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Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream

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These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are moist, tender, and packed with warm autumn flavors. Chocolate chips add melty sweetness, while the spiced cinnamon buttercream creates the perfect cozy frosting for any fall occasion.

Ingredients

  • All-Purpose Flour: 1 1/2 cups (180g) – Provides structure to the cupcakes.
  • Baking Powder: 1 teaspoon – Helps the cupcakes rise and become fluffy.
  • Baking Soda: 1/2 teaspoon – Adds lift and lightness.
  • Salt: 1/4 teaspoon – Balances sweetness and enhances flavors.
  • Ground Cinnamon: 1 teaspoon – Adds warm, aromatic spice to the cupcakes.
  • Ground Nutmeg: 1/4 teaspoon – Enhances pumpkin flavor with depth.
  • Pumpkin Puree: 1 cup (240g) – Moistens the batter and provides rich pumpkin flavor.
  • Granulated Sugar: 3/4 cup (150g) – Sweetens the cupcakes.
  • Brown Sugar: 1/4 cup (50g) – Adds depth, moisture, and subtle caramel notes.
  • Vegetable Oil: 1/4 cup (60ml) – Keeps cupcakes moist and tender.
  • Eggs: 2 large – Bind the batter and provide structure.
  • Vanilla Extract: 1 teaspoon – Adds warmth and rounds out flavors.
  • Chocolate Chips: 3/4 cup (135g) – Melty pockets of chocolate throughout the cupcakes.
  • Unsalted Butter: 1/2 cup (113g) – For cinnamon buttercream, provides richness.
  • Powdered Sugar: 2 cups (240g) – Sweetens and stabilizes the buttercream.
  • Ground Cinnamon: 1 teaspoon – Incorporated into the buttercream for spiced flavor.
  • Milk: 2–3 tablespoons – Adjusts the consistency of the buttercream.
  • Vanilla Extract: 1 teaspoon – Adds flavor to the frosting.

Instructions

  1. Preheat Your Equipment: Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
  2. Combine Ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. Prepare Your Cooking Vessel: Gently fold the dry ingredients into the wet ingredients until just combined. Fold in chocolate chips carefully.
  4. Assemble the Dish: Divide batter evenly among the 12 cupcake liners.
  5. Cook to Perfection: Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.
  6. Finishing Touches: Prepare the cinnamon buttercream by creaming butter until smooth, gradually adding powdered sugar, cinnamon, milk, and vanilla extract until fluffy.
  7. Serve and Enjoy: Pipe or spread cinnamon buttercream on cooled cupcakes and garnish with additional chocolate chips if desired.

Notes

  • Use a light hand when folding in chocolate chips to prevent overmixing.
  • Cool cupcakes completely before frosting to avoid melting the buttercream.
  • Sprinkle extra chocolate chips or a dash of cinnamon on top for presentation.

Nutrition

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