Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are a delightful fall treat that combines the warmth of spiced pumpkin with bursts of sweet chocolate chips. Topped with a creamy cinnamon buttercream frosting, these cupcakes are the perfect blend of autumn flavors and are ideal for gatherings or just a cozy day at home.
Table of Contents
- Introduction
- Ingredients
- Instructions
- Cook Notes
- Variations
- Serving Suggestions
- Frequently Asked Questions
- Conclusion
Ingredients
Cupcakes
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 1/2 cup buttermilk
- 1 cup mini chocolate chips
Cinnamon Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Cupcake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, whisk together the melted butter and sugar until well combined. Add the eggs, one at a time, followed by the vanilla extract. Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Stir until just combined. Fold in the mini chocolate chips.
Step 3: Bake the Cupcakes
Divide the batter evenly among the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cinnamon Buttercream Frosting
In a large mixing bowl, beat the softened butter until creamy, about 2-3 minutes. Gradually add the powdered sugar and beat on low speed until combined. Add the cinnamon and vanilla extract, and beat until well incorporated. Add the heavy cream, one tablespoon at a time, until the frosting reaches your desired consistency.
Step 5: Frost the Cupcakes
Once the cupcakes are completely cool, frost them with the cinnamon buttercream using a piping bag or an offset spatula. Garnish with extra mini chocolate chips or a sprinkle of cinnamon, if desired.
Cook Notes
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sugar.
- Room Temperature Ingredients: For the best texture, make sure the eggs, buttermilk, and butter are at room temperature before mixing.
- Chocolate Chips: Use mini chocolate chips for better distribution throughout the cupcakes, but regular-sized chocolate chips work well too.
Variations
1. Cream Cheese Frosting
Instead of cinnamon buttercream, top these cupcakes with a classic cream cheese frosting for a tangy contrast to the spiced cupcake.
2. Spiced Cupcakes with White Chocolate Chips
Replace the mini chocolate chips with white chocolate chips for a sweeter twist that pairs beautifully with the spices.
3. Pumpkin Spice Latte Cupcakes
Add 1 teaspoon instant espresso powder to the dry ingredients for a coffee-infused version inspired by pumpkin spice lattes.
Serving Suggestions
- Fall Gathering: Serve these cupcakes at fall gatherings, potlucks, or Halloween parties for a festive dessert.
- Warm Beverage Pairing: Enjoy these cupcakes with a cup of chai tea or pumpkin spice latte for a cozy autumn treat.
- Extra Garnish: Top with a drizzle of caramel sauce or crushed pecans for extra flavor and texture.
Frequently Asked Questions
Can I Make Pumpkin Chocolate Chip Cupcakes Ahead of Time?
Yes! These cupcakes can be baked 1-2 days in advance. Store them unfrosted in an airtight container at room temperature and frost before serving.
How Do I Store Leftover Cupcakes?
Store any leftover Pumpkin Chocolate Chip Cupcakes in an airtight container in the refrigerator for up to 5 days. Bring them to room temperature before serving for the best flavor.
Can I Freeze These Cupcakes?
Absolutely! Freeze the unfrosted cupcakes in an airtight container for up to 2 months. Thaw in the refrigerator overnight and frost before serving.
Conclusion
Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are the perfect blend of sweet, spiced, and creamy flavors, making them a wonderful treat for fall. Whether you’re enjoying them with family or serving them at a gathering, these cupcakes are sure to be a hit. Give this recipe a try, and let the comforting flavors of pumpkin and cinnamon fill your kitchen!
Did you make this recipe? Share your experience in the comments below and let us know how it turned out!
