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Fluffy Mini Pumpkin Spice Halloween Cupcakes

mini pumpkin spice halloween cupcakes - featured image
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Light, airy mini pumpkin spice cupcakes with a cream cheese swirl, perfect for Halloween parties or autumn baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • 1/2 cup buttermilk
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • Cream cheese, butter, powdered sugar, and vanilla for frosting

Instructions

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a large bowl, beat softened butter and granulated sugar on medium-high speed for 2-3 minutes until pale and fluffy.
  4. Beat in eggs one at a time, then add vanilla extract and mix until combined.
  5. Add pumpkin puree to the butter mixture and mix until combined.
  6. Gradually add dry ingredients and buttermilk to the wet mixture, alternating and starting/ending with dry ingredients. Mix on low until just combined.
  7. Fill liners about 2/3 full using an ice cream scoop or spoon.
  8. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Ensure ingredients are at room temperature for best results. Do not overmix the batter to keep cupcakes fluffy. Check for doneness early as mini cupcakes bake quickly. Store unfrosted cupcakes at room temperature for 2 days or freeze for 2 months. Frosted cupcakes must be refrigerated.

Nutrition

Keywords: pumpkin spice, mini cupcakes, halloween baking, easy dessert, fall recipes, cream cheese frosting

Find it online: https://lindabake.com/fluffy-mini-pumpkin-spice-halloween-cupcakes-best-easy-recipe/