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Pumpkin Mini Cupcakes

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Pumpkin Cupcakes

MIni Pumpkin Cupcakes

Diana Rattray
Use homemade buttercream or cream cheese frosting for these tasty bite-size cakes. These cupcakes would be pretty on an autumn hors d'oeuvres tray.

Ingredients:

  • 1 cup flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 4 tablespoons softened butter
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1/2 cup pumpkin puree, fresh mashed or canned
  • 1/3 cup milk
  • prepared frosting

Preparation:

Into a bowl sift together the flour, baking powder, soda, salt, and spices.

In a mixing bowl, beat butter and sugar together. Add egg, beating well. Beat in pumpkin puree. Add dry ingredients, alternating with the milk, until well blended. Line 2 mini muffin pans with 30 to 36 mini muffin liners. Fill each lined cup about 2/3 full.

Bake at 350° for 15 to 20 minutes, or until cakes bounce back when lightly touched in the center.

Force buttercream frosting or cream cheese frosting through a decorator's star tip, if desired, or frost with a spatula. Makes 30 to 36 mini pumpkin cupcakes.

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