Mini Pumpkin Cupcakes

Don't those look yummy?? Well, they are! They are these moist and delicious one-biters that my friends devour each time they eat them. A good friend of mine shared this recipe with me and it would only be right if I shared it with you. Here is what you need and what to do for the cupcakes...

2 cups of flour

2 cups of sugar

1/2 teaspoon of salt

2 teaspoons of baking powder

2 teaspoons of baking soda

2 teaspoons of cinnamon

1/4 teaspoon each of ground cloves and ground nutmeg

3 eggs

1 16oz can of pumpkin puree

1 cup of canola oil

Not the healthiest I know, but the recipe makes 96 one-biter cupcakes. Feel better? Good. Feel free to half this recipe if you need to. 

Preheat the oven to 350. Place liners in the mini cupcake pans. In a large bowl, mix all of the dry ingredients together. In a separate bowl, whisk all of the wet ingredients together. No mixer is necessary for the cupcakes, but you will need one for the frosting. Fill each mini muffin cup about 2/3's of the way full. Bake for about 12 minutes or until a toothpick comes out clean. Your nose will also tell you when they are ready. 

Here is what you need and what to do for that FABULOUS frosting...

3 cups of confectioners sugar

2 sticks of unsalted butter, room temperature

1 teaspoon of vanilla

1-2 tablespoons of whipping cream

2 teaspoons of cinnamon

Using a stand mixer fitted with a whisk attachment, mix the butter and sugar. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the vanilla and cream and beat for another minute. Add a little more cream if you would like a thinner frosting. Then add the cinnamon and beat until it is incorporated. I put the frosting into a Ziplock back and piped it on the cupcakes, but you could frost them any way you like. 

Linked up with Tasty Tuesdays!

Images by me

P.S. On a totally different note, I am over at Gaby's blog, The Vault Files, participating in her "In My Makeup Bag" series, so stop by!