A little spice, some chocolate, and a bit of pumpkin all topped with a cream cheese frosting. I do believe there are several food groups in these cupcakes from Lulu the Baker. I have included the plain cream cheese frosting recipe as well as Country Living’s orange cream cheese frosting recipe for something a bit different.
Chocolate Pumpkin Spice Cupcakes
1 2/3 cup + 4 teaspoons flour
2/3 cup + 4 teaspoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
1 cup canned pumpkin
1 teaspoon vanilla
1 1/2 sticks unsalted butter (12 Tablespoons)
1 cup sugar
1 cup brown sugar
3 extra-large eggs
Preheat the oven to 350°F. Line 24 muffin tins with cupcake papers and set aside.
In a large bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
In a medium bowl or large liquid measuring cup, combine buttermilk, pumpkin, and vanilla, and whisk until smooth.
In a large bowl or the bowl of a stand mixer, beat butter and sugars until light and fluffy.
Add eggs and beat until incorporated.
Add 1/3 of the flour mixture, and beat until combined.
Add 1/2 of the buttermilk mixture, and beat until combined.
Repeat until all ingredients have been added and batter is well-mixed.
Divide batter evenly among prepared pans. Bake 18-22 minutes, until a toothpick inserted in the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
While the cupcakes are cooling, combine the butter and cream cheese in a large bowl, and beat until smooth. Add powdered sugar and vanilla, and beat until smooth and fluffy. When cupcakes are cool, frost away!