Virginia Feature: Mini Pumpkin Cupcakes with Friends

It’s pumpkin season! Pumpkins, sweaters, and the return of good TV, mark the beginning of fall. After spending the summer months bathing in the summer sunshine, pumpkin treats help ease us out of our flip-flops and back into the school routine. In French, we call this, “La Rentrée.”

This year, to kick off pumpkin season, my daughter and two of her classmates got together for a special bake date. After spending the year together, these three friends transitioned to new classrooms with new teachers and students. Getting together to bake pumpkin cupcakes seemed like a perfect way to celebrate their year, and start the new school year off right.

Mini pumpkin cupcakes are flavored with the signature spices of fall, including ginger, cloves, and nutmeg. Eat them plain. Or, top them with smooth mascarpone butter cream frosting. These bite-sized treats bake very quickly, and they are perfect for little hands and tiny tummies.

Celebrate this fall with good friends and mini pumpkin cupcakes. Bon Retour!


Mini Pumpkin Cupcakes

Prep Time: 10 mins
Cook Time: 12 mins
Yields: 18


  • 3/4 Cups - Cake Flour (or all-purpose flour) Cake flour makes the cupcakes a little lighter
  • 1/4 Teaspoon - Cinnamon
  • 1/2 Teaspoon - Pumpkin Pie Spice
  • 1/2 Teaspoon - Baking Powder
  • 1/4 Teaspoon - Baking Soda
  • 1/8 Teaspoon - Salt
  • 1/2 Cup - Sugar
  • 1/4 Cup - Butter (4 tablespoons) At Room Temperature
  • 1 Egg (room temperature)
  • 1/4 Cup - Organic Canned Pumpkin
  • 1/8 Cup - Whole Sour Cream (2 Tablespoons)
  • 1/2 Teaspoon - Pure Vanilla Extract
  • 1/4 Cup - Mascarpone Cheese
  • 1/2 Stick - Grass-fed butter, unsalted, room temperature
  • 2 Cups - Pur Cane Powdered Sugar (10-X)
  • 1 Pinch Salt
  • 1 Teaspoon - Pure Vanilla Extract
  • 1 Tablespoon - Grass-fed Milk


  1. Heat oven to 350 Degrees
  2. Line a mini muffin tray with 18 paper liners
  3. In one bowl, whisk together flour, spices, baking powder, baking soda, and salt
  4. In a separate bowl, combine the butter, and sugar and whisk vigorously to combine
  5. Add egg, pumpkin , sour cream, and vanilla. Whisk until smooth
  6. Combine wet and dry ingredients and stir until just combined
  7. Spoon batter into muffin cups, almost all the way up to the top
  8. Bake for 12 minutes, and test for doneness with a toothpick
  9. Allow to cool completely before frosting
  11. With a hand mixer, mix butter and mascarpone cheese
  12. Add powdered sugar, a little at a time, and continue to mix
  13. Finally add vanilla, a pinch salt, and milk. Whip on high for 2-3 minutes, until light and fluffy
  14. Spoon into a piping bag with the frosting tip of your choice, and swirl frosting on top of each cupcake
  15. Decorate each frosted cupcake with a candy pumpkin or sprinkles, or both! Enjoy!

Additional Info

Decoration Ideas: 1. Mellowcreme candy pumpkins 2. Fall colored sprinkles of your choice.

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