Can I use homemade pumpkin puree?

Yes! Just drain it well. It should be thick like canned pumpkin to work properly.

How do I prevent frosting from splitting?

Make sure pumpkin puree is dried thoroughly. Cold cream cheese also helps. If frosting softens too much, chill 10-15 minutes, then rewhip before piping.

Can I make these cupcakes gluten-free?

Yes. Use a 1-to-1 gluten-free flour blend. Add a splash of milk if the batter feels thick.

Chocolate Pumpkin Cupcakes | Delicious Cozy Recipe

Name: Chocolate Pumpkin Cupcakes | Delicious Cozy Recipe
Prep time: 30 min
Cook time: PT-486965H3M50S
Total time: 48 min
Cuisine: American
Ingredients: 1/4 cup (56 g) unsalted butter, softened; 3/4 cup (150 g) granulated white sugar; 1 egg, room temperature; 1 egg yolk, room temperature; 1 tsp vanilla; 1/4 cup (60 ml) whole milk, room temperature; 1/4 cup (62 g) sour cream, room temperature; 1/2 cup (122 g) canned pumpkin puree (Libby’s recommended); 1 cup (125 g) all-purpose flour, sifted; 1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted; 2 1/2 tsp pumpkin pie spice; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g); 1 cup (224 g) unsalted butter, softened; 4 oz (113 g) cream cheese, cold; 2 tsp pumpkin pie spice; 3 cups (390 g) powdered sugar, sifted

Description

Rich chocolate pumpkin cupcakes with warm spices and tangy cream cheese frosting. Perfect for fall gatherings and cozy afternoons.

Ingredients

Scale

1/4 cup (56 g) unsalted butter, softened

3/4 cup (150 g) granulated white sugar

1 egg, room temperature

1 egg yolk, room temperature

1 tsp vanilla

1/4 cup (60 ml) whole milk, room temperature

1/4 cup (62 g) sour cream, room temperature

1/2 cup (122 g) canned pumpkin puree (Libby’s recommended)

1 cup (125 g) all-purpose flour, sifted

1/4 cup + 2 tbsp (30 g) black cocoa powder, sifted

2 1/2 tsp pumpkin pie spice

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

For Frosting:

1/2 cup (122 g) canned pumpkin puree dried to 1/4 cup (45 g)

1 cup (224 g) unsalted butter, softened

4 oz (113 g) cream cheese, cold

2 tsp pumpkin pie spice

3 cups (390 g) powdered sugar, sifted

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Instructions

1. Preheat oven to 350°F (177°C). Line cupcake pan with 12 liners.

2. Cream butter and sugar for 1-2 minutes until fluffy.

3. Add egg, egg yolk, vanilla. Mix until smooth and pale.

4. Whisk milk, sour cream, pumpkin puree together.

5. Whisk flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, salt in a separate bowl.

6. Mix dry ingredients into wet until smooth.

7. Divide batter evenly among liners.

8. Bake for 17-19 minutes until toothpick comes out clean.

9. Cool 5 minutes in pan, then transfer to rack to cool completely.

10. Blot pumpkin puree until reduced to 1/4 cup.

11. Beat softened butter 5-10 minutes until pale and fluffy.

12. Add cold cream cheese, mix until combined.

13. Add dried pumpkin puree and pumpkin pie spice.

14. Gradually add powdered sugar, beat until light and fluffy.

15. Pipe frosting onto cooled cupcakes.

Notes

Yield: 12 cupcakes

Prep time: 30 minutes

Bake time: 17-19 minutes

Total time: 48 minutes

Store cupcakes in airtight container in fridge up to 3 days.

Let come to room temperature before serving for best texture.

Use room temperature ingredients for smooth batter and tender cupcakes.

Dry pumpkin puree thoroughly to avoid frosting splitting.

Prep Time: 30 minutes
Cook Time: 17-19 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 320
Sugar: 28g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg