Description
Indulge in the delightful combination of moist pumpkin cupcakes topped with rich Nutella frosting. Perfect for fall celebrations!
Ingredients
Scale
For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Nutella Frosting:
- 1 cup unsalted butter (softened)
- 2 cups powdered sugar
- ½ cup Nutella
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preparation:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- Mix Dry Ingredients:
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients:
- In a large bowl, mix granulated sugar, brown sugar, and vegetable oil. Add eggs, pumpkin puree, and vanilla, and mix until smooth.
- Combine Mixtures:
- Gradually add dry ingredients to the wet mixture until just combined. Avoid overmixing.
- Fill and Bake:
- Fill each cupcake liner two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely on a wire rack.
- Make the Frosting:
- Beat the softened butter until creamy. Add Nutella, then gradually mix in powdered sugar, heavy cream, and vanilla until fluffy.
- Frost the Cupcakes:
- Once the cupcakes are cool, frost generously with Nutella frosting. Enjoy!
Notes
- Ensure all ingredients are at room temperature for the best results.
- Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg