Pumpkin Cupcakes with Whipped Ganache Frosting

This recipe for Pumpkin Cupcakes with Whipped Ganache Frosting is easy and decadent.  Four moist cupcakes are flavored with pumpkin spice and topped with whipped chocolate ganache and whipped cream cheese frosting.  

Small Batch Whipped Ganache Frosted Pumpkin Cupcakes

Small Batch Pumpkin Cupcakes

I’ve made a few small batches of cupcakes, and I have to say that this is one recipe where I wanted more.  It could be the cool Fall air and anticipation for the holidays.  Or it could be that they were just that good.

Sometimes with pumpkin recipes, you can lose the flavor of the pumpkin.  Especially in baking – unless you are making a straight-up pumpkin pie.  However, the pumpkin flavor is the star of the show with these Pumpkin Cupcakes with Whipped Ganache Frosting.  We are including the best-supporting spices like cinnamon, nutmeg, and ginger.  And rightfully so.  When we think of a pumpkin dessert, more often than not, we want it to taste like pumpkin spice.  Am I right!? 🙂

As with my other small batch cupcakes, this recipe is also extremely easy.  In about 30 minutes, you’ll have yourself a delicious batch of pumpkin goodies.  Plus, you won’t dirty every bowl, spoon and measuring cup in your kitchen!

More Small Batch Cupcake Recipes

Whipped Dark Chocolate Ganache Frosting

You may be asking – ‘why is it that I have never had whipped dark chocolate ganache’?  And trust me, I asked myself the same question when I first tried it.  

Again, another super easy dessert (frosting).  As the name implies, I used dark chocolate morsels from Nestle for this recipe.  However, you can use any chocolate morsel flavor you like.  What gives this frosting the ‘whip’ is heavy whipping cream.  It seems simple enough and it is.  You melt the morsels in the warm cream; let it cool; then whip it up just like you would whipped cream.  

Once you’ve made it, you may find yourself making more just because.

Whipped Cream Cheese Frosting

When I first made the whipped cream cheese frosting I realized it was really the foundation of no-bake cheesecake.  That said, I am working on a recipe for that.  🙂

The one tip I want to highlight on the whipped cream cheese frosting is that the cream cheese needs to be at room temperature.  Cold cream cheese is next to impossible to whip and make smooth, so just make your life easier and take it out of the fridge about an hour before you get started.

With both of these frostings, because of their main ingredient – chocolate chips and cream cheese – they will firm up more when they are refrigerated.  Although, their room-temperature consistency is just as delish.

Single Pumpkin Cupcake with Whipped Ganache Frosting

Delicious Desserts for Fall

These little Pumpkin Cupcakes with Whipped Chocolate Ganache Frosting are a great addition to your holiday dessert table.  Along side some of these other treats from Butter and Bliss!

Small Batch Frosted Pumpkin Cupcakes
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Small Batch Pumpkin Cupcakes

This recipe for Pumpkin Cupcakes with Whipped Ganache Frosting is both easy and decadent.  Four perfectly moist cupcakes are flavored with pumpkin spice and topped with a smooth whipped dark chocolate ganache and whipped cream cheese frosting.  The best of all worlds when it comes to great flavor combinations for pumpkin!
Prep10 mins
Cook18 mins
Total28 mins
Servings: 4 Cupcakes
Author: Erin | Butter and Bliss


  • 1 – Muffin/Cupcake Pan


  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons granulated sugar
  • 4 tablespoons light brown sugar
  • 1/4 cup pumpkin puree, canned
  • 1 large egg
  • 2 tablespoons unsalted butter, melted



  • 2 and 1/2 ounces cream cheese, room temperature
  • 2 tablespoons pure maple syrup
  • 1/4 cup heavy cream



  • In a small bowl, use a handheld mixer to whip the heavy cream into stiff peaks.
  • In another small bowl, use the handheld mixer to beat the cream cheese and maple syrup until smooth and creamy. Use a spatula to fold the whipped cream into the cream cheese. Refrigerate until ready to frost the cupcakes. The frosting will set up more as it refrigerates.


  • In a small microwave-safe bowl add the chocolate chips and heavy whipping cream. Heat until the cream is warm, but not boiling over.
  • Remove the bowl from the microwave and let the mixture sit for 3-5 minutes to allow the chips to melt. Then stir the ganache until fully incorporated and smooth. Transfer to the refrigerator to allow the ganache to cool and set up. Keep in the refrigerator while your cupcakes are baking and cooling.
  • When ready to frost the cupcakes, use a handheld mixer and beat the ganache until light and fluffy – about 3-5 minutes.


  • Preheat oven to 350o degrees and adjust the oven rack to the middle position. Line a muffin pan with 4 cupcake liners.
  • In a small mixing bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • In a medium mixing bowl, add both sugars and the pumpkin puree. Whisk together until well combined. Whisk in the egg, then the melted butter.
  • Add the dry ingredients to the wet ingredients and mix until no flour streaks remain. Using a small spoon or cookie scoop, pour the batter in equal amounts into each of the cupcake liners.
  • Bake for 18-20 minutes or until the top of the cupcakes are spongy and a toothpick inserted in the middle comes out mostly clean. Cool in the pan on a wire rack for 5 minutes before transferring the cupcakes to the wire rack to cool completely.
  • To frost the cupcakes, you can use a knife to spread on layers of the Whipped Chocolate Ganache Frosting and Whipped Cream Cheese Frosting. Or, you can transfer each frosting to a piping bag and pipe on alternating layers of each frosting. The cupcakes are best enjoyed the day they are baked!
Course: Dessert
Cuisine: American
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