Description
Delicious pumpkin-infused cupcakes with chocolate chips, topped with creamy buttercream frosting.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup chocolate chips
- For frosting: 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, mix pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips.
- Divide batter evenly among cupcake liners and bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely on a wire rack.
- For frosting: Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until smooth.
- Frost the cooled cupcakes and serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Dessert
- Cuisine: American