Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.
- In a large mixing bowl, cream together the butter and sugar for 1-2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix on medium speed until smooth and creamy.
- Gently mix in the milk, sour cream, and pumpkin puree until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.
- Combine the wet and dry ingredients, mixing until just combined.
- Evenly divide the batter among the cupcake liners, filling each about ¾ full.
- Bake for 17-19 minutes, checking with a toothpick for doneness.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the frosting by measuring pumpkin puree and removing excess liquid, then beat the butter until pale and fluffy.
- Add cream cheese to the butter and mix until combined.
- Mix in the prepared pumpkin and pumpkin pie spice until smooth.
- Gradually add powdered sugar, mixing until light and fluffy.
- Transfer frosting to a piping bag and pipe onto the cooled cupcakes.
- Serve and enjoy!
Nutrition
Notes
These cupcakes are best served fresh and can be stored for up to 2 days at room temperature or in an airtight container in the fridge for up to 5 days.