Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream
These Pumpkin Chocolate Chip Cupcakes are soft, moist, and filled with the warm flavors of fall. Topped with a creamy cinnamon buttercream frosting, they’re a perfect treat for autumn gatherings or any time you crave a cozy dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Category: Dessert, Cupcakes
- Cuisine: American
Ingredients
Scale
Makes 12 cupcakes
- For the cupcakes:
- 1 1/4 cups (160 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon ground ginger (optional)
- 1/4 teaspoon salt
- 1/2 cup (120 ml) vegetable oil or melted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup (240 g) canned pumpkin puree
- 1 teaspoon vanilla extract
- 3/4 cup (130 g) mini chocolate chips
- For the cinnamon buttercream frosting:
- 1/2 cup (115 g) unsalted butter, softened
- 2 cups (240 g) powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk or heavy cream
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the dry ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Prepare the wet ingredients:
- In a large bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla extract until smooth.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the mini chocolate chips.
- Bake the cupcakes:
- Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the cinnamon buttercream frosting:
- In a medium bowl, beat the butter with an electric mixer until smooth and creamy.
- Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
- Mix in the cinnamon, vanilla extract, and 2 tablespoons of milk. Add more milk as needed to achieve a creamy, spreadable consistency.
- Frost the cupcakes:
- Once the cupcakes are completely cooled, frost them with the cinnamon buttercream using a piping bag or a spatula.
- Serve and enjoy:
- Garnish with extra mini chocolate chips, a sprinkle of cinnamon, or a decorative candy pumpkin, if desired.
Notes
- For extra fall flavor, replace 1/4 teaspoon of cinnamon with pumpkin pie spice in the cupcake batter.
- Store the cupcakes in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving.
- These cupcakes freeze well without the frosting. Thaw and frost before serving.