These had just the right amount of pumpkin and were a huge hit. The size was awesome too, just a bite or two and they're gone! I particularly like mini cupcakes for when you're not sure how many people are going to be at a party - it's much easier for people to have more mini cupcakes than it is to split bigger ones. Just don't do what I did, and forget to add the sugar until you've already put your first batch into the muffin tin.
Cake
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 1 cup pumpkin purée (canned pumpkin)
- 1 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon plus 1/4 teaspoon each ground ginger and nutmeg
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 1/4 cups flour
Icing
Directions
Makes ~ 2 1/2 dozen mini cupcakes
| 1) Preheat the oven to 350°F. Lightly grease a mini cupcake pan. |
| 2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder till smooth. |
| 3) Add the flour, stirring just until smooth. |
| 4) Fill the wells of the mini cupcake pan about 3/4 full; use a scant 1/4 cup of batter in each well. |
| 5) Bake the mini cakes for 20 minutes, or until a toothpick inserted into the center of one comes out clean. |
| 6) Remove the cupcakes from the oven, and allow to cool. Remove the mini cakes from the pan after about 5 minutes, transferring them to a rack to cool. |
| 8) While the cakes are cooling, prepare the icing. If the butter and cream cheese are cold, warm them very briefly in the microwave, just till they feel soft but haven't begun to melt. |
| 9) Beat together the cream cheese, butter, sugar, and vanilla till smooth. |
| 10) Spread the soft frosting atop the cooled cake(s). |
| 11) Sprinkle with the chocolate sprinkles. Adapted from: King Arthur Flour |
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