Mini Halloween Pumpkin Cupcakes Recipe

Name: Mini Halloween Pumpkin Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup self-rising flour; 2/3 cup (packed) golden brown sugar; 2 teaspoons pumpkin pie spice; 1 large egg; 1/2 cup canned pure pumpkin; 1/3 cup vegetable oil; 1/3 cup sour cream; 1 1/2 teaspoons vanilla extract; Chopped crystallized ginger (optional); 1 8-ounce package cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 2 cups powdered sugar; Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals; Mini muffin pans 13/4x1-inch paper liners

Servings: persons

1 cup self-rising flour
2/3 cup (packed) golden brown sugar
2 teaspoons pumpkin pie spice
1 large egg
1/2 cup canned pure pumpkin
1/3 cup vegetable oil
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
Chopped crystallized ginger (optional)
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
Orange and black food coloring; orange, black, white, and yellow candies and sugar crystals
Mini muffin pans 13/4x1-inch paper liners

1
Preheat oven to 350u00b0F. 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.
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.

1026

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup self-rising flour, 2/3 cup (packed) golden brown sugar, 2 teaspoons pumpkin pie spice, 1 large egg, and more.

Yes, Mini Halloween Pumpkin Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Halloween Pumpkin Cupcakes

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