How To Make Pumpkin Cupcakes with Frosting
These moist and fluffy pumpkin cupcakes makes for a decadent treat, packed with sweet chocolate chips inside and dark chocolate frosting on top.
Serves:
Ingredients
For Pumpkin Chocolate Chip Cupcakes:
- 1¾cupsall-purpose flour,spooned and leveled
- 1tspbaking powder
- 1tspbaking soda
- ½tspsalt
- 1½tspground cinnamon
- 1tsppumpkin pie spice
- â…”cupdark brown sugar,packed
- 2large eggs
- 1cuppure pumpkin puree
- ½cupvegetable oil
- â…“cupmilk
- 1tsppure vanilla extract
- ½cupmini chocolate chips
For Dark Chocolate Frosting:
- 2¾cupsconfectioners’ sugar
- â…”cupunsweetened cocoa powder
- 6tbspunsalted butter,softened to room temperature
- 6tbspheavy cream
- 1tsppure vanilla extract
Instructions
-
Preheat the oven to 350 degrees F. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
Cupcakes:
-
In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until combined. Set aside.
-
In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined.
-
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter. Fold in the chocolate chips.
-
Spoon the batter evenly into 14 cups; fill the unused cups one-third full with water to prevent warping.
-
Bake for 17 to 18 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
Frosting:
-
Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
-
With a handheld stand mixer, beat the butter at medium speed until fluffy for about 2 minutes. Gradually add the sifted sugar-cocoa powder mix alternately with the heavy cream and vanilla.
-
Beat on low speed after each addition. Add more powdered sugar if the frosting is too dark. Add a pinch of salt if the frosting is too sweet.
-
Frost the cooled cupcakes, serve, and enjoy!
Recipe Notes
Cover the frosted cupcakes and store them at room temperature or in the refrigerator for up to 4 days.
Nutrition
- Calories:Â 383.54kcal
- Fat:Â 18.83g
- Saturated Fat:Â 7.01g
- Trans Fat:Â 0.28g
- Monounsaturated Fat:Â 8.24g
- Polyunsaturated Fat:Â 1.88g
- Carbohydrates:Â 52.45g
- Fiber:Â 2.83g
- Sugar:Â 36.04g
- Protein:Â 4.28g
- Cholesterol:Â 50.24mg
- Sodium:Â 224.67mg
- Calcium:Â 71.52mg
- Potassium:Â 151.57mg
- Iron:Â 1.91mg
- Vitamin A: 218.36µg
- Vitamin C:Â 0.86mg
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