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Pumpkin Chip Cupcakes with Brown Sugar Buttercream

Pumpkin Chip Cupcakes with Brown Sugar Buttercream

Moist, tender pumpkin cupcakes studded with mini chocolate chips and warm fall spices are topped with a silky brown-sugar buttercream. Bake for 22 to 24 minutes and frost once the cupcakes are completely cool; these make a cozy fall dessert.
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Cook Time:24 minutes
frosting beating:15 minutes
Total Time:39 minutes
Course: Dessert
Keyword: brown sugar buttercream, chocolate chips, cupcakes, fall, pumpkin

Equipment

  • muffin pan
  • cupcake liners
  • medium mixing bowl
  • sifter
  • wire rack
  • heatproof bowl
  • saucepan
  • Electric Mixer

Ingredients

  • 1 cup canned pumpkin
  • 1/3 cup oil
  • 1 cup granulated sugar
  • 1/4 cup milk or soymilk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves, nutmeg, and ginger each
  • 1/4 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 2 large egg whites
  • 1/2 cup light-brown sugar packed
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter 1 1/2 sticks, room temperature, cut into tablespoons

Instructions

  1. Preheat oven to 350ºF and line a muffin pan with cupcake liners.
  2. In a medium bowl, stir together canned pumpkin, oil, granulated sugar, milk or soymilk, and vanilla extract.
  3. Sift in all-purpose flour, baking soda, baking powder, salt, and the spices. Gently whisk by hand until just combined—do not use an electric mixer or overmix the batter.
  4. Fold in the mini chocolate chips.
  5. Fill liners with 1/4 cup batter so cups are approximately 2/3 full. Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out clean.
  6. Transfer cupcakes to a wire rack and let cool completely before frosting.
  7. For the buttercream, set a heatproof bowl over (not in) a pan of simmering water and whisk together the egg whites, packed light-brown sugar, and salt until the sugar has dissolved and the mixture is warm to the touch.
  8. Transfer the warm mixture to the clean bowl of an electric mixer and beat on medium speed until fluffy and cooled, about 15 minutes. Increase speed to high and beat until stiff peaks form.
  9. Reduce mixer speed to medium-low and add the room-temperature unsalted butter 2 to 3 tablespoons at a time, beating until fully incorporated. Spread or pipe the buttercream onto the cooled cupcakes.

Notes

Do not overmix the batter—gently whisking by hand prevents a gummy texture. Make sure cupcakes are completely cool before frosting to avoid melting the buttercream. For a stable, smooth buttercream, ensure the sugar dissolves in the egg whites and add room-temperature butter slowly while beating.