Mini Pumpkin Cupcakes & Pumpkin Spice Cream Cheese Frosting


“Pumpkin spice and everything nice”

Hello all! Hope you’ve been enjoying your Fall time. Here is another Fall recipe before all the Winter-y holiday baking fun ensues. If your family is not a fan of pumpkin pie, but you still want some sweet pumpkin at your Thanksgiving dessert table, try these cute mini pumpkin cupcakes, topped with a delicious pumpkin spice cream cheese frosting! They’re so small and fluffy – they go fast – so you might need to make extra!


Mini Pumpkin Cupcakes

2.5 cups  flour
1 tsp baking soda
1/2 tsp baking powder
 pinch of salt
1 and 1/4 cups white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup vegetable oil
1 cup pumpkin puree
1/3 cup champagne
3/4 cup buttercream
2 large eggs
Preheat oven to 350 F. Place cupcake liners in pan.
In the bowl of a stand mixer, combine vegetable oil, champagne, pumpkin puree, buttermilk, and eggs. In a separate bowl, whisk dry ingredients. In 4 parts, add dry ingredients to wet ingredients, mixing in between.  Now pour the batter into the prepared cupcake liners, filling each about 3/4 full. Bake 10-14 mins (depending on your oven), or until a toothpick inserted into the middle of a cupcake comes out clean. Cool completely before frosting.
Pumpkin Spice Cream Cheese Frosting
1/2 cup butter, cut into cubes
8 oz. cream cheese, cold
 1 teaspoon clear vanilla extract
1 tsp pumpkin pie spice
4 tbsp. pumpkin puree
4.5 cups powdered sugar ( depending on desired frosting consistency)
Place butter in stand mixer and beat until smooth. Add cream cheese and blend until smooth. Add vanilla extract, pumpkin pie spice, pumpkin puree, and powdered sugar and blend until combined. Add more sugar for a stiffer frosting. Mine was still pretty soft, but stiff enough to pipe. It hardened a bit after setting in the refrigerator for an hour, which made it easy to serve.




Carrot Cake Cupcakes (dairy free)


“Life starts all over again when it gets crisp in the Fall”

It’s Fall! It’s Fall! And I have some great Fall recipes coming your way! This one doesn’t have any pumpkins or apples, but it does have the fall spice flavors, and carrots – and those are orange and good for you – so they basically count 🙂 This one’s also dairy free, because everyone should be able to enjoy a cupcake, even if you can’t have dairy!


Carrot Cake Cupcakes

3 large carrots, grated

1 1/4 cup canola or vegetable oil

1 tsp vanilla

4 large eggs

1 cup granulated sugar

1 cup brown sugar

2 cups flour

pinch of salt

2 tsp baking soda

2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

Pulse carrots in blender. Preheat oven to 350 degrees. Prepare 48 mini cupcake liners in cupcake pans.

Mix oil, sugar, vanilla, and eggs in stand mixer. In a separate bowl, combine all dry ingredients and mix well.

Pour dry ingredients into wet ingredients, mixing well. Then add carrots and mix until combined. Fill cupcakes liners about 2/3 full with batter. Bake for 12 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let cupcakes cool completely before frosting.


Toasted Marshmallow Frosting

4 egg whites

1 cup granulated sugar

¼ tsp cream of tartar

1 tsp vanilla extract


I know everyone is used to cream cheese frosting with carrot cake, but trust me – this is an awesome flavor pairing too! Try it and you’ll see for yourself!

Place a large metal bowl over a saucepan of just boiling water – not touching the water. (I just used my metal stand mixer bowl so I wouldn’t have to transfer the mixture). In the bowl, add the egg whites, sugar, and cream of tartar and whisk until the sugar dissolves about 4-6 minutes. Transfer this to your stand mixer (or it’s already in your stand mixer 😉 ) and beat with whisk attachment to firm peaks. Add vanilla and beat to stiff peaks. Pipe onto room temperature cupcakes using a large round tip.

To get those nice dollops you’ll want to firmly squeeze the piping bag until you get a spherical marshmallow, then pull up, stop squeezing as you release the bag to get that cute little tip. For the toasting, use a hand- held kitchen torch (great investment!). I toasted just one side (Be sure not to hold the torch too long or too close in one spot at a time, and keep it away from the liners.), and added a few orange sprinkles to the other side as a little homage to the carrots! Mmm, should smell like fall in your kitchen by now!