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
Scale
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.
