Mini Pumpkin Cupcakes with Cinnamon Chocolate Frosting

By Angela Sellari Jump to Recipe

This the season for all things pumpkin and spice, and I think these Mini Pumpkin Cupcakes with Cinnamon Chocolate Frosting perfectly capture the flavors of the fall season.  You’re sure to find yourself grabbing quite a few of these little two-bite treasures. The recipe calls for canned pumpkin puree, but if you happen to be carving a pumpkin for Halloween some fresh pumpkin puree would be ideal.

Mini Pumpkin Cupcakes with Cinnamon Chocolate Frosting

Angela Sellari

These mini pumpkin cupcakes with cinnamon chocolate frosting capture the true essence of fall baking.

4.86 from 7 votes

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 329 kcal

Ingredients

  

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• Cupcakes:
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 4 tablespoons softened butter
• 2/3 cup sugar
• 1 large egg
• 1/2 cup canned pumpkin puree
• 1/3 cup buttermilk
• Frosting:
• 1 cup 2 sticks butter, softened
• 1 teaspoon Pure Vanilla Extract
• 3 ounces unsweetened baking chocolate melted
• 1 tablespoon Cinnamon Ground
• 1 box 16 ounces confectioners’ sugar
• 1/4 cup milk

Instructions

 

• For the Cake:
• Preheat oven to 350F. Line mini muffin pans with 36 liners. Set aside.
• Mix together the flour, baking powder, soda, salt, and spices. Set aside.
• In a separate bowl, with an electric mixer, combine butter and sugar until light and fluffy.Add in egg, pumpkin puree, dry ingredients, and then milk.
• Fill each lined cup and bake for about 15 minutes or until toothpick comes out clean. Cool <b>completely</b> before frosting.
• For the Frosting:
• Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add vanilla and melted chocolate; mix well.
• Stir cinnamon into confectioners’ sugar. Gradually add to butter mixture, beating until well blended after each addition and scraping sides and bottom of bowl frequently.
• Beat in milk until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk. Store in refrigerator up to 2 weeks. Rewhip before using.

Nutrition

Calories: 329kcalCarbohydrates: 58gProtein: 5gFat: 10gSaturated Fat: 6gSodium: 470mgFiber: 3g

Keyword Mini Pumpkin Cupcakes

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