Bake this Mini Frosted Pumpkin Cakes recipe idea. Tasty moist pumpkin spiced, small cakes decorated with caramel buttercream, for dessert.
Mini Frosted Pumpkin Cakes
A delicious fall or autumn mini pumpkin cakes topped and frosted with caramel buttercream icing for a tasty dessert. An Oven Baked fine dining dessert or snack to serve for special occasions. Spiced with pumpkin spices and cinnamon. Perfect for Thanksgiving or any occasion for a treat.
What is pumpkin cake made of?
Pumpkin cakes are made with pumpkin puree and pumpkin spices, as well as cinnamon. The normal dry ingredients and wet ingredients mixed together and bakes. Either a mini cake or normal cake and they are iced with various flavor icing or frosting. This one being a caramel buttercream frosting that make a delicious dessert.
Why is my pumpkin cake too moist?
If you find your pumpkin cake too moist and heavy at the bottom, then you have use to much liquid in the cake. Follow the recipe instructions carefully and use the freshest ingredients for the best results. As well as quality ingredients.
How to enhance pumpkin flavor?
To enhance the pumpkin flavor of you cake with the use of canned pumpkin puree, heat this up on your stove. Let cool before use. This will reduce the liquid and bring out the pumpkin flavors more. Making the cake moist and very tasty.
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh cooked or roasted pumpkin instead of canned pumpkin or pureed pumpkin. Just blend the pumpkin to a puree and use it in the recipe. The dark orange-colored flesh pumpkins are best and full of flavor. Get some in season and store for baking.
Ingredients
- all purpose flour
- cinnamon
- pumpkin pie spice
- baking soda
- salt
- eggs
- can pumpkin puree
- sugar
- brown sugar
- olive oil
- vanilla extract
For the full ingredients and the amounts for this mini cake as well as the caramel buttercream frosting recipe, the full instruction, see the recipe attached. This recipe is downloadable and printable, and has a cook mode so you can use it online without the screen going black.😁
How To
First things first, get all your ingredients together and grease and line your baking sheet pan. Then preheat your oven. (see the recipe attached)
In a small bowl combine the flour, cinnamon, pumpkin pie spice, baking soda and salt.
With a large mixing bowl, with an electric or hand mixer on medium speed combine the eggs, pumpkin, white sugar, brown sugar, vegetable oil and vanilla until combined.
Adding in thirds, slowly add the dry ingredients into the wet and mix until fully incorporated. Pausing to scrape the sides of the bowl.
Pour the batter onto the baking sheet and level the batter.
Bake for 20 minutes or until a toothpick inserted into the middle comes out clean.
Once baked, remove the cake from the pan and set on a cooling rack.
Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
Meanwhile, make the frosting by adding the butter into a large mixing bowl. With an electric or hand mixer on medium speed for 1 minute. Slowly add in the powdered sugar until mostly combined.
Pause to scrape the sides of the bowl, add the heavy cream and caramel. Mix until again a smooth and fluffy frosting has formed.
Taste, add the salt and additional caramel if desired. Transfer to a piping bag.
Once the cake has cooled, using a 2” round cookie cutter cut out 18 circles.
Assemble the cake by piping a single layer of frosting onto the top of the bottom layer, place the second layer of cake and pipe another coat of frosting on top.
If desired, garnish with whipped cream, a sprinkle of cinnamon or drizzle of caramel.
Decorate and garnish for a tasty and moist but flavorful mini pumpkin dessert.
Serve for tea or a decadent dessert for a fine dining experience.
Make a few for tea with family or Thanksgiving snacks and even get togethers.
Get the recipe below
Recommendations
(click the highlighted heading for the recipe)
Thanksgiving Dessert Recipes Ideas
Create these mini desserts for a fine dining experience —-> Mini Blueberry Mousse Cakes Glazed and Caramelized Pineapple Upside Down Mini Cake and Mini Carrot Cake with White Chocolate and Mini Chocolate Coated Lamingtons and Mini Lemon Curd Tartlets and Mini Apple Cream Tartlets and Mini Pavlova Cherries & Cream Cheese and Mini Blueberry Cheesecake Tartlets
Other pumpkin recipe to create —-> Best Pumpkin Cake Recipe and Easy Pumpkin Cream Parfait Recipe and Easy No Bake Pumpkin Cheesecake and Mini Pumpkin Bundt Cakes
Make some side dishes with the pumpkin vegetable for meals —-> Creamy Pumpkin Vegetable Casserole
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Fine Dining Dessert Serving Dishes
A few purchase online links of Fine Dining Dessert Serving Dishes to choose from. Fine dining desserts must be presented well.
Mini Frosted Pumpkin Cakes
Bake this Mini Frosted Pumpkin Cakes recipe idea. Tasty moist pumpkin spiced, small cakes decorated with caramel buttercream, for dessert.
- Prep Time: 25 min
- Cook Time: 20 min
- Total Time: 45 min
- Yield: 9 mini cakes 1x
- Category: Desserts, snack
- Method: Oven Baking
Ingredients
Cake Ingredients:
- 2 cups all purpose flour
- ½ tsp cinnamon
- 3 tsp pumpkin pie spice
- 2 tsp baking soda
- 1/2 tsp salt
- 4 eggs
- 1, 15 oz can pumpkin puree
- 1 cup sugar
- 1/2 cup light brown sugar
- 1 cup vegetable oil
- 2 tsp vanilla
Frosting Ingredients:
- 1.5 sticks unsalted butter, room temp
- 3 cups powdered sugar
- 2.5 Tbsp heavy cream
- ⅓ cup caramel syrup (Ghirardelli was used in this recipe)
- ¼ tsp salt
Instructions
1. Preheat the oven to 175 deg. C (350 deg. F.) Line an 11 x 17 inch baking sheet with parchment paper, grease the sides and set aside.
2. In a small bowl combine the flour, cinnamon, pumpkin pie spice, baking soda and salt.
3. In a large mixing bowl, with an electric or hand mixer on medium speed combine the eggs, pumpkin, white sugar, brown sugar, vegetable oil and vanilla until combined.
4. In thirds, slowly add the dry ingredients into the wet and mix until fully incorporated. Pausing to scrape the sides of the bowl.
5. Pour the batter onto the baking sheet and level the batter.
6. Bake for 20 minutes or until a toothpick inserted into the middle comes out clean. Once baked, remove the cake from the pan and set on a cooling rack. Place in the freezer for about 15 – 20 minutes to cool completely before frosting.
7. Meanwhile, make the frosting by adding the butter into a large mixing bowl. With an electric or hand mixer on medium speed for 1 minute. Slowly add in the powdered sugar until mostly combined.
1. Pause to scrape the sides of the bowl, add the heavy cream and caramel. Mix until again a smooth and fluffy frosting has formed.
2. Taste, add the salt and additional caramel if desired. Transfer to a piping bag.
3. Once the cake has cooled, using a 2” round cookie cutter cut out 18 circles.
4. Assemble the cake by piping a single layer of frosting onto the top of the bottom layer, place the second layer of cake and pipe another coat of frosting on top.
5. If desired, garnish with whipped cream, a sprinkle of cinnamon or drizzle of caramel.
6. Enjoy!
Notes
*I recommend using Ghirardelli caramel sauce in this recipe because it is thicker and helps to hold the shape of the frosting really well.
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