The next couple weeks are probably filled with all sorts of holiday parties, some on the formal side and others that may just be casual gatherings with friends. For those casual gatherings, I like to bring a dessert and ideally something that is already in individual serving sizes. I realized that mini cupcakes make the most sense since they are already bite size (and most people will end up cutting full size cupcakes to smaller pieces).
This is the first recipe I made with my new mini cupcake pan. I originally wanted to make mini cupcake pumpkin pies, and adapted several different recipes I had on hand to make this. It actually has a strong ginger taste, making it a great holiday dessert. You can add food coloring to give it a more festive feel (I used orange here since I made it for a “Friendsgiving”).
1 can (15 oz) of canned pure pumpkin
1 1/2 cup of heavy cream
1/2 cup of brown sugar
1/3 cup of granulated white sugar
1/2 teaspoon salt
1 tablespoon cinnamon
1 tablespoon ground ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
2/3 cup of all purpose flour
1 stick (1/2 cup) butter
8 ounce (1 package) cream cheese
2 cups of powdered sugar
1 teaspoon vanilla extract
food coloring (optional)
1. Preheat oven to 350 F.
2. Mix white and brown sugar, salt, cinnamon, allspice, ginger, nutmeg in a large bowl.
3. Beat eggs into mixture.
4. Add canned pumpkin and heavy cream and stir until it’s well incorporated.
5. Add the flour and mix until all the ingredients are mixed thoroughly.
6. Line a mini cupcake pan with foil liners and spray lines with cooking spray (this is an important step to make sure that the cupcakes don’t stick to the liners).
7. Fill each mini cupcake to just below the top.
8. Bake the cupcakes for 30 minutes.
9. Remove the cupcakes from the oven and cool for at least 30 minutes.
10. To make the frosting while the cupcakes cool, mix softened butter and cream cheese in a bowl. This works best with an electric mixer!
11. Add the sugar and vanilla extract and mix until completely blended.
12. To make colored frosting, add the desired color of food coloring (only a few drops – I used 2 drops of yellow and red to make the orange color). Mix until completely blended.
13. Using a spreader or a pastry bag, put the frosting on the cupcakes and serve!