Ingredients
1cupall-purpose flour
1tspbaking powder
½tspbaking soda
¼tspsalt
1tspCinnamon
¼tspnutmeg
¼tspginger
½cuplight-brown sugar,packed
⅓cupgranulated sugar
⅓cupbutter,melted and whisked to cool slightly
⅓cupapplesauce,at room temperature
1egg,large
1egg yolk,large
1tspvanilla extract
¾cuppumpkin puree,+ 2 tbsp canned
2½tbspbuttermilk
1Cream Cheese Frosting,recipe
44pumpkin candies,optional
4ozcream cheese,softenend
¼cupbutter,softened
2cupspowdered sugar
½tspvanilla extract
Preparation
Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In a separate large mixing bowl, using and electric hand mixer on low speed, blend together light-brown sugar, granulated sugar, butter and applesauce until well combine and smooth, about 1 minute.
Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended. Slowly add dry ingredients and mix just until combine. Fill paper lined mini muffin cups ⅔ full (about 1 slightly heaping tablespoon in each) and bake in preheated oven 12 – 14 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting and optionally top each cupcake with a pumpkin candy. Store in an airtight container.
Note: I would recommend serving these within an hour or two of topping them if you are adding the pumpkin candy because after that the frosting will begin to break the candy down. I would also recommend storing them in the refrigerator (if not enjoying within a few hours) in an airtight container and then let them rest at room temperature before serving.
Combine cream cheese and butter in a mixing bowl and using an electric hand mixer on medium speed, blend together until light and fluffy. Add in powdered sugar and vanilla and blend on low speed until combine, then increase to medium and whip until smooth and fluffy.
