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Bon Appétit

Mini Halloween Pumpkin Cupcakes

By The Bon Appétit Test Kitchen

4.3

(21)

Image may contain Food Dessert Confectionery Sweets Cake Cupcake Creme Cream and Icing
Mini Halloween Pumpkin CupcakesLisa Hubbard

Kid-size and super-easy to make, these Halloween cupcakes are the perfect festive treats for the holiday.

Recipe information

  • Total Time

    2 hours 20 minutes

  • Yield

    Makes 24

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

Special Equipment

Mini muffin pans 13/4x1-inch paper liners

Preparation

  1. Step 1

    Preheat oven to 350°F. 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.

    Step 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.

Nutrition Per Serving

Per serving: 163.9 kcal calories
51.6 % calories from fat
9.5 g fat
4.0 g saturated fat
27.4 mg cholesterol
18.8 g carbohydrates
0.4 g dietary fiber
14.4 g total sugars
18.4 g net carbohydrates
1.4 g protein (Analysis includes 2 teaspoons frosting per cupcake.)
#### Nutritional analysis provided by Bon Appétit
TagsCupcakeCakeDessertPumpkinSquashVegetableCream CheeseCheeseDairyNut FreeEasyBakingElectric MixerFallBon Appétit

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