Whenever I make cupcakes, I always find it makes too many and I have some leftover. Not so, with these easy pumpkin cupcakes. This recipe is a small batch and makes about 7 cupcakes. Perfect for that pumpkin craving!
Every time I make cupcakes. I find myself buried in cupcakes. Like 2 dozen cupcakes staring at me. Now for some people who bake because they actually need cupcakes for some event, then that might be fine. I am not one of those people. Clearly. I make cupcakes because I want them. I make cupcakes because it’s a Tuesday. A Wednesday. A rainy Saturday afternoon. Because I’m bored. I’m stressed. Had a bad day. Good day.I make cupcakes. All. The. Time.
So that means when I do make them, I have them staring at me. And I wonder, who will get these cupcakes this time? Co-workers? Friends? Family? Should I wander across the street and meet my neighbors officially?Time to change all that. Enter these small batch easy peasy pumpkin cupcakes.
Seven (or eight depending on your scooping) perfect cupcakes. One for each day of the week.
To Make These Easy Pumpkin Cupcakes (Small Batch):
Ok so let’s get down to business. Let’s talk about this recipe instead of just swooning over it (not that’s there anything wrong with that!).First of all this recipe uses the basic muffin recipe. So we are still using this basic muffin method here of adding your wet ingredients to your dry ingredients. And remembering to not over mix. Less is more people. Less is more. You want to make sure you measure your flour correctly so they come out light and fluffy as well. Spoon and level your flour so you get the correct amount. Now I used cinnamon, nutmeg, and cloves for this recipe or you can use pumpkin pie spice instead.
These are small batch cupcakes, so the amounts in the recipe might seem a bit odd. But trust me they work. I adapted this recipe from Sally’s Baking Addiction. I’ve made them before as simply pumpkin muffins, topped them with an espresso frosting, a cinnamon cream cheese frosting. Yea, they are pretty darn good. But as I said earlier, I don’t need a whole bunch of cupcakes. I just need a few. To eat. Like. Now.
If you want more buttercream inspiration, then be sure to download my “13 ways to flavor your buttercream” cheatsheet. Take vanilla to the next level and let your creativity in sugar soar 🙂 Was that a bit cheesy? Oh well you get the idea.
If you’re new to making cupcakes, then check out my 15 tips for making perfect cupcakes. And if frosting them leaves you cowering in a corner, then be sure to read how to frost a perfect cupcake. Trust me, you’ll be piping like a pro in no time. For this cupcake, I decided to use a half batch of this caramel icing. Pumpkin and caramel. Best friends together again.
To Make These Easy Pumpkin Cupcakes You Will Need:
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- Cupcake pans (I’ve been loving these non-stick ones lately)
- Greaseproof cupcake liners
- Kitchen-aid mixer (I stand by using one, to make the icing that much easier!)
- Dry measuring cups and measuring spoons
- My new favorite whisk (it’s a 2-in-1 whisk and bowl scraper!)
- Metal bowls (plastic tends to retain odors and can warp, metal is best)
So whether it’s a Tuesday or you just have a pumpkin craving you need to squash then these small batch cupcakes are it. Make some and invite a couple friends over. They will be gone before you know it.
And don’t forget to grab your FREE buttercream cheatsheet before you go 🙂
Craving More Pumpkin? Check out these recipes!
- Pumpkin Blondie Cheesecake
- White Chocolate Pretzel Pumpkin Bars
- Pumpkin Cheesecake Swirl Brownies
- Funfetti Pumpkin Cake
- 1/2 cup + 6 TBS all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 teaspoon cinnamon
- pinch of nutmeg
- pinch of cloves
- 1/4 brown sugar
- 1 egg
- 1/2 cup oil
- 2 Tablespoons + 2 teaspoons milk
- 1/2 teaspoon vanilla extract
- 1 1/2 sticks unsalted butter (3/4 cup)
- 1 1/2 cups powdered sugar
- 1 Tbs. Heavy Cream
- 1 Teaspoon vanilla extrat
- 1/2 cup caramel (homemade or jarred)
- 1. Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- 2. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Make a well in the center.
- 3. Add the brown sugar, eggs, pumpkin, oil, milk, and vanilla into the center and whisk until combined.
- 4.Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- *Instead of these spices, you may use 1/4 teaspoon pumpkin pie spice instead
- 5. For the frosting, in a stand mixer with a paddle attachment, beat the butter until light and fluffy (about 2-3 minutes). Add your confectioner sugar 1/2 cup at a time on low speed. Scrape down sides in between. Beat for about 3 minutes more. Then add your vanilla and heavy cream. Add in your caramel. Mix on high for 7-8 minutes until light and fluffy. Once your cupcakes are cooled, pipe your frosting onto your cupcakes.You can always just use a spatula and cover in sprinkles. Trust me, no one will mind. These are delicious either way!
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