Mini Pumpkin Cakes Recipe

Name: Mini Pumpkin Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 extra-large eggs; 1 1/4 cups sugar; 1 1/2 cups canned pure pumpkin puree; 1 1/4 cups vegetable oil; 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking soda; 4 tablespoons (1/2 stick) unsalted butter, softened; 1/2 cup mascarpone cheese; 3 cups confectioners sugar; 1 sugar; 1 teaspoon pure vanilla extract; Cinnamon-sugar (2 teaspoons ground cinnamon mixed with 1/4 cup granulated sugar)

Servings: persons

3 extra-large eggs
1 1/4 cups sugar
1 1/2 cups canned pure pumpkin puree
1 1/4 cups vegetable oil
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup mascarpone cheese
3 cups confectioners sugar
1 sugar
1 teaspoon pure vanilla extract
Cinnamon-sugar (2 teaspoons ground cinnamon mixed with 1/4 cup granulated sugar)

1
MAKE THE PUMPKIN CUPCAKES
2
Preheat the oven to 350F.
3
Line mini cupcake pans with paper liners.
4
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the eggs, sugar, pumpkin, and oil on medium-high speed until well blended.
5
With the mixer on low, add the flour, baking powder, cinnamon, salt, and baking soda and mix just until blended.
6
Fill the lined cupcake pans three-quarters full with the batter.
7
Bake the cupcakes for 15 to 20 minutes or until a cake tester inserted into the center comes out with a fine crumb.
8
Remove the pans from the oven.
9
Transfer the cupcakes to wire racks to cool.
10
Cool completely before frosting.
11
MAKE THE FROSTING
12
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream the butter and mascarpone on low speed until smooth.
13
Gradually add the confectioners sugar and vanilla and beat on high speed for 5 to 8 minutes, or until very light and fluffy.
14
ASSEMBLE THE CUPCAKES
15
Fill a pastry bag with the frosting.
16
Cut off the tip of the pastry bag to make a small opening.
17
Pipe the frosting onto the tops of the cupcakes, starting at the outer edges and circling in to the centers.
18
Sprinkle with the cinnamon sugar.

2020

kcal

Calories

Fat

275

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 15 ingredients. The key ingredients include: 3 extra-large eggs, 1 1/4 cups sugar, 1 1/2 cups canned pure pumpkin puree, 1 1/4 cups vegetable oil, and more.

Yes, Mini Pumpkin Cakes 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 Pumpkin Cakes

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