Mini Pumpkin Spice Cupcakes

Every year I try to make a holiday dessert that will be tasty but not overpowering. This year I’ve decided to do Mini Pumpkin Spice Cupcakes. If you read Ordering Pumpkin Spice Lattes To Go, you know my love for Pumpkin Spice runs deep into the season! Here is a great recipe to make Mini Pumpkin Spice Cupcakes for your holiday gathering!

Ingredients

2 cups all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1 cup packed light-brown sugar
1 cup granulated sugar
2 sticks butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 ounces) pumpkin puree

Directions

Preheat oven to 350 degrees. Line cupcake pans with mini cupcake paper liners.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, combine brown sugar, granulated sugar, butter, and eggs. Add dry ingredients, and whisk until smooth. Add in pumpkin puree.
Fill batter evenly (about halfway) in liners.
Bake 20-25 minutes or until cake tester inserted in the center comes out clean
Transfer to a wire rack, cool.

Cream Cheese Frosting

Ingredients

16 oz cream cheese
1 stick softened butter
1 cup confectioners’ sugar
1 cup granulated sugar
1 teaspoon vanilla extract

Directions

In medium bowl, beat together cream cheese and butter until creamy. Mix in the vanilla, and gradually stir in confectioners’ sugar and granulated sugar.
Store in the refrigerator.

The cream cheese frosting is super easy to apply. If you want to get fancy, add some cinnamon or caramelize the sugar on top and enjoy!