Ingredients

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

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 (Libby’s canned pumpkin)

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 dried to 1/4 cup (45 g) (see instructions)

1 cup (224 g) unsalted butter, softened (for frosting)

4 oz (113 g) cream cheese, cold

2 tsp pumpkin pie spice

3 cups (390 g) powdered sugar, sifted

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line a standard cupcake pan with 12 cupcake liners.

Step 2: In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, about 1-2 minutes.

Step 3: Add the egg, egg yolk, and vanilla. Beat until the mixture is pale in color and smooth, about 1 minute.

Step 4: Mix in the milk, sour cream, and 1/2 cup pumpkin puree until combined.

Step 5: In a separate bowl, whisk together the sifted flour, black cocoa powder, pumpkin pie spice, baking powder, baking soda, and salt.

Step 6: Gradually add the dry ingredients to the wet ingredients, mixing until the batter is smooth and uniform.

Step 7: Divide the batter evenly among the cupcake liners, filling each about 3/4 full.

Step 8: Bake for 17-19 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 10: To prepare the frosting, measure out 1/2 cup pumpkin puree onto a plate and dab with paper towels to remove excess moisture. Continue until it measures about 1/4 cup and is fairly dry (this prevents frosting separation).

Step 11: In a medium bowl, beat the softened butter on high until pale and fluffy, about 5-10 minutes.

Step 12: Add the cold cream cheese and mix until combined.

Step 13: Mix in the dried pumpkin puree and pumpkin pie spice until fully incorporated.

Step 14: Add the powdered sugar one cup at a time, mixing well after each addition until the frosting is light and fluffy.

Step 15: Transfer the frosting to a piping bag fitted with your preferred decorative tip (Wilton 1M is recommended).

Step 16: Once cupcakes are completely cooled, pipe a generous amount of frosting onto each cupcake.

Step 17: Serve immediately or store as directed below.

Tips & Variations

Drying the pumpkin puree is essential to prevent your frosting from separating; don’t skip this step.

For a slightly lighter cupcake, substitute half of the all-purpose flour with whole wheat flour.

Add chopped nuts or chocolate chips to the batter for extra texture and flavor.

If you can’t find black cocoa powder, use regular unsweetened cocoa powder, though the cupcakes will be lighter in color.

To make cupcakes dairy-free, substitute butter and cream cheese with non-dairy alternatives and use plant-based milk.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure to cook and puree the fresh pumpkin until smooth. Also, dry it thoroughly as instructed to avoid frosting issues.

Can I make the cupcakes or frosting ahead of time?

You can bake the cupcakes a day in advance and store them wrapped airtight. The frosting is best made fresh but can be prepared a day ahead and kept refrigerated; bring to room temperature before frosting the cupcakes.