Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting
Try this Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting recipe
Try this Pumpkin Chip Cupcakes with Spiced Cream Cheese Frosting recipe
- 1/2 cup butter softened
- 3 eggs
- 1 cup water
- 1 cup pumpkin puree
- 1 tsp vanilla
- 1/4 tsp ground nutmeg
- 8 oz cream cheese softened
- 1/4 tsp ground cloves
- 1 cup mini chocolate chips
- 1/2 tsp ground cinnamon
- 3 cups powdered sugar
- 1/4 tsp ground allspice
- 1/3 up vegetable oil
- 1 boxed yellow cake mix
- 1/3 up dark brown sugar
- 1/2 cup sweetened flaked coconut
- Carbohydrate 14.4600697447541 g
- Cholesterol 23.3217001452619 mg
- Fat 10.5137810137659 g
- Fiber 1.50911877193206 g
- Protein 2.01018929125937 g
- Saturated Fat 6.55327457939752 g
- Serving Size 1 1 Serving (66g)
- Sodium 110.022093105794 mg
- Sugar 12.950950972822 g
- Trans Fat 0.990058572122364 g
- Calories 158 calories
Step-by-step
- Preheat oven to 350 degrees.
- In a large bowl combing cake mix, water, oil, eggs, pumpkin, brown sugar, and all the spices.
- Beat with a mixer for 30 seconds on low, then 2 more minutes on high speed.
- Fold in chocolate chips.
- Line cupcake pan with paper liners and fill each cup of the way.
- Bake for 20-22 minutes.
- Remove from oven and let cool.
- In a mixing bowl combine cream cheese, vanilla, all spices, and butter.
- Beat with a mixer until smooth and fluffy.
- While mixing add 1 cup of powdered sugar at a time until combined.
- Heat a skillet over medium heat and add coconut.
- With a spoon keep the coconut moving until its browned and toasted.
- Remove from heat and let cool on a sheet of wax paper.
- Frost cupcakes with the frosting, and sprinkle with a little toasted coconut on top.
- Enjoy!
Adapting the Base
Swapping the water in the batter for whole milk introduces extra milk solids that deepen the crumb structure and enrich the overall flavor profile. Standard commercial cake mixes rely on precise moisture levels, so maintaining exact liquid volumes prevents dense or gummy textures. When incorporating the mini chocolate chips, folding them gently by hand distributes the pieces evenly without overworking the gluten in the flour.
Complementary Pairings
Serving these spiced pastries alongside a tart beverage cuts through the dense richness of the cream cheese frosting and the sweetness of the pumpkin purée. Unsweetened black coffee provides a robust contrast to the warm notes of cinnamon, nutmeg, and cloves. Alternatively, a crisp glass of unsweetened iced tea cleanses the palate between rich bites, balancing the heavy fats from the butter and cream cheese.
The Critical Technique
Achieving smooth, stable frosting requires beating the softened cream cheese and butter completely before introducing any powdered sugar. Adding the sugar one cup at a time prevents grainy textures and prevents the mixture from breaking. Toasting the coconut flakes in a dry skillet over medium heat demands constant stirring until golden brown to avoid burning the delicate sugars.
