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Halloween Mini Pumpkin Cupcakes

  • 24servings
  • 120minutes
  • 164calories

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Source: recipeland.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Chromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup flour, self-rising

  2. 2/3 cup brown sugar golden and packed

  3. 2 teaspoons pumpkin pie spice

  4. 1 large egg

  5. 1/2 cup pumpkin (canned) puree

  6. 1/3 cup vegetable oil

  7. 1/3 cup sour cream

  8. 1 1/2 teaspoons vanilla extract

  9. 1 x ginger chopped and crystallized, optional

  10. 8 ounces cream cheese

  11. 1 package, at room temperature

  12. 1/2 cup butter, unsalted at room temperature,

  13. 1 stick

  14. 2 cups powdered sugar

  15. 1 x food coloring orange and black

  16. 1 x candies orange, black, white, and yellow

  17. 1 x sugar crystals*

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Line 24 mini muffin cups with 1 3/4x 1-inch your favorite Halloween paper liners or normal paper liners are fine too.

  3. Cobmbine flour, golden brown sugar, and pumpkin pie spice in large bowl.

  4. Mix together egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl, and whisk until blend.

  5. Stir mixture into dry ingredients until completely combined.

  6. Spoon batter into paper liners (batter will almost fill liners).

  7. Scatter crystallized ginger over, if needed.

  8. Bake cupcakes until tester inserted into center comes out clean, 15 to 17 minutes.

  9. Remove cupcakes from pan and let cool completely on rack.

  10. Using electric mixer, beat cream cheese and butter in large bowl to blend.

  11. Beat in powdered sugar.

  12. Divide frosting among 3 bowls.

  13. 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.

  14. Chill frosting 1 to 2 hours or until firm enough to easily spread.

  15. Frost cupcakes;

  16. Decorate the cupcakes, using candy and sugar crystals as desired.

  17. Serve or store in an air-tight container.

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