Fall baking brings out the best flavors, and these Mini Pumpkin Cakes with Caramel Buttercream Frosting capture the season perfectly. If you’re looking for a cozy and indulgent treat, these mini cakes are the way to go. Each bite delivers a soft, spiced pumpkin cake paired with a rich and creamy caramel buttercream that melts in your mouth.
Whether you’re serving these for a family gathering, a holiday treat, or just a fun baking project, they’re sure to impress. Plus, they’re fun to make and even more fun to eat!
The Perfect Fall Dessert
Pumpkin and caramel are the ultimate fall flavor combo. The pumpkin brings warmth and spice, while the caramel adds a deep sweetness that makes these mini cakes feel extra indulgent. The best part? They’re bite-sized, making them the perfect dessert for sharing—or keeping all to yourself!
The frosting is where these cakes really shine. The caramel buttercream is smooth, creamy, and perfectly balanced with just a hint of salt to cut through the sweetness. It’s the ideal topping for the soft and fluffy pumpkin cake.
Baking Tips for Success
Making mini cakes might seem tricky, but with a few tips, you’ll be baking like a pro in no time. First, be sure to level out the batter in the baking sheet so it cooks evenly. After baking, don’t skip the cooling process—popping the cake in the freezer for a quick chill will help you cut out perfect circles for assembly.
When it comes to frosting, make sure your butter is at room temperature before starting. This ensures the buttercream will whip up nice and fluffy. If you find the frosting is too thick, you can add an extra tablespoon of heavy cream to loosen it up.
How to Serve These Mini Cakes
These mini pumpkin cakes are not only delicious but also super versatile when it comes to presentation. Here are some serving ideas to make them even more special:
- Whipped Cream: Add a dollop of whipped cream on top for an extra layer of creaminess.
- Caramel Drizzle: For caramel lovers, drizzle extra caramel syrup over the top of each cake.
- Spice it Up: A light sprinkle of cinnamon or pumpkin spice on top adds a nice finishing touch.
These cakes make a stunning dessert for any occasion, from holiday dinners to casual get-togethers. They also make great party favors or gifts when individually wrapped.
Storing Your Mini Pumpkin Cakes
If you have any leftovers (yeah, right), store the cakes in an airtight container in the fridge. They’ll stay fresh for up to 3 days, and you can always freeze them for longer storage. Just thaw them in the fridge overnight, and they’ll be ready to enjoy again.
These Mini Pumpkin Cakes with Caramel Buttercream Frosting are everything you want in a fall dessert—spiced, sweet, and incredibly satisfying. Whether you’re an experienced baker or just looking to try something new, these mini cakes are sure to become a seasonal favorite!
Mini Pumpkin Cakes
Ingredients
For the cake
- 2 cups all-purpose flour
- ½ teaspoon cinnamon
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- ½ teaspoon salt
- 4 eggs
- 1 15 oz can pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar
- 1 cup neutral oil
- 2 teaspoons vanilla extract
For the frosting
- 1 ½ sticks unsalted butter room temperature
- 3 cups powdered sugar
- 2 ½ tablespoons heavy cream
- ⅓ cup caramel syrup Ghirardelli recommended
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F. Line an 11×17-inch baking sheet with parchment paper, grease the sides, and set it aside.
For the cake
- In a small bowl, whisk together the flour, cinnamon, pumpkin pie spice, baking soda, and salt.
- In a separate large mixing bowl, using an electric or hand mixer on medium speed, beat together the eggs, pumpkin puree, white sugar, brown sugar, vegetable oil, and vanilla until fully combined.
- Gradually add the dry ingredients to the wet ingredients in thirds, mixing after each addition until fully incorporated. Be sure to scrape down the sides of the bowl as needed.
- Pour the batter into the prepared baking sheet and spread it evenly. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the pan and transfer it to a cooling rack. To speed up the cooling process, place the cake in the freezer for about 15-20 minutes until completely cool.
Prepare the frosting
- In a large bowl, beat the butter on medium speed for 1 minute. Gradually add the powdered sugar and beat until mostly combined.
- Add the heavy cream and caramel syrup, then continue to beat until the frosting is smooth and fluffy. Taste the frosting, and if needed, adjust the salt or add more caramel.
Assembly
- Once the cake is completely cool, use a 2-inch round cookie cutter to cut out 18 circles from the cake.
- To assemble the mini cakes, pipe a layer of frosting onto the top of 9 cake circles. Place the remaining 9 circles on top to create the second layer, then pipe another layer of frosting on top.
- If desired, garnish the mini cakes with whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
- Enjoy these delightful mini pumpkin cakes!