Description
Delightful pumpkin cupcakes infused with warm spices and mini chocolate chips, topped with a creamy cinnamon buttercream. Perfect for fall festivities or any sweet occasion!
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3/4 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup mini chocolate chips
For the Cinnamon Buttercream:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely on a wire rack.
- Make the Cinnamon Buttercream: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar and cinnamon, beating until fluffy. Mix in the vanilla extract and 2 tablespoons of cream or milk; add more as needed for desired consistency.
- Assemble the Cupcakes: Once cooled, pipe or spread the cinnamon buttercream on top of the cupcakes and optionally garnish with mini chocolate chips or a dusting of cinnamon.
Notes
- Store in an airtight container for up to 3 days or refrigerate for up to a week.
- These cupcakes can also be frozen un-frosted for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 20g
- Sodium: 150 mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2 g
- Cholesterol: 30 mg