Description
Rich, chocolatey cupcakes infused with real pumpkin puree for a moist, spiced autumn treat, topped with a tangy cream cheese frosting.
Ingredients
Scale
- 1/2 cup melted unsalted butter
- 3/4 cup brown sugar
- 1 egg, room temperature
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 8 oz softened cream cheese
- 1/4 cup softened butter
- 2 cups powdered sugar
Instructions
- Preheat your oven to 350°F and line a cupcake tin with liners.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- In a separate bowl, whisk melted butter, brown sugar, egg, pumpkin puree, and vanilla.
- Fold the dry ingredients into the wet ingredients until just combined.
- Fill liners 2/3 full and bake for 18-22 minutes.
- Cool cupcakes completely.
- Beat cream cheese and butter together, then mix in powdered sugar until fluffy.
- Frost the cooled cupcakes and serve.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American