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Mini Pumpkin Cupcakes with Cream Cheese Frosting

I like to frost these soon before serving. You can make the frosting ahead, transfer it to a zip top bag, and store in the fridge until ready to add to the cupcakes.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 (Makes 24 mini cupcakes)
Calories 237kcal

Ingredients

Pumpkin Cupcakes

  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 egg (lightly beaten)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Cream Cheese Frosting

  • 8 ounces cream cheese (soften at room temperature for at least an hour—it should be soft when you poke it with your finger)
  • 2 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract

Instructions

To make the cupcakes:

  • Preheat the oven to 350 degrees F and grease a 24-cup nonstick muffin tin with nonstick spray or line with paper mini cupcake liners.
  • Stir together the pumpkin puree, oil, egg, and vanilla in a large bowl.
  • Stir in the flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt.
  • Portion into the prepared muffin tin using about 1 tablespoon per cup. Bake for 12-14 minutes or until a cake tester inserted into the center comes out clean.
  • Transfer to a wire rack to cool completely.
  • Frost with Cream Cheese Frosting and serve.

To make the frosting:

  • Add softened cream cheese to a medium bowl with the maple syrup and vanilla extract. Mix together with a whisk until fluffy. (If this is hard to do due to the temperature of your cream cheese, you can use an electric handheld mixer.)
  • Spread onto the cupcakes or add to a zip-top plastic bag. Seal and cut one corner off. Pipe onto the cupcakes.
  • Add sprinkles if desired.

Notes

  • The cupcakes can be made 24 hours before you plan to frost them. Let cool completely on a wire rack then store in an airtight container at room temperature.
  • Store frosted leftovers in the fridge for up to 3 days in an airtight container.
  • Gluten-free: Use cup-for-cup gluten-free flour.
  • Egg-free: Increase the baking soda to 1 teaspoon, omit the egg, and add 2 tablespoons milk.
  • Full-size cupcakes: Make 12 muffins, with each cup about 1/2 full, and bake for 18-20 minutes.
  • Skip the frosting and serve these as muffins!
  • Use whole wheat pastry flour instead of all-purpose if you prefer. (They will be a little denser.)
  • Use mini cupcake liners or coat the muffin pan with nonstick spray.

Nutrition

Serving: 2cupcakes | Calories: 237kcal | Carbohydrates: 21g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 197mg | Potassium: 95mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3452IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg