Chocolate Pumpkin Cupcakes
Moist chocolate cupcakes with pumpkin purée, topped with silky pumpkin cream cheese frosting — the ultimate fall cupcake.
Servings: 12 cupcakes
Calories: 310kcal
Cost: 10
Equipment
- 12-cup muffin pan
- cupcake liners
- mixing bowls
- hand mixer or stand mixer
- measuring cups and spoons
- spatula
- piping bag (optional)
Ingredients
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pumpkin purée
- 1 cup all-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 1/4 cup pumpkin purée (for frosting)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy. Mix in eggs, vanilla, and pumpkin purée.
- In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Add dry ingredients to wet mixture alternately with buttermilk, mixing until just combined.
- Divide batter evenly among liners. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting: Beat cream cheese and butter together until smooth. Add powdered sugar, pumpkin purée, pumpkin pie spice, and vanilla. Beat until fluffy.
- Pipe or spread frosting onto cooled cupcakes. Serve immediately or refrigerate.
Notes
Store frosted cupcakes in the fridge for up to 4 days. Bring to room temperature before serving for best texture.