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Pumpkin Chocolate Chip Cupcakes With Cream Cheese Frosting
Delicious Fall Treat: Pumpkin Chocolate Chip Cupcakes with Cream Cheese Frosting
Print Recipe
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Ingredients
Cupcakes
2
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
baking powder
1
teaspoon
salt
1 ½
teaspoons
ground cinnamon
1
teaspoon
ground ginger
1/4
teaspoon
ground nutmeg
1
teaspoon
pumpkin pie spice
1
cup
packed light-brown sugar
1
cup
granulated sugar
1
cup
2 sticks unsalted butter, melted and cooled
4
large eggs
beaten
1
can
pumpkin puree
15 ounces
1 1/2
cups
mini chocolate chips
Cream Cheese Frosting
1/2
cup
unsalted butter
softened
4
oz
cream cheese
softened
2
cups
powdered sugar
1
teaspoon
vanilla extract
Instructions
Cupcakes
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and pumpkin spice. Set aside.
In a large bowl, whisk together brown sugar, granulated sugar, butter, and eggs until well blended.
Slowly add the flour mixture and whisk together until blended.
Whisk in the pumpkin puree until blended.
Fold in the mini chocolate chips.
Place cupcake liners in your cupcake tin. Fill each cupcake liner until it is 1/2 to 3/4 full.
Bake at 350 degrees for about 20-25 minutes.
Allow to cool before adding frosting.
Cream Cheese Frosting
In a large bowl, beat together the butter and cream cheese until well blended.
With the mixer on low speed, gradually add the powdered sugar until creamy.
Beat in vanilla until well blended.
Place in a piping bag and decorate your cupcakes. Add a few mini chocolate chips to garnish.
Nutrition
Calories:
337
kcal
|
Carbohydrates:
45
g
|
Protein:
3
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.5
g
|
Cholesterol:
64
mg
|
Sodium:
199
mg
|
Potassium:
83
mg
|
Fiber:
1
g
|
Sugar:
35
g
|
Vitamin A:
3239
IU
|
Vitamin C:
1
mg
|
Calcium:
51
mg
|
Iron:
1
mg
Servings:
24
cupcakes
Calories:
337
kcal
Author:
Midwestern Moms