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Mini Pumpkin Cupcakes with Cream Cheese Frosting

Mini Pumpkin Cupcakes with Cream Cheese Frosting
  • Category

    Dessert

  • Cusine

    American

What do you need?
How to make?

Ingredients

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1/2 cup packed light-brown sugar

1/3 cup granulated sugar

1/3 cup butter

1/3 cup applesauce

1 large egg

1 large egg yolk

1 tsp vanilla extract

3/4 cup + 2 Tbsp canned pumpkin puree

2 1/2 Tbsp buttermilk

1 recipe Cream Cheese Frosting

44 pumpkin candies

4 oz . cream cheese

1/4 cup butter

2 cups powdered sugar

1/2 tsp vanilla extract

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using and electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combine and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combine. Fill paper lined mini muffin cups 2/3 full and bake in preheated oven 12 - 14 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy. Store in an airtight container.

I would recommend serving these within an hour or two of topping them if you are adding the pumpkin candy because after that the frosting will begin to break the candy down. I would also recommend storing them in the refrigerator in an airtight container and then let them rest at room temperature before serving.