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Ingredients
Scale
- 1/4 cup (56 g) unsalted butter, softened
- 3/4 cup (150 g) granulated white sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 1 tsp vanilla extract
- 1/4 cup (60 ml) whole milk, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1/2 cup (122 g) canned pumpkin puree
- 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 (prepared to yield 1/4 cup, see instructions below)
- 1 cup (224 g) unsalted butter, softened
- 4 oz (113 g) cold cream cheese
- 2 tsp pumpkin pie spice
- 3 cups (390 g) powdered sugar, sifted
Instructions
- Preheat oven to 350°F (175°C) and line cupcake pan with liners.
- Cream butter and sugar together for 1-2 minutes until fluffy.
- Add egg, egg yolk, and vanilla; mix until pale and smooth.
- Incorporate milk, sour cream, and pumpkin puree until combined.
- Whisk dry ingredients in a separate bowl, then mix into wet ingredients until smooth.
- Fill cupcake liners 3/4 full with batter.
- Bake for 17-19 minutes; check with a toothpick.
- Cool in the pan for 5 minutes, then transfer to wire rack.
- Prepare frosting by beating butter, then mix in cream cheese, pumpkin, and spices.
- Gradually add powdered sugar until fluffy.
- Pipe frosting on cooled cupcakes and serve.
Notes
Ensure all ingredients are at room temperature for better mixing.
Dry the pumpkin puree to maintain frosting texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 200
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30