Dessertsbonappetit3.8
Fun-Size Halloween Cupcakes
These mini pumpkin-spice Halloween cupcakes are designed to withstand decorating by costumed kiddos—but you can also go it alone. Bonus: no piping tip required.
👥 24 Servings⏳ Prep: 45 min👤 Janet McCracken📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
Cupcakes:
2
Position rack in center of oven; preheat oven to 350°F. Line 24 mini muffin cups with paper liners. Spray liners lightly with nonstick vegetable oil spray; set aside.
Nonstick vegetable oil spray, for greasing liners(120 g) cake flour1 cup(100 g) powdered sugar1 cup
3
Whisk 1 cup (120 g) cake flour, ½ tsp. Diamond Crystal kosher salt, 1 tsp. baking powder, ⅔ cup (packed; 133 g) light brown sugar, and 2 tsp. pumpkin pie spice in large bowl. Whisk 1 large egg, ½ cup canned pure pumpkin, ⅓ cup vegetable oil, ⅓ cup sour cream, and 1½ tsp. vanilla extract in medium bowl until combined. Add dry ingredients to pumpkin mixture; fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
(120 g) cake flour1 cup. baking powder1 tsp(100 g) powdered sugar1 cup. pumpkin pie spice2 tsplarge egg1½ tsp. vanilla extract1. vanilla extract1 tsp
4
Divide batter among paper liners (about 1 heaping tablespoon per muffin cup; batter will almost fill liners). Bake cupcakes until toothpick or other tester inserted into center comes out clean, 12–⏱️ 16 minutes. Remove cupcakes from pan and let cool completely on rack. Do Ahead: Cupcakes can be made 1 day ahead. Store in an airtight container at room temperature.
5
Frosting and assembly:
6
Using electric mixer, beat 4 oz. cream cheese, room temperature, ¼ cup (½ stick) unsalted butter, room temperature, 1 tsp. vanilla extract, and ½ tsp. Diamond Crystal kosher salt in large bowl until, smooth, about ⏱️ 5 minutes. Beat in 1 cup (100 g) powdered sugar until frosting is smooth and creamy, about ⏱️ 5 minutes.
(120 g) cake flour1 cup. cream cheese, room temperature4 oz(100 g) powdered sugar1 cup½ tsp. vanilla extract1. vanilla extract1 tsp
7
Divide white frosting among 3 small 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 at least ⏱️ 1 hour or until firm enough to easily spread. Do Ahead: Frosting can be made 5 days ahead. Store chilled in airtight containers. Beat briefly with an electric mixer to loosen if necessary.
8
Frost cupcakes; decorate using candy and sanding sugar as desired. Editor’s note: This recipe was first printed in our October 2009 issue with the title ‘Mini Halloween Pumpkin Cupcakes’ and has been updated to use cake flour and leavener instead of self-rising flour. Head this way for more Halloween desserts from our friends at Epicurious →
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