Pumpkin Mini Cupcakes

Pumpkin Mini Cupcakes

These frosted pumpkin cupcakes are light, moist, fun, and not too sweet! They're perfect for fall baking!

For the cupcakes, we love the Sally's Baking Addiction recipe (found here). 

For the frosting, all you need is 1 tub of FROST Buttercream and cinnamon for optional flavoring.

 

You'll need:

  • 1 tub of FROST Buttercream
  • (Optional: Cinnamon)
  • Favorite pumpkin cake recipe


How to:

  1. Bring FROST Buttercream Vanilla Bakery Frosting to room temp. (to the texture of softened butter.) Set on counter (2-4 hours) or microwave 25 seconds (monitor to prevent over-melting).
  2. Bake cupcakes and let cool.
  3. Whip FROST on HIGH with a hand / stand mixer (with paddle attachment) until totally smooth & fluffy. (Note: initial separation while whipping is completely normal, just keep whipping until turns smooth. The colder the frosting is when you begin, the longer it may take to whip until smooth.)
  4. (Optional: Stop the mixer and add in 1 tsp of cinnamon. Whip on medium speed until incorporated. Test for flavor. If you desire a stronger cinnamon flavor, slowly add in another 1/2 tsp and test again.)
  5. Spread or pipe on the cupcakes! 
  6. Store in the fridge & ENJOY!
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