Description
Delicious and easy-to-make chocolate pumpkin cupcakes topped with creamy pumpkin cream cheese frosting.
Ingredients
Scale
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree, Libby’s canned pumpkin
- 1 cup (125 g) all purpose flour, sifted
- 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted
- 2 1/2 tsp pumpkin pie spice
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, cold
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
- Preheat oven to 350 degrees and line a standard cupcake pan with 12 cupcake liners.
- Cream together the butter and sugar in a large bowl with an electric mixer for 1-2 minutes.
- Add in the egg, egg yolk, and vanilla and mix until pale in color and smooth, about 1 minute.
- Mix in the milk, sour cream, and pumpkin puree.
- In a small bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until the batter is smooth.
- Evenly divide the batter among the cupcake liners, filling them about 3/4 full.
- Bake the cupcakes for 17-19 minutes, or until a toothpick comes out clean from the centers.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- For the frosting, measure out 1/2 cup of pumpkin puree and dry it to 1/4 cup using paper towels.
- Beat the softened butter in a medium bowl until pale and fluffy, about 5-10 minutes.
- Add in the cold cream cheese and mix until combined.
- Add the dried pumpkin and pumpkin pie spice, then mix.
- Add the powdered sugar a cup at a time and mix until light and fluffy, about 1-2 minutes.
- Transfer the frosting to a piping bag and pipe onto cooled cupcakes.
- Serve and store leftovers in an airtight container in the fridge for up to three days.
Notes
- Ensure the pumpkin puree is dried properly to avoid splitting in the frosting.
- Use a decorative piping tip for a beautiful finish on the cupcakes.
- Store any leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 19 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Chocolate Pumpkin Cupcakes, Pumpkin Cupcakes, Cream Cheese Frosting, Easy Cupcake Recipe