Ingredients
Equipment
Method
Cupcake Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 cupcake liners.
- In a large mixing bowl, cream together unsalted butter and granulated white sugar until light and fluffy.
- Mix in the egg, egg yolk, and vanilla extract until smooth, then add milk, sour cream, and pumpkin puree.
- In a separate bowl, whisk together flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter among the cupcake liners and tap the pan to remove air bubbles.
- Bake for 17-19 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Instructions
- Dry the pumpkin puree thoroughly before using.
- Whip softened butter until fluffy, then mix in cream cheese until smooth.
- Incorporate the dried pumpkin and pumpkin pie spice into the frosting mixture.
- Gradually add powdered sugar until you achieve a light and fluffy consistency.
- If too soft, refrigerate for 10-15 minutes before re-whipping.
- Frost the cooled cupcakes with the pumpkin spice cream cheese frosting.
Nutrition
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.