These pumpkin cupcakes with whipped ganache frosting are brimming with plenty of pumpkin and cozy spices for fall! The small batch recipe yields incredibly moist cupcakes that are finished with a tasty double-helping of whipped frosting. A must-have dessert recipe for fall!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Frosting, Cupcakes, Pumpkin, Small Batch, Whipped Ganache
In a small bowl, use a hand held mixer to whip the heavy cream into stiff peaks.
¼ cup heavy cream
In another small bowl, use the hand held 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.
2 ½ ounces cream cheese, room temperature, 2 tablespoons pure maple syrup
Whipped Ganache Frosting
In a small microwave-safe bowl add the chocolate chips and heavy whipping cream. Heat until the cream is warm, but not boiling over.
¼ cup dark chocolate chips, ¼ cup heavy cream
Remove the bowl from the microwave and let the mixture sit for 3 to 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 hand held mixer and beat the ganache until light and fluffy - about 3 to 5 minutes.
Cupcakes
Preheat oven to 350F 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, and pumpkin pie spice.
½ cup all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon salt, ¾ teaspoon pumpkin pie spice
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.
3 tablespoons granulated sugar, 4 tablespoons light brown sugar, ¼ cup pure canned pumpkin, 1 large egg, 2 tablespoons unsalted butter, melted
Sprinkle the dry ingredients over the wet ingredients and mix just until no dry streaks remain. Using a small spoon or cookie scoop, pour the batter in equal amounts into each of the cupcake liners.
Bake for 18 to 20 minutes or until the top of the cupcakes are spongy and a toothpick inserted in the middle comes out mostly clean. Cool the cupcakes in the pan set on a wire cooling rack for 5 minutes before transferring to the wire rack to cool completely.
To frost the cupcakes, you can use an offset spatula to spread on layers of the ganache frosting and cream cheese frosting. Or, you can transfer each frosting to a piping bag and pipe on alternating layers. The cupcakes are best enjoyed the day they are baked!
Notes
Serving Size - This recipe has been tested as a small batch. If you double the recipe, let me know how they turn out!
Brown Sugar - I recommend light brown sugar as dark brown sugar has more moisture, and may make the cupcakes dense.
Pumpkin – Depending on the brand, canned pumpkin can have different names, but is the same thing: Pumpkin Puree, Pure Pumpkin, 100% Pumpkin, Organic Pure Pumpkin. Just be sure it is not Pumpkin Pie Filling.
Leftover Pumpkin - You will have leftover pumpkin, regardless of the size can you use. Check out my other pumpkin recipes to make another batch of pumpkin treats!
Frosting Options - Check out my other frosting recipes for different ideas to frost the pumpkin cupcakes.
Storing Leftovers - The cupcakes can be stored covered at room temperature for 6 to 8 hours. Beyond that, it is best to store them covered in the refrigerator for up to 3 days.
Freezing Cupcakes - Unfrosted cupcakes can be wrapped tightly in plastic, then placed in a ziploc or covered container and frozen for up to 3 months. Thaw in the refrigerator, then bring to room temperature to frost.