Tessa’s Recipe Rundown
Taste: Full of pumpkin flavor with hints of Nutella.
Texture: The cupcakes are soft and moist and the frosting is super creamy!
Ease: The cupcakes and frosting are fairly easy to make.
Appearance: Cupcakes always make such a gorgeous dessert, these are no exception!
Pros: Not too difficult to make and taste delicious.
Cons: It’s hard to eat just one.
Would I make this again? Yes!
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Please welcome Danielle from Live Well Bake Often as she shares this Pumpkin Cupcakes with Nutella Frosting recipe! Be sure to check out her for me! -Tessa
There’s something about fall that just screams pumpkin. Even as a young kid, I was completely obsessed with pumpkin everything and I would happily choose a pumpkin pie over any other pie at the table. I love using it in everything from donuts to crumb cakes and, of course, cupcakes. So when I was brainstorming ideas for what to bake for Tessa’s lovely blog, I knew that pumpkin cupcakes had to happen.
Considering how much I think you all love Nutella too, I felt like it would be perfect in the frosting. Pumpkin and Nutella may seem like an odd combination, but I’m here to tell you that they are absolutely delicious together. You may wonder why you’ve never tried it before once you take a bite of these cupcakes!
The pumpkin cupcakes in this recipe are incredibly easy to make and it’s also one of my go-to recipes when I’m craving something with pumpkin. The cupcakes are so moist, soft, light, and full of spices that really add to the pumpkin flavor. In fact, I’m pretty sure that I could just eat the cupcakes without any frosting and be perfectly happy.
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Speaking of the frosting, the recipe will make quite a bit so you can give your cupcakes a nice beautiful frosting like the pictures. If you prefer a little less frosting, feel free to scale down the frosting recipe.
The Nutella in the frosting isn’t too overpowering, but it adds a little something extra to these cupcakes that I think you will love. If you really love Nutella, you could also cut out a small hole in the center of each cupcake and fill each one with some Nutella too.
After I photographed these cupcakes, I actually wish I had done that and I’m definitely planning to try it next time I make a batch of pumpkin cupcakes.
Pumpkin Cupcakes with Nutella Frosting
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Ingredients
For the pumpkin cupcakes:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup canola or vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the nutella frosting:
- 3/4 cup unsalted butter, softened
- 1/4 cup plus 2 tablespoons Nutella
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
To make the pumpkin cupcakes:
- Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a separate mixing bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until fully combined. Add the wet ingredients to the dry ingredients and mix until just combined, making sure not to over mix the batter.
- Evenly distribute the batter between all 12 cupcake liners, only filling them about 2/3 of the way full, and gently smooth out the batter on top. Bake at 350°F for 16-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Remove from the oven and allow to cool for a few minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
To make the nutella frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter on medium speed for 1-2 minutes until smooth. Add in the Nutella and continue mixing for an additional minute until well combined. Add in the powdered sugar, heavy cream, vanilla, and salt and continue mixing on medium speed until fully combined, scraping down the sides of the bowl as needed.
- Pipe the frosting on the cooled cupcakes as desired.
I’d like to make mini cupcakes out of these. What would your suggestion to start the bake time on them? I’m having a hard time gaging mini cupcake bake times.
You’ve managed to combine my two favorite dessert items in a completely unexpected way and I’m thrilled.
Unfortunately, my neighborhood store closes early Sunday nights or I’d be pushing a cart right now tossing ingredients in right and left so I could stay up and bake these beauties…
That’s okay. Cupcakes for breakfast!
This looks delicious. I’m a new baker and can’t wait to try this recipe.
normally i’m not a big fan of american-style buttercream, but nutella makes everything better, plus i love how light this frosting looks!
Hi Danielle! Your photo’s are beautiful, and I love that creamy Nutella frosting!