Moist Pumpkin Chocolate Chip Cupcakes with Vanilla Cream Cheese Frosting

Extra moist chocolate chip pumpkin cupcakes with fresh vanilla cream cheese frosting topped with cinnamon sugar and caramel drizzle.

Pumpkin CupcakesPhoto byThyme of Season

Three Helpful Tips to Get Moist Cupkakes

First, balance the fat content in a recipe to add enough moisture to avoid denseness. If the batter is very thick and dense, the cake will bake to a dense, dry consistency.

Second, try, try, really hard not to over mix the batter. The wet and dry ingredients should be lightly and gently folded together. Over mixing the batter will create the gluten in the flour to form elastic gluten strands and in turn the cake will become denser and drier with a chewy texture.

Lastly, over baking will dry out the cakes. You should check about a minute or two before the baking time is up. Ovens vary and so can baking times. Also, remember that once you remove the pan from the oven, it is extremely hot, and you are not going to remove the cupcakes immediately. Therefore, while they are sitting in the hot pan, they are still baking. As soon as there is no batter on the toothpick, remove the cupcakes from the oven.

Ingredients for Pumpkin Chocolate Chip Cupcakes

Pumpkin Chocolate Chip Cupcakes

• 1 ½ cups flour
• 1 cup pumpkin puree
• ¾ cup whole milk – room temperature
• ½ cup brown sugar
• ½ cup mini chocolate chips
• ⅓ cup white sugar
• ⅓ cup vegetable oil
• 2 eggs – room temperature
• 2 tablespoons butter – melted
• 2 teaspoons vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon ground ginger
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ¼ teaspoon salt

Vanilla Cream Cheese Frosting

• 8 oz cream cheese
• 1 cup heavy whipping cream
• 2 cups powdered sugar
• 2 teaspoons vanilla extract

How to Make this Recipe

Pumpkin Chocolate Chip Cupcakes

• Line cupcake pan(s) with cupcake liners- Set aside. Pre-heat oven to 350°.
• In a large bowl combine all dry ingredients - flour, brown sugar, white sugar, baking powder, cinnamon, baking soda, ginger powder, nutmeg, cardamon and salt. Mix well-Set aside.
• In a separate bowl combine all wet ingredients - pumpkin puree, milk, vegetable oil, melted butter, eggs and vanilla extract.
• Add the wet ingredients and chocolate chips to the dry ingredients. Lightly fold together, mixing as little as possible but making sure that batter is created.
• Fill cupcake liners half way.
• Bake cupcakes for 20-22 minutes. Make sure you check at 18-20 minutes, if toothpick comes out clean, they are baked.
• Let cool completely before frosting.

Vanilla Cream Cheese Frosting

• Place heavy whipping cream and vanilla extract into a high powered mixer and mix on high until whipped cream is formed. Transfer into a bowl.
• Place cream cheese and powdered sugar into a high powered mixer and mix until smooth. Hint- cover the mixer to avoid the sugar from getting all over the place.
• Once the cream cheese and sugar are well blended add the whipping cream to the cream cheese and continue to mix until fully combined. Scrape sides, if necessary. Place in the refrigerator.
• Frost cupcakes once they are completely cooled.

Notes

Optional - Dust with cinnamon sugar and drizzle with caramel sauce.