If you’re craving a dessert that perfectly captures the cozy essence of fall, then you absolutely must try this Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe. These cupcakes are a delightful blend of moist pumpkin-infused cake and melting pockets of mini chocolate chips, all crowned with a luxuriously smooth cinnamon-spiced buttercream. From the first bite, you’ll get the comforting warmth of pumpkin and spices paired with a sweet surprise of chocolate, making it a knockout treat for any autumn gathering or just a sweet moment of indulgence at home.
Ingredients You’ll Need
These ingredients are straightforward yet essential to creating the perfect texture, flavor, and seasonal charm for your cupcakes. Each component plays a role in balancing moisture, spice, and sweetness to give you that irresistibly tender bite and delectable frosting.
- All-purpose flour (1 ¾ cups): Provides the structure that holds your cupcakes together soft yet stable.
- Baking soda (1 teaspoon): Helps the cupcakes rise beautifully and creates a tender crumb.
- Baking powder (½ teaspoon): Adds extra lift and lightness for a fluffy texture.
- Salt (½ teaspoon): Enhances all the flavors while balancing the sweetness.
- Ground cinnamon (1 teaspoon): Brings that iconic warm spice that complements pumpkin perfectly.
- Ground nutmeg (½ teaspoon): Adds a slightly sweet, aromatic depth to the batter.
- Ground cloves (¼ teaspoon): Lends a hint of earthiness to round out the spice profile.
- Vegetable oil (½ cup): Keeps the cupcakes moist and tender without overpowering flavors.
- Granulated sugar (¾ cup): Sweetens without heaviness, balancing the spices.
- Brown sugar (½ cup, packed): Adds rich, caramel notes that pair beautifully with pumpkin.
- Large eggs (2): Bind everything together and contribute to the cupcake’s richness.
- Canned pumpkin purée (1 cup): The star ingredient providing natural moisture, color, and that unmistakable pumpkin taste.
- Vanilla extract (1 teaspoon): Elevates the overall flavor with a sweet, fragrant note.
- Mini chocolate chips (¾ cup): These little gems scatter sweetness and melty chocolate throughout every bite.
- Unsalted butter (1 cup, softened): The base for luscious cinnamon buttercream, providing creaminess and richness.
- Powdered sugar (3 cups): Sweetens and helps create that smooth, spreadable texture for frosting.
- Ground cinnamon (1 teaspoon): Infuses the buttercream with a warm spice that perfectly echoes the cupcake’s flavors.
- Heavy cream (2 tablespoons): Lightens the buttercream making it fluffy and easy to pipe or spread.
- Vanilla extract (1 teaspoon): Adds a delicate, aromatic sweetness to the frosting.
- Pinch of salt: Balances the sweetness and enhances the cinnamon in the buttercream.
How to Make Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
Step 1: Prepare your dry and wet ingredients
Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together all your dry ingredients — flour, baking soda, baking powder, salt, and spices — to ensure they’re evenly combined, which guarantees every cupcake is perfectly spiced. In a separate large bowl, whisk your wet ingredients including the vegetable oil, both sugars, eggs, pumpkin purée, and vanilla extract until the mixture is smooth and velvety.
Step 2: Combine and fold in chocolate chips
Gradually add the dry mixture into the wet ingredients, stirring just until everything is combined to avoid overmixing, which can make your cupcakes dense. Once your batter is just cohesive, fold in those mini chocolate chips evenly. Their size helps them distribute throughout your cupcakes, creating delightful surprises of melted chocolate in every bite.
Step 3: Bake the cupcakes
Divide the batter evenly into your prepared cupcake liners, filling each about two-thirds full to allow room for rising. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will start smelling like autumn heaven as those spices bake into the batter!
Step 4: Cool and frost
Allow your cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. While they cool, whip up your cinnamon buttercream by beating softened butter on medium speed until creamy. Add powdered sugar one cup at a time, mixing well after each addition for a smooth finish. Stir in cinnamon, vanilla, heavy cream, and salt, then beat at high speed until the frosting is fluffy and easy to spread. Once your cupcakes are 100% cool, frost generously using a piping bag or a spatula. This is where your cupcakes get that magical finishing touch.
How to Serve Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
Garnishes
To elevate the presentation and add texture, sprinkle a pinch of cinnamon or a few mini chocolate chips on top of the buttercream. Crushed toasted pecans or a light dusting of ground nutmeg add a lovely rustic flair. These simple touches make your cupcakes look as delightful as they taste.
Side Dishes
These cupcakes pair wonderfully with warm beverages like spiced chai tea, fresh brewed coffee, or hot apple cider. For an indulgent twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream for that extra creamy contrast.
Creative Ways to Present
Try arranging your cupcakes on a tiered dessert stand adorned with autumn leaves or miniature pumpkins for a festive look. Wrapping cupcake liners with decorative paper or tying each cupcake with a little twine adds a charming homemade touch, perfect for gifting or parties.
Make Ahead and Storage
Storing Leftovers
Once frosted, store your Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe in an airtight container at room temperature for up to two days. If your room is warm, refrigeration is recommended to keep the buttercream firm.
Freezing
You can freeze unfrosted cupcakes by wrapping them individually in plastic wrap and placing them in a freezer-safe container for up to three months. Thaw completely before frosting. If you want to freeze frosted cupcakes, place them on a baking sheet to solidify the frosting first, then wrap gently and freeze. Thaw overnight in the refrigerator to maintain texture and flavor.
Reheating
These cupcakes are best enjoyed at room temperature. If reheating, avoid the microwave once frosted to prevent melting the buttercream. Instead, warm unfrosted cupcakes briefly in the oven at low temperature, then add frosting fresh if desired.
FAQs
Can I substitute fresh pumpkin for canned pumpkin purée?
Fresh pumpkin can be used, but it needs to be cooked, pureed, and well-drained to avoid excess moisture. Canned pumpkin purée is the easiest and most consistent option for perfect texture every time.
Why are mini chocolate chips recommended over regular size?
Mini chocolate chips distribute more evenly throughout the batter, preventing all the chocolate from sinking to the bottom and ensuring every bite has that delightful chocolate surprise.
Can I make these cupcakes gluten-free?
Yes! Substitute the all-purpose flour with a good quality gluten-free flour blend that’s designed for baking. Just keep in mind that the texture may vary slightly.
How can I make the cinnamon buttercream sweeter or less sweet?
You can adjust the powdered sugar amount to taste. Adding a touch more heavy cream can also lighten the sweetness without losing creamy texture.
What’s the best way to pipe the cinnamon buttercream?
A large star tip works beautifully for these cupcakes, giving them a classic swirl that looks gorgeous on any occasion.
Final Thoughts
I can’t recommend this Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe enough! It’s bursting with fall flavors, rich textures, and that cozy, irresistible charm that makes pumpkin desserts so beloved. Whether you’re baking for friends, family, or just treating yourself, these cupcakes bring warmth and sweetness to any day. Give this recipe a try—you’ll be amazed at how quickly they disappear from the plate!
Print
Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in the cozy flavors of fall with these Pumpkin Chocolate Chip Cupcakes topped with a rich Cinnamon Buttercream. Moist pumpkin-infused cupcakes studded with mini chocolate chips are perfectly complemented by a creamy, spiced buttercream frosting, making them an irresistible treat for any occasion.
Ingredients
For the cupcakes:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup vegetable oil
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 cup canned pumpkin purée
- 1 teaspoon vanilla extract
- ¾ cup mini chocolate chips
For the cinnamon buttercream:
- 1 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves. This ensures even distribution of leavening and spices throughout the batter.
- Combine Wet Ingredients: In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin purée, and vanilla extract until the mixture is smooth and creamy.
- Add Dry Ingredients to Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined to avoid overmixing which can make cupcakes tough.
- Fold in Chocolate Chips: Carefully fold in the mini chocolate chips, dispersing them evenly throughout the batter.
- Fill Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full to allow room for rising.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center of a cupcake comes out clean, indicating they’re fully baked.
- Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Cinnamon Buttercream: Beat the softened butter on medium speed until creamy. Add powdered sugar one cup at a time, beating well after each addition. Then add ground cinnamon, vanilla extract, heavy cream, and a pinch of salt. Beat on high speed until the frosting is fluffy and easily spreadable.
- Frost Cupcakes: Once the cupcakes have completely cooled, frost them with the cinnamon buttercream using a piping bag or spatula for a beautiful finish.
Notes
- These cupcakes can be made a day ahead and stored in an airtight container to maintain freshness.
- For extra fall flavor, consider adding a pinch of ground ginger or a splash of maple syrup to the buttercream.
- Mini chocolate chips are preferred as they distribute better in the batter, but regular-size chips work as well.
