Description
Seasonal warmth meets sweet indulgence in these pumpkin chocolate chip cupcakes with cinnamon buttercream, blending autumn’s richness with rich chocolate. Creamy frosting and spiced cake create a comforting dessert you’ll savor down to the last delectable crumb.
Ingredients
Scale
Cupcake Ingredients:
Main Dry Ingredients:
- 1 ¼ cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Spices:
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground ginger (optional)
Wet Ingredients and Mix-ins:
- ½ cup (120 milliliters / 4 fluid ounces) vegetable oil or melted butter
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup (240 grams) canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup (130 grams) mini chocolate chips
Cinnamon Buttercream Frosting Ingredients:
- ½ cup (115 grams) unsalted butter, softened
- 2 cups (240 grams) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
Instructions
- Prepare your baking workspace by positioning an oven rack in the middle and warming the oven to 350F (175C). Arrange cupcake liners inside a standard muffin tin, ensuring even spacing.
- Sift together flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt in a medium mixing bowl. Whisk thoroughly to distribute spices evenly and eliminate potential lumps.
- In a separate large mixing bowl, combine vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract. Whisk vigorously until the mixture transforms into a smooth, uniform consistency with no visible sugar granules.
- Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until the batter becomes cohesive, being careful to avoid overmixing. Delicately incorporate mini chocolate chips, distributing them evenly throughout the batter.
- Carefully spoon the batter into cupcake liners, filling each approximately three-quarters full. Place the muffin tin in the preheated oven and bake for 18-22 minutes, checking doneness by inserting a toothpick into the center of a cupcake – it should emerge clean.
- Remove cupcakes from the oven and allow them to rest in the tin for 5 minutes. Carefully transfer to a wire cooling rack, permitting them to reach room temperature completely before frosting.
- Create the cinnamon buttercream by beating butter in a medium bowl until it becomes creamy and light. Gradually introduce powdered sugar, blending after each addition. Incorporate ground cinnamon, vanilla extract, and milk, adjusting liquid to achieve a smooth, spreadable texture.
- Once cupcakes have cooled entirely, apply the cinnamon buttercream using a piping bag for elegant decoration or a spatula for a rustic finish. Optional garnishes include additional mini chocolate chips, a light dusting of cinnamon, or a charming candy pumpkin.
Notes
- Boost moisture by using fresh pumpkin puree instead of canned for a more vibrant, homemade flavor that elevates the entire cupcake experience.
- Prevent chocolate chips from sinking by tossing them in a tablespoon of flour before folding into the batter, ensuring even distribution throughout the cupcakes.
- Swap vegetable oil with melted coconut oil for a richer taste and potential dairy-free adaptation that adds subtle depth to the pumpkin base.
- Create gluten-free versions by replacing all-purpose flour with a 1:1 gluten-free baking blend, maintaining the same tender texture and delightful autumn-inspired profile.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg