regular-sized cupcakes
Number Of Ingredients 12
Steps:
- Cupcakes: Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners. Set aside.
- In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice. Using an electric hand mixer, beat the mixture on low speed until smooth. Increase the speed to high and beat until light and fluffy, 2 minutes. Using a small ice cream scoop, fill the prepared molds with the batter. Bake until puffed and golden, about 10 to 12 minutes. Cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before frosting, about 20 minutes.
- Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream. Using a hand mixer, beat on low speed until smooth. Increase the speed to high and beat until light and fluffy, about 1 minute.
- Using a small spatula, spread the frosting on top of the cupcakes. Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
MINI PUMPKIN CUPCAKES
These delicious little morsels were featured as part of an "Open House Buffet for 12" that was in a December 1985 issue of Bon Appetit. Serve with fresh fruit and berries. Leftovers are great for breakfast the next day!
Provided by Leslie in Texas
Categories Dessert
Time 35m
Yield 48 mini cupcakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line 48 miniature muffin cups with paper liners.
- Using electric mixer, beat pumpkin,butter,juice and eggs until smooth.
- Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl.
- Spoon 1 tablespoon batter into each paper liner.
- Bake until tester inserted in center of cupcake comes out clean, about 10 minutes.
- Cool completely in pans.
- Sprinkle with powdered sugar and serve.
MINI HALLOWEEN PUMPKIN CUPCAKES
Provided by Bon Appétit Test Kitchen
Categories Mixer Egg Dessert Bake Kid-Friendly Low Cal Halloween Cream Cheese Vanilla Chill Sour Cream Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line 24 mini muffin cups with 1 3/4x 1-inch paper liners. Mix flour, golden brown sugar, and pumpkin pie spice in large bowl. Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl. Add mixture to dry ingredients; stir to fully combine. Spoon batter into paper liners (batter will almost fill liners). Scatter crystallized ginger over, if desired. Bake cupcakes until tester inserted into center comes out clean, about 16 minutes. Remove cupcakes from pan and let cool completely on rack. Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar.
- Divide frosting among 3 bowls. Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white. Chill frosting 2 hours or until firm enough to easily spread. Frost cupcakes; decorate using candy and sugar crystals as desired.
Tips:
- For the best results, use fresh pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it in a food processor, or you can use canned pumpkin puree.
- Be sure to cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a lighter, more tender cupcake.
- Don't overmix the batter. Overmixing can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full. This will prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes at 350 degrees Fahrenheit for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
Conclusion:
These mini pumpkin cupcakes are the perfect fall treat. They're moist, tender, and full of pumpkin flavor. They're also easy to make and can be decorated in a variety of ways. Whether you're serving them at a party or enjoying them at home, these cupcakes are sure to be a hit.
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