Ingredients:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, melted
- 1/2 cup canned pumpkin puree
- 1/4 cup sour cream
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips optional
- For frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- Yellow and orange food coloring
- Fall-themed sprinkles for decoration
Instructions:
Start by heating the oven to 350F 175C
Cover a small cupcake pan with paper liners
Put the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a medium-sized bowl and mix them together with a whisk
Melt the butter and add it to another bowl
Then add the sour cream, egg, vanilla extract, and pumpkin puree
Combine well
Mix the wet and dry ingredients together until they are just mixed
You can add the mini chocolate chips if you want to
Fill up each mini cupcake liner about two thirds of the way to the top with batter
After the oven is hot, bake the cupcakes for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean
Take it out of the oven and put it on a wire rack to cool down completely
In a bowl, beat the softened butter until it is smooth and creamy
Add the powdered sugar, milk, and vanilla extract one cup at a time, and beat the mixture until it is smooth and fluffy
Separate the frosting into two parts
To make a gradient, color one part with orange food coloring and the other with yellow food coloring
Using a piping bag with a star tip, pipe swirls of colored frosting onto the cupcakes that have already cooled
Add fall-themed sprinkles that look like daisies to the top of each cupcake
Serve your tasty Fall Daisy Mini Cupcakes and enjoy them
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