Pumpkin Cupcakes w/ Cream Cheese Frosting for Halloween!

29 Oct

Halloween… what a fun holiday! I love seeing all the cute trick-or-treating kids and derive endless entertainment from dressing my dogs in costumes. They tend to get a little depressed when they’re dressed up, but hey, I only do it once a year 😉


But my dogs weren’t the only ones dressed up. Last night I hosted a Halloween costume party for students in my grad program. I went as Joan Holloway from Mad Men. I mostly just wanted to buy a 50s dress, hehe 🙂 And you know I couldn’t be a 50s wife without baking a dessert for a party!


I made my favorite cupcakes in the world, which I adapted from a pumpkin bar recipe by Paula Deen. And here’s a fact: mini cupcakes are at least 50 times better than regular sized cupcakes. Mini cupcakes have the best frosting to cake ratio, and are good when you need smaller snacks for parties.


The cupcakes are moist and have all the lovely cinnamon and nutmeg flavors of a pumpkin pie, and are paired perfectly with sweet creamy frosting on top. To make them halloweeny, I simply used decorative cupcake liners, added some green food coloring to the frosting, and topped them with black and orange sprinkles. Pretty cute, eh?


Mini Pumpkin Cupcakes with Cream Cheese Frosting

(adapted from pumpkin bars recipe by Paula Deen)

Ingredients:

For the cupcakes-

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup canola oil
  • 15-ounce can pumpkin
  • 2 cups sifted all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the frosting-

  • 8-ounce package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract

Preparation:

  • Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
  • Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
  • Stir together the flour, baking powder, cinnamon, nutmeg, salt ,and baking soda.
  • Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  • Fill each cupcake liner about 3/4 full.
  • Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.  Let cool completely before frosting.
  • To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled cupcakes.

Makes 72 mini cupcakes!

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2 Responses to “Pumpkin Cupcakes w/ Cream Cheese Frosting for Halloween!”

  1. FreeSpiritEater November 3, 2011 at 12:47 pm #

    These pumpkin cupcakes sound delightful, they look moist and yummy. The photos are beautiful, love the addition of the cute kitchen towel. Thanks for sharing, have a good one! =]

    • yumtherapy November 5, 2011 at 11:47 am #

      Thank you! I hope you get a chance to try them 🙂

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