Pumpkin Cupcakes with Chocolate Buttercream
Ingredients:
- 1 and 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup canned pumpkin puree
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
- 1/2 cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2-3 tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, mixing well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the cupcakes to cool completely before frosting.
For the Chocolate Buttercream Frosting:
1. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar and cocoa powder, mixing until well combined.
2. Add in the milk, one tablespoon at a time, until the frosting reaches your desired consistency. Stir in the vanilla extract. If the frosting becomes too thick, you can add more milk. If it becomes too thin, you can add more powdered sugar.
3. Once the cupcakes have cooled, frost them with the chocolate buttercream frosting. You can use a piping bag or simply spread the frosting on with a knife.
4. Decorate with any optional toppings you desire, such as sprinkles or pumpkin decorations.
5. Enjoy your delicious pumpkin cupcakes with chocolate buttercream!
Note: This recipe makes approximately 12 cupcakes.
