Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

The canned pumpkin in the batter keeps these cupcakes moist, reducing the amount of oil you need to use.

This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Emma Star Jensen

Recipe Summary

prep:
45 mins
chill:
1 hr 30 mins
total:
2 hrs 15 mins
Yield:
Makes 22 cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, buttermilk, oil, eggs, pumpkin, salt, and vanilla until well blended.

    Advertisement
  • Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

  • Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

  • Make frosting: In a medium bowl, beat mascarpone, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a pastille. Chill until frosting is firm, about 30 minutes.

  • *Find chocolate pastilles in the baking aisle at well-stocked grocery stores.

  • Note: Nutritional analysis is per cupcake.

Nutrition Facts

259 calories; calories from fat 48%; protein 3.5g; fat 14g; saturated fat 5.5g; carbohydrates 33g; fiber 1.6g; sodium 214mg; cholesterol 41mg.
Advertisement
Advertisement