Mini Pumpkin Cupcakes with Chocolate Frosting Recipe

Name: Mini Pumpkin Cupcakes with Chocolate Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's); 2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla); 1/2 cup whole milk, at room temperature; 1/4 cup vegetable oil; 2 eggs, at room temperature; 2 teaspoons pumpkin pie spice; 1 cup powdered sugar; 1/2 cup cream cheese, at room temperature; 1/2 stick unsalted butter, at room temperature; 1/2 cup unsweetened cocoa powder; 1/4 cup sour cream; To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies

Servings: persons

1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's)
2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla)
1/2 cup whole milk, at room temperature
1/4 cup vegetable oil
2 eggs, at room temperature
2 teaspoons pumpkin pie spice
1 cup powdered sugar
1/2 cup cream cheese, at room temperature
1/2 stick unsalted butter, at room temperature
1/2 cup unsweetened cocoa powder
1/4 cup sour cream
To decorate: mini-chocolate chips, sprinkles, colored sugar, small candies

1
Cupcakes: Put an oven rack in the center of the oven.
2
Preheat the oven to 350 degrees F. Line 36 mini cupcake molds with paper liners.
3
Set aside.
4
In a large bowl, combine the pumpkin, cake mix, milk, oil, eggs, and pumpkin pie spice.
5
Using an electric hand mixer, beat the mixture on low speed until smooth.
6
Increase the speed to high and beat until light and fluffy, 2 minutes.
7
Using a small ice cream scoop, fill the prepared molds with the batter.
8
Bake until puffed and golden, about 10 to 12 minutes.
9
Cool in the pan for 10 minutes.
10
Transfer to a wire rack to cool completely before frosting, about 20 minutes.
11
Frosting: In a medium bowl, combine the powdered sugar, cream cheese, butter, cocoa powder, and sour cream.
12
Using a hand mixer, beat on low speed until smooth.
13
Increase the speed to high and beat until light and fluffy, about 1 minute.
14
Using a small spatula, spread the frosting on top of the cupcakes.
15
Decorate with mini-chocolate chips, sprinkles, colored sugar, and small candies.
16
Cook's Note: The batter can also be spooned into 12 regular-sized cupcake molds and baked in a preheated 350 degree F oven for 20 to 25 minutes.

942

kcal

Calories

Fat

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 12 ingredients. The key ingredients include: 1 1/2 cups (12 ounces) canned 100 percent pure pumpkin (recommended: Libby's), 2 cups vanilla cake mix (recommended: Betty Crocker Super Moist French Vanilla), 1/2 cup whole milk, at room temperature, 1/4 cup vegetable oil, and more.

Yes, Mini Pumpkin Cupcakes with Chocolate Frosting 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 Cupcakes with Chocolate Frosting

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