Mini Halloween Pumpkin Cupcakes
Festive mini cupcakes made with pumpkin and warm spices, topped with colorful cream cheese frosting perfect for Halloween. These moist cupcakes feature a blend of pumpkin, brown sugar, and pumpkin pie spice, decorated with orange, black and white frosting.
Ingredients
- •1 cup self-rising flour
- •⅔ cup golden brown sugar
- •2 teaspoons pumpkin pie spice
- •1 whole large egg
- •½ cup canned pure pumpkin
- •⅓ cup vegetable oil
- •⅓ cup sour cream
- •1½ teaspoons vanilla extract
- •to taste crystallized ginger
- •8 ounces cream cheese
- •½ cup unsalted butter
- •2 cups powdered sugar
- •to taste food coloring and decorations
- •24 pieces mini muffin liners
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
120 min
