Small-Batch Vanilla Cupcakes with Pumpkin Spice Frosting - Perfect for when you do not want 12+ cupcakes! Perfectly moist with the most flavorful frosting. The perfect dessert for fall.
I haven't talked or chatted with you about cupcakes in awhile! Wow. It's hard to believe. I mean I love a great cupcake, but I hardly make them anymore. With it only being two of us in the house, it's hard to eat 12+ cupcakes. I'm sure there are others out there like us.
If I do bake cupcakes, I try to arrange it around my hubby's work schedule, he teleworks most of the time, so he can take them to work. It doesn't always work out.
I thought how perfect it would be to make a small-batch. This small-batch makes eight cupcakes! Even though it's a small-batch, these cupcakes are so moist and delicious. It's perfectly paired with the pumpkin spice frosting and is perfect for fall. It's not overwhelming, just pure deliciousness.
With October being breast cancer awareness, I paired up with Hhgregg and KitchenAid for an excellent cause. Right now you can help by cooking for the cure. If you post your cupcake photos to your Twitter, and Instagram feed with the hashtags #1000cupcakes and #donate, tagging @KitchenAidUSA and KitchenAid will donate $1 to support the Susan G. Komen Foundation!
Small-Batch Vanilla Cupcakes with Pumpkin Spice Frosting – Perfect for when you do not want 12+ cupcakes! Perfectly moist with the most flavorful frosting. The perfect dessert for fall.
- 1 large egg room temperature
- ½ cup buttermilk
- ½ cup vegetable oil or canola oil
- 2 teaspoons vanilla extract
- ¾ cup granulated sugar
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 4 tablespoons butter softened at room temperature
- ½ cup pure pumpkin puree not pumpkin pie filling
- 1 teaspoon pumpkin pie spice**
- 5 cups confectioners sugar
Preheat oven to 350 degrees. Line a muffin pan with liners. Set aside.
Whisk together the egg, buttermilk, oil, and vanilla extract together in a medium mixing bowl. Whisk in the granulated sugar.
Slowly fold in the flour, baking powder, and salt. Pour batter into the liners and bake for 18-20 minutes. Allow the cupcakes to cool.
Cream together the butter and pumpkin puree in a medium mixing bowl using a whisk attachment.
Whisk in the pumpkin pie spice and confectioners sugar 1 cup at a time.
Frost the cupcakes once they are cooled.
*You may have extra frosting leftover, depending on how much frosting you add to each cupcake.
**You may substitute pumpkin pie spice with ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves.
Nutrition estimated is based upon the brands I used. Yours may vary depending on brands.