Mini Pumpkin Cupcakes with Cream Cheese Frosting

I needed something to take to a school bake sale, so I made these that I had recently seen on Cooking Classy.  Sadly, there were no pumpkin candies on our island this year (that I could find, anyway).  So, I topped each cupcake with a candy corn.  They would have been so cute with pumpkins, though! (Check out Cooking Classy to see what they look like with pumpkin candies.)

This made a ton, at least 40, I think, maybe more.  I didn't really count.  My husband and I enjoyed these.  My kids are not crazy about pumpkin-flavored baked goods, so while everyone (except one) tried one, they didn't want any more.  That's why I need to have excuses (bake sales, etc) to make stuff like this!  I like making stuff like this in the fall. 

Mini Pumpkin Cupcakes with Cream Cheese Frosting
adapted from Cooking Classy

1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/2 cup packed light brown sugar
1/3 cup granulated sugar
1/3 cup butter, melted and whisked to cool slightly
1/3 cup applesauce, at room temperature
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup + 2 Tbsp canned pumpkin puree2 1/2 Tbsp buttermilk (I used 1/2 tbsp lemon juice; the rest milk)1 recipe Cream Cheese Frosting, recipe follows
44 pumpkin candies or candy corns, optional

1.  Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.

2.  In a separate large mixing bowl, using and electric hand mixer on low speed, blend together brown sugar, granulated sugar, butter and applesauce until well combined and smooth, about 1 minute. Mix in egg, egg yolk and vanilla. Add pumpkin puree and buttermilk and mix until well blended.

3.  Slowly add dry ingredients and mix just until combined. Fill paper lined mini muffin cups 2/3 full (about 1 slightly heaping Tbsp in each) and bake in preheated oven 10 - 12 minutes until toothpick inserted into the center of cupcake comes out clean. Allow to cool completely then frost with Cream Cheese Frosting.   I used a Wilton 1M tip to pipe a decorative swirl.  Top each cupcake with a pumpkin candy or candy corn, if desired. Store in an airtight container.

Cream Cheese Frosting:
4 oz. cream cheese or Neufchatel, softenend
1/4 cup butter, softened
2 cups powdered sugar
1/4 teaspoon cinnamon
1/2 tsp vanilla extract

1.  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, cinnamon and vanilla and blend on low speed until combined, then increase to medium and whip until smooth and fluffy.

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