Mini Halloween Pumpkin Cupcakes
Mini Halloween Pumpkin Cupcakes is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F.
Line 24 mini muffin cups with 1 3/4x 1-inch paper liners.
Mix flour, golden brown sugar, and pumpkin pie spice in large bowl.
Whisk egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl.
Add mixture to dry ingredients; stir to fully combine.
Spoon batter into paper liners (batter will almost fill liners).
Scatter crystallized ginger over, if desired.
Bake cupcakes until tester inserted into center comes out clean, about 16 minutes.
Remove cupcakes from pan and let cool completely on rack.
Using electric mixer, beat cream cheese and butter in large bowl to blend.
Beat in powdered sugar.
Divide frosting among 3 bowls.
Tint frosting in first bowl with orange coloring (or combine red and yellow coloring to make orange) and frosting in second bowl with black coloring, keeping frosting in third bowl white.
Chill frosting 2 hours or until firm enough to easily spread.
Frost cupcakes; decorate using candy and sugar crystals as desired.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.