Halloween Mini Pumpkin Cupcakes

Name: Halloween Mini Pumpkin Cupcakes
Total time: P2H
Yield: 24
Cuisine: Fusion
Ingredients: flour, self-rising; brown sugar; pumpkin pie spice; eggs; pumpkin purée (canned); vegetable oil; sour cream; vanilla extract; ginger; cream cheese; butter, unsalted; powdered sugar; food coloring; candies; sugar crystals

.

Yield

24 servings

Prep

15 min

Cook

18 min

Ready

2½ hrs

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
1	cup	self-rising flour
⅔	cup	brown sugar golden and packed	*
2	teaspoons	pumpkin pie spice
1	large	eggs
½	cup	canned pumpkin purée puree
⅓	cup	vegetable oil
⅓	cup	sour cream
1 ½	teaspoons	vanilla extract
1	x	ginger chopped and crystallized, optional	*
8	ounces	cream cheese 1 package, at room temperature
½	cup	butter, unsalted at room temperature, 1 stick
2	cups	powdered sugar
1	x	food coloring orange and black	*
1	x	candies orange, black, white, and yellow	*
1	x	sugar crystals	*

Ingredients

Amount	Measure	Ingredient	Features
237	ml	self-rising flour
158	ml	brown sugar golden and packed	*
1E+1	ml	pumpkin pie spice
1	large	eggs
118	ml	canned pumpkin purée puree
79	ml	vegetable oil
79	ml	sour cream
7.5	ml	vanilla extract
1	x	ginger chopped and crystallized, optional	*
231.2	ml/g	cream cheese 1 package, at room temperature
118	ml	butter, unsalted at room temperature, 1 stick
473	ml	powdered sugar
1	x	food coloring orange and black	*
1	x	candies orange, black, white, and yellow	*
1	x	sugar crystals	*

Directions

Preheat oven to 350°F.

Line 24 mini muffin cups with 1¾x 1-inch your favorite Halloween paper liners or normal paper liners are fine too.

Cobmbine flour, golden brown sugar, and pumpkin pie spice in large bowl.

Mix together egg, canned pure pumpkin, vegetable oil, sour cream, and vanilla extract in medium bowl, and whisk until blend.

Stir mixture into dry ingredients until completely combined.

Spoon batter into paper liners (batter will almost fill liners).

Scatter crystallized ginger over, if needed.

Bake cupcakes until tester inserted into center comes out clean, 15 to 17 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 1 to 2 hours or until firm enough to easily spread.

Frost cupcakes;

Decorate the cupcakes, using candy and sugar crystals as desired.

Serve or store in an air-tight container.