The only Pumpkin Cupcake Recipe you need! Moist and fluffy, chocolaty marbled cupcakes coupled with a delectable, creamy Spiced Pumpkin Frosting. Surely, this will be your favorite pumpkin cupcake recipe!
Baking with Pumpkin
I’m amazed when I bake with pumpkin that the pumpkin flavor always remains subtle but there. Do you know what I mean? You know there is pumpkin in it but at the same time, for such a unique flavor, it never seems to overpower. Moreover, the other thing I love about baking with pumpkin is pairing it up with chocolate and that’s how this Chocolate Pumpkin Cupcake Recipe came about. Total BFFs.
I love me a good chocolate cupcake, don’t you? As a matter of fact, I’ve made so many including these Salted Caramel Chocolate Cupcakes and my Loaded Rocky Road Cupcakes. Indeed, I think they’re my favorite type of cupcake. For this reason, I knew chocolate cupcakes would be a gorgeous way to showcase that perfect, sweet pumpkin flavor.
Marbled Chocolate Pumpkin Cupcake Recipe
Our Pumpkin Cupcake Recipe starts with creaming together butter and sugar, followed by eggs then pumpkin puree and a touch of vanilla. Next, we add a flour mixture and some buttermilk, keeping these cupcakes light and tender. Moving right along, the final step is to split the batter into 2 bowls and gently mix some cocoa through one of them. Last but not least, add one batter back to the other and just give it a couple of turns to marble it. It will marble more as you scoop it into your cupcake liners.
It’s important to note, I always use dutch processed cocoa. That’s not to say it works in every situation as it reacts differently with different ingredients, but I always tend to create my recipes around dutch processed cocoa as I just love the intense color.
How to Make Spiced Pumpkin Frosting
This Spiced Pumpkin Frosting should be illegal, it’s so good, especially atop our Pumpkin Cupcake Recipe! Creamy and light but sweet with the perfect texture to top the cupcakes. This is your everyday simple frosting recipe but transformed with the addition of pumpkin puree. Make sure to use real pumpkin puree, not pumpkin pie filling, and I always make homemade pumpkin puree, however store bought will work just as well in our Pumpkin Cupcake Recipe.
Our chocolate Pumpkin Cupcake Recipe topped with that amazing Spiced Pumpkin Frosting should definitely be on your fall treats menu. Don’t forget to grab a nice latte to have on the side and a comfy chair and lets bring on that cooler weather. After all, pumpkin is good for you, right? Check out all the Pumpkin Health Benefits and read our article title Facts About Pumpkin to learn how to pick the best pumpkin and more fun facts!
Sweet Pumpkin Recipes
For more pumpkin and fall desserts, I definitely recommend trying out these beauties:
- I mean, really, these Pumpkin Spice Chocolate Chip Cookies are just begging to be made!
- If you’re in a cake mood, this Pumpkin Crunch Recipe is just the thing to cure those pumpkin cravings.
- Don’t feel like baking yet still need your pumpkin fix, give these No Bake Pumpkin Cookies a try
- Another no bake favorite is our Pumpkin Cheesecake Balls. You can’t go wrong with chocolate and pumpkin!
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The only PUMPKIN CUPCAKE RECIPE you need! Moist and fluffy marbled cupcakes topped off with a delectable, creamy Spiced Pumpkin Frosting. So good!
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1/2 cup superfine sugar
- 1/2 cup dark brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup pumpkin purée
- 1/2 cup buttermilk
- 2 tablespoons cocoa
- 1 cup unsalted butter softened
- 3/4 cup pumpkin puree
- 4 1/2 cups powdered sugar sifted
- 3/4 teaspoons cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground ginger
- 1 1/2 tablespoons heavy cream
- Preheat the oven to 180C / 350F / 160C fan forced. Line 12 holes of a muffin tin with paper cupcake liners.
- Sift together the flour, baking powder, baking soda, cinnamon and salt. Mix together with a fork, then set aside.
- Beat the butter and sugar together until lightened and creamy. Add the eggs, one at a time, beating well after each. Make sure to scrape down the sides of the bowl every now and then.
- Add the vanilla and pumpkin and mix through to combine.
- Add 1/3 of the flour mix and stir through until just combined. Follow with half the buttermilk and mix through. Repeat this process until all the flour and buttermilk. Make sure not to overmix at this point or the cupcakes may turn out dense.
- Split the batter into 2 bowls. Add the cocoa to one of them and gently stir through to combine.
- Now add the plain pumpkin batter back to the chocolate batter and just turn it over once or twice with the spoon to start to marble it.
- Divide the batter up amongst the 12 cupcake liners.
- Bake for around 20 minutes, turning the trays half way through so they bake evenly. A toothpick should come out with just a crumb or two clinging to it when they are done.
- Pour half batter into a separate bowl, add cocoa and mix through
- Beat the butter well for about 5 minutes until light and creamy. Scrape down the sides of the bowl from time to time.
- Add the pumpkin puree and mix through well.
- With the mixer on low, add the powdered sugar 1 spoonful at a time until it is all incorporated. Add the spices and the cream then beat for 5 minutes until light and fluffy.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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