Description
Moist chocolate pumpkin cupcakes topped with spiced pumpkin cream cheese frosting – perfect for Halloween and fall gatherings.
Ingredients
Cupcakes:
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 recommended)
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
Frosting:
1/2 cup (122 g) canned pumpkin puree (dried to 1/4 cup or 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
1. Preheat oven to 350°F (177°C) and line a 12-cup pan with liners.
2. Cream butter and sugar until light and fluffy.
3. Beat in egg, yolk, and vanilla until smooth and pale.
4. Mix in milk, sour cream, and pumpkin puree until combined.
5. Whisk flour, cocoa, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl.
6. Add dry mix to wet mix and stir until smooth.
7. Fill liners 3/4 full with batter.
8. Bake 17–19 minutes, test with toothpick for doneness.
9. Cool in pan 5 minutes, then move to wire rack.
10. Spread pumpkin puree on plate and blot dry until reduced to 1/4 cup.
11. Beat butter until pale and fluffy (5–10 minutes).
12. Add cold cream cheese and mix until smooth.
13. Mix in dried pumpkin and pumpkin pie spice.
14. Gradually add powdered sugar, beating until fluffy.
15. Pipe frosting on cooled cupcakes and serve.
Notes
Use only canned pumpkin, not homemade, to avoid excess moisture.
Dry the pumpkin puree well for stable frosting.
Bring ingredients to room temperature for proper rise.
Butter should be soft, cream cheese cold for best frosting consistency.
If frosting is too soft, chill briefly then re-whip before piping.
- Prep Time: 30 minutes
- Cook Time: 18 minutes
- Category: Halloween Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided