Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Step 2: Make the Batter
Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. Set aside.
In a large bowl, cream together melted butter and sugar. Add eggs one at a time, then vanilla. Stir in pumpkin puree until smooth.
Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with the flour mixture. Stir until just combined. Fold in chocolate chips.
Step 3: Bake the Cupcakes
Fill cupcake liners 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Frosting
Beat softened butter until creamy (2-3 minutes). Gradually add powdered sugar on low speed. Add cinnamon and vanilla, then heavy cream, 1 tablespoon at a time, until desired consistency is reached.
Step 5: Frost & Garnish
Once cool, frost cupcakes with cinnamon buttercream using a piping bag or spatula. Garnish with extra chocolate chips or cinnamon, if desired.
Cook’s Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For best texture, use room temperature eggs, buttermilk, and butter.
- Mini chocolate chips distribute better, but regular size works too.
Variations
- Cream Cheese Frosting: Use cream cheese frosting for a tangy twist.
- White Chocolate: Substitute white chocolate chips for a sweeter flavor.
- Pumpkin Spice Latte: Add 1 teaspoon instant espresso powder to the dry ingredients.
Serving Suggestions
- Serve at fall gatherings or Halloween parties.
- Pair with chai tea or a pumpkin spice latte.
- Garnish with caramel sauce or crushed pecans.
Frequently Asked Questions
- Make Ahead? Bake 1-2 days in advance, store unfrosted, and frost before serving.
- Storage? Refrigerate leftover cupcakes in an airtight container for up to 5 days.
- Freezing? Freeze unfrosted cupcakes for up to 2 months. Thaw overnight and frost before serving.
Conclusion
These Pumpkin Chocolate Chip Cupcakes with Cinnamon Buttercream are a delicious fall treat! Enjoy!
Did you make this recipe? Share your experience in the comments!
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