Pumpkin Cupcakes with Cinnamon Chocolate Buttercream Frosting
The perfect cupcake for the fall season!
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Servings: cupcakes
ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1 cup packed light-brown sugar
- 1 cup granulated sugar
- 1 cup 2 sticks unsalted butter, melted and cooled
- 4 large eggs lightly beaten
- 1 can 15 ounces pumpkin puree
Buttercream
- 4 sticks unsalted butter softened
- pinch of fine grain sea salt
- 1 tablespoon pure vanilla extract
- 2 pounds confectioners’ sugar
- 4-6 tablespoons milk
- 1 ½ tsp cocoa powder
- ¾ tsp ground cinnamon
instructions
- Preheat oven to 350 degrees. Line cupcake pans with paper liners.
- In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg.
- In a separate large bowl, whisk together, brown sugar, sugar, butter, and eggs. Gradually add in the dry ingredients and whisk until smooth. Stir in the pumpkin puree.
- Divide batter evenly among 20 cupcake liners, filling approximately halfway. Bake 20 to 25 minutes, until a toothpick comes out clean. Cool completely on a wire rack before frosting.
- In a large mixing bowl, beat butter until fluffy. Gradually add in confectioners' sugar, and continue beating until fully combined. Beat in salt, vanilla, and 3 Tbsp of milk. Add additional Tbsp of milk at a time until you reach desired consistency. Beat on high until smooth and fluffy.
- Ice the cooled cupcakes as desired.