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These Chocolate Pumpkin Cupcakes are moist and fluffy marbled cupcakes topped off with a delectable, creamy Spiced Pumpkin Frosting.

Pumpkin Cupcake Recipe with Pumpkin Whipped Frosting

The only PUMPKIN CUPCAKE RECIPE you need! Moist and fluffy marbled cupcakes topped off with a delectable, creamy Spiced Pumpkin Frosting. So good!
Course Dessert
Cuisine American
Keyword Chocolate Pumpkin Cupcakes, Pumpkin cupcake recipes, Spiced Pumpkin Frosting
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 12
Calories 522kcal
Author Marie Roffey


For the Chocolate Pumpkin Cupcakes

  • 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

For the Spiced Pumpkin Frosting

  • 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


For the Chocolate Pumpkin Cupcakes

  • Preheat the oven to 350° F.
    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

For the Spiced Pumpkin Frosting

  • 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.


Tips: Do not over mix the two batters, they will marble more as you scoop them into the cupcake pan and as they bake.
Make sure all the cupcakes are filling to the same height so they all cook to the same doneness. 
It's important to note, I always use dutch processed cocoa. I love the intense color and taste. 
Make sure to use real pumpkin puree, not pumpkin pie filling. 


Calories: 522kcal | Carbohydrates: 74g | Protein: 3g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 91mg | Sodium: 124mg | Potassium: 154mg | Fiber: 1g | Sugar: 63g | Vitamin A: 6355IU | Vitamin C: 1.5mg | Calcium: 52mg | Iron: 1.3mg