Pumpkin Mini Cupcakes

Mini cupcakes are perfectly suited for school treats and portion control - if you can stop yourself after 2 servings!

  • Prep Time: 30 minutes
  • Cook Time: 24 minutes
  • Makes: 36 servings
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All You Need


  1. Preheat oven to 350°F (180°C). Line 24 mini muffin cups with paper liners.

  2. Whisk together flour, sugar, spice, salt, baking powder and baking soda in a large bowl. Whisk together egg, pumpkin puree, oil, yogurt and vanilla in another bowl. Stir into flour mixture until just combined.

  3. Spoon batter by scant 1 tbsp (15 mL) into prepared pan (cups should be ¾ full). Bake until cake tester inserted in centre comes out clean, 12 minutes. Let cool in pan 2 minutes then remove to cooling rack. Repeat with 12 more mini muffin cups.

  4. Frosting: Beat butter in large bowl with electric beater on medium-high until light and fluffy, 4-5 minutes. Alternate beating in sugar and cream, making 2 additions of sugar. Beat in vanilla.

  5. Squeeze drops of red and yellow food colour and stir to create an orange coloured frosting. Fit piping bag with a small star tip and pipe icing on to cupcakes. Sprinkle with chocolate decors.

  6. Tip: Make cupcakes up to 2 days ahead. Make frosting up to 2 days ahead. Store cupcakes and frosting in separate airtight containers.

  7. Tip: Spoon frosting into a Ziploc bag and cut off corner for a DIY piping bag.


Need a little inspiration? We’re ready with a few suggestions.